Looking for a fresh, quick, and easy summer recipe? Wait until you try these coconut shrimp tacos recipe that is simple to make and so delicious!
(This post was updated May 2022).
When we were in Long Beach Island a few years ago, we ate at Surf Taco almost every night.
I ordered their coconut shrimp tacos and they were so good!
In fact, I loved them so much I ate them almost every night! LOL!
One of the things I loved about it was the simplicity of the dish.
It had basic, paired down ingredients that were not laden with heavy sauces and spices.
Their recipe inspired me to create my own.
And the best part?
I use ready-to-make ingredients that I can quickly pick up from the market.
Wait until you try this quick, easy, delicious coconut shrimp tacos recipe!
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About This Recipe for Coconut Shrimp Tacos
Sure, you can make each of these ingredients from scratch.
And there will be some added flavor, but I have to tell you, this dish is pretty good with ready-made ingredients from the market.
While I love a dish where I can pick up easy ingredients and throw it together to feed my family, feel free to swap in your favorite coconut shrimp, mango salsa or pickled cabbage recipes.
It will extend the prep time but would enhance the flavor of the dish.
The beauty of this recipe is you can make it as complicated or as simple as you like!
My family loves this dish and we enjoy it often during the summer.
Prep time for this recipe is about 15 minutes and serves 3-4.
Ingredients for to Make Coconut Shrimp Tacos Recipe Easy
- 2 Dozen Jumbo Coconut Shrimp (fresh, frozen or from your favorite recipe)
- Mango Salsa
- 1 Small Cabbage Shredded
- Small Flour Tortillas
- Garnish with Chopped Cilantro (optional)
- Cooking Spray
Directions to Make Coconut Shrimp With Tacos
Cook coconut shrimp according to recipe or package directions.
I usually purchase freshly prepared or frozen coconut shrimp, then bake in the oven according to package directions.
While shrimp is cooking, shred a head of cabbage and chop cilantro.
You likely won’t need it all, but I save it in Ziplocs or storage containers for other dishes.
Take one small flour tortilla, then layer cabbage, salsa, and two or three coconut shrimp depending on their size.
It looks so fresh and delicious, doesn’t it?
Garnish with cilantro.
Fold and enjoy!
What’s your favorite taco?
This recipe for coconut tacos is my “go-to” summer dish.
I love how healthy and easy it is to prepare.
Sometimes I pick up freshly prepared coconut shrimp from the seafood department at the market, but also found a delicious frozen variety I like to use.
The quality of both is not too far from making it fresh and is a lot less work. So for me, I’ll stick with this semi-homemade version.
The Best Coconut Shrimp Tacos Recipe Easy
- 1 baking sheet
- 1 Cheese Grater or mandolin slicer
- 1 Microwave
- 2 Dozen Jumbo Coconut Shrimp
- 8 Ounces Mango Salsa
- 1 Head Cabbage, Shredded
- 12 Flour Tortillas
- 1 Cilantro, Chopped
- Cooking Spray (if needed)
- Pre heat oven to 400 degrees.
- Shred cabbage using cheese grater or mandolin slicer.
- Bake coconut shrimp according to package directions (roughly 20 minutes).
- Remove from oven when crispy, golden brown and cooked all the way through.
- Lay a warm wet towel over tortillas and warm them in microwave for 30 seconds. (You can also toast them slightly over a gas range to warm them if preferred).
- Lay tortilla open face and top with shredded cabbage, salsa, shrimp and cilantro.
- Serve and enjoy!
Looking for More Great Summer Recipes?
Wait until you try these super simple, easy and delicious recipes that are perfect for summer.
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