Coconut Shrimp Tacos
This easy Coconut Shrimp Tacos recipe has crispy coconut-panko shrimp, sweet and spicy pineapple salsa, and fresh toppings. Easy variations included! The post Coconut Shrimp Tacos appeared first on Budget Bytes.
I don’t usually go for desserts with shredded coconut, but I can never resist coconut shrimp. This budget-friendly recipe takes it to the next level, transforming them into the most delicious Coconut Shrimp Tacos EVER. With a touch of island flair from coconut, allspice, and pineapple salsa, it’s a fresh take on classic shrimp tacos. I added red cabbage for extra color and crunch, but feel free to customize with jalapeños, avocado, or whatever your heart desires. Have fun in the kitchen; this recipe just might make a coconut lover out of you!
Easy Recipe for Coconut Shrimp Tacos
These homemade coconut shrimp tacos are seriously a must-try and are honestly easier to make than you think. I’m using a crispy coconut-panko breading, juicy shrimp, and our easy pineapple salsa for a sweet and savory bite that’s fresh, fun, and totally irresistible. I’ve also included easy swaps and fun variations below (hello, air fryer option!) so you can make them your own. Trust me, once you taste that golden coconut crunch with the warm tortillas and bright, tangy salsa, you’ll be hooked!
Budget-Saving Tip
Fresh shrimp is such a treat, but it isn’t always the most budget-friendly option. I like to use frozen X-large shrimp and thaw them myself. It’s usually more affordable, and they’re just as delicious once they’re cooked up golden and crispy. If you happen to score a great deal on fresh shrimp, definitely go for it, but frozen is usually the best bang for your buck!
Coconut Shrimp Tacos Recipe
Equipment
- 4 Medium Bowls or Shallow Dishes
- Heavy Bottom Skillet
- Meat Thermometer
- Paper Towels
Ingredients
- ½ cup all-purpose flour (60g)* $0.16
- ¼ tsp garlic powder $0.01
- ¼ tsp paprika $0.02
- ¼ tsp cumin $0.02
- ¼ tsp allspice $0.11
- ¼ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.04
- 1 egg, beaten* $0.50
- 1 Tbsp water $0.00
- ½ cup panko breadcrumbs (30g) $0.23
- 1 cup sweetened shredded coconut (57g) $0.46
- 12 oz. X-large shrimp (19-22 per bag), thawed** $5.68
- 8 flour tortillas (taco size) $0.85
- 1 cup vegetable oil (8 oz)*** $0.64
- ¼ small red cabbage, shredded (150g) $0.29
- ½ cup pineapple salsa (4 oz) $0.96
- Optional toppings: lime, avocado, cilantro, jalapeño
Instructions
- Grab 4 medium bowls or shallow dishes. In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. In the second bowl, whisk together the egg and 1 Tbsp of water. In the third bowl, add the panko and shredded coconut. Mix to combine. The last bowl will be where you place your prepared breaded coconut shrimp.
- Toss the thawed shrimp in the flour, coating all sides. Do not overcrowd the bowl. You may need to work in batches. Next, dip the shrimp in the egg mix and completely cover. Lastly, press the shrimp into the panko/coconut blend, flipping over to cover all sides. Press firm so it adheres. Set the shrimp in the last bowl until all the shrimp are breaded and ready to fry.
- Heat a heavy bottom skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
- In the same skillet, heat the vegetable oil over medium heat. The oil should be 350 to 365℉. You can use a meat thermometer to check. Once the oil has reached the correct temperature, carefully place the coconut shrimp in the skillet for 2 minutes, until golden brown. Do not over crowd the skillet. Using tongs, gently flip the shrimp over and continue cooking for 2 more minutes.
- Remove the coconut shrimp and place on paper towels to drain. Continue cooking until all the shrimp are done.
- To assemble the tacos, place the shredded cabbage down the middle of the tortillas. Top with coconut shrimp, pineapple salsa, and any additional desired toppings.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Coconut Shrimp Tacos step-by-step photos
Gather all of your ingredients. You’ll also need ½ cup of our pineapple salsa recipe, which can be made and stored in the fridge until it’s time to assemble your tacos!
Prep the coconut breading: Gather 4 medium-sized bowls or shallow dishes to make your dredging station. In one bowl, mix together ½ cup flour, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp cumin, ¼ tsp allspice, ¼ tsp salt, and ¼ tsp black pepper. In the next bowl, beat 1 egg and 1 Tbsp of water together until well combined. Next, combine ½ cup panko breadcrumbs and 1 cup shredded coconut. Leave the last bowl empty, as this is where you’ll place your breaded shrimp.
Coat the shrimp: Start by tossing 12 oz. X-large thawed shrimp in the seasoned flour mix (don’t overcrowd the bowl) until fully coated. Now dip the flour-covered shrimp in the egg mix and then press them into the panko coconut breading mix. Be sure to flip the shrimp over and coat all sides during each step. I like to press the shrimp down firmly in the coconut/panko blend to ensure it adheres. Place any breaded shrimp in the empty bowl until it’s time to fry.
Toast the tortillas: Set a heavy-bottomed skillet over medium heat. Once hot, dry toast 8 taco-sized flour tortillas on both sides until the edges begin to brown slightly. Stack the toasted tortillas on a plate and cover them with a towel until it’s time to serve.
Fry the shrimp: In the same skillet you toasted the tortillas, add 1 cup vegetable oil and heat over medium heat. Use a meat thermometer to check the temperature of the oil—it should be between 350 and 365℉ before frying. Once the oil is at the right temperature, carefully place the coconut shrimp in the hot oil for 2 minutes until golden brown. Work in batches and don’t overcrowd the skillet! Use kitchen tongs to gently flip the shrimp over and continue cooking for 2 more minutes.
Drain the fried shrimp: Immediately remove the shrimp from the oil to avoid overcooking and transfer them to a paper towel-lined plate. Repeat with the remaining breaded shrimp until they’re all cooked and drained.
Serve: Equally divide ¼ shredded small red cabbage between each toasted tortilla and top it with the coconut shrimp, pineapple salsa (½ cup, equally divided), and any other toppings you love! I went for avocado slices, lime wedges, and a sprinkle of fresh cilantro. Serve and enjoy.
Tips for the BEST Coconut Shrimp
I’ve made these easy coconut shrimp tacos about a million times now, so I’ve picked up a few little tricks along the way!
