Discover the simplest way to make restaurant-worthy coconut shrimp tacos at home. This foolproof recipe guarantees crispy, flavorful shrimp every time. Get ready for rave reviews!
These crispy coconut shrimp tacos transport you to sunshine and sand in just a few bites. The sweet coconut coating contrasts beautifully with the savory shrimp and fresh toppings, making it a light summery feast for any time of year.
But the bonus? This recipe is easy to make and big on flavor.
When we were in Long Beach Island, New Jersey 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. I’ve got a great recipe to make homemade coconut shrimp here. 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. So don’t feel like you have to make coconut shrimp from scratch.
The Versatility of Coconut Shrimp Tacos Recipe
While I love a dish where I can pick up easy ingredients and throw them together to feed my family, feel free to swap in your favorite coconut shrimp, mango salsa, or pickled cabbage recipes too.
If you are making any part of this dish from scratch, that will extend the overall prep time but would enhance the flavor of the dish. But 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. But sometimes when I’m looking for a quick dish to make, this is a go-to recipe for me too because the prep time is about 15 minutes, and serves 3-4 people. 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.
How to Make Coconut Shrimp Tacos: A Step-by-Step Guide
If you are looking for a quick and easy dinner idea, look no further than this recipe for coconut shrimp tacos. Here’s how to make them!
What You Need for the Best Coconut Shrimp Tacos
- 2 Dozen Jumbo Coconut Shrimp (fresh, frozen or from your favorite coconut shrimp recipe)
- Mango Salsa
- 1 Small Cabbage Shredded
- Small Flour Tortillas
- Garnish with Chopped Cilantro and finely chopped onions (optional)
- Cooking Spray
Step-by-Step: Crafting Delicious Coconut Shrimp Tacos
- Cook coconut shrimp according to the recipe or package directions.
- I usually purchase freshly prepared or frozen coconut shrimp. Then bake them in the oven according to package directions. But it’s usually in there for about 20 minutes.
- While the shrimp is cooking, shred a head of cabbage and chop the cilantro.
- You likely won’t need all of the cabbage, so 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.
- Garnish with cilantro, finely chopped onions and thinly sliced scallions.
- Fold and enjoy!
So easy right? And it looks so fresh and delicious. While I lean towards making this recipe for coconut shrimp tacos more often in the summer, it’s a great go-to weeknight dinner idea when I want to pull something fresh together quickly. Plus it’s a great change up from soups and stews!
Serving Suggestions For Your Coconut Shrimp Tacos
Enjoy these delicious coconut shrimp tacos on their own for a light and satisfying meal, or pair them with a few simple side dishes to make it a more substantial feast. Here are a few ideas:
- Black Beans and Rice: A classic side that complements the flavors of the tacos perfectly.
- Cilantro-Lime Rice: The bright, fresh flavors of cilantro-lime rice are a great match for the sweet and savory shrimp.
- Simple Salad: A crisp green salad with a light vinaigrette will add a refreshing contrast to the richness of the tacos.
- Tropical Fruit Salad: Enhance the tropical vibes with a salad of mango, pineapple, and papaya.
- Drinks: These tacos are fantastic with a cold beer, a margarita, or a refreshing glass of iced tea.
Coconut Shrimp Tacos Variations
One of the best things about this recipe is how easily you can adapt it to your own tastes. Here are a few variations to try:
- Different Tortillas: While the recipe calls for small flour tortillas, you can also use corn tortillas, or even lettuce wraps for a low-carb option.
- Spice it Up: If you like a little heat, add a few dashes of your favorite hot sauce to the tacos, or mix some finely chopped jalapeño into the mango salsa.
- Add Avocado: A few slices of creamy avocado are a delicious addition to these tacos.
- Homemade Shrimp: If you have the time, you can make your own coconut shrimp from scratch. Simply coat large, peeled and deveined shrimp in a mixture of flour, egg, and shredded coconut before frying or baking.
- Different Salsa: While the mango salsa is a perfect complement to the coconut shrimp, you could also try a pineapple salsa or a more traditional tomato-based salsa.
Prep Ahead Coconut Shrimp Tacos
This recipe is a great dish to prepare ahead. If you are making your own coconut shrimp recipe, pre-mix the breading and chop the toppings up to a day in advance. Simply cook the shrimp and assemble the tacos when it’s time to eat.
Storage Information
If you have leftovers, it’s best to store the components of the tacos separately to keep them fresh.
- Shrimp: Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a single layer and bake at 350°F (175°C) for 5-7 minutes, or until heated through and crispy.
- Tortillas and Toppings: Store the tortillas, cabbage, and mango salsa in separate airtight containers in the refrigerator.
- Freezing: Once cooked and cooled, lay the shrimp in a single layer on a baking sheet and freeze for up to 3 months. Thaw overnight in the fridge before reheating. That said, I would not make the actual tacos and then freeze them as they wouldn’t hold up or thaw well.
When you’re ready to enjoy the leftovers, simply reheat the shrimp and assemble the tacos as you did the first time.
Final Thoughts About This Crispy Coconut Shrimp Tacos Recipe
And that’s all there is to it! Seriously, could a recipe that feels this special be any easier? I just love how quickly these coconut shrimp tacos come together, making them one of my absolute go-to meals for busy weeknights when I’m craving something a little different.
For me, the best part is that first bite: the satisfying crunch of the sweet coconut shrimp, the juicy burst of the mango salsa, and the softness of the warm tortilla. It’s a combination of flavors and textures that instantly transports me back to the beach.
It’s a recipe that proves you don’t need to spend hours in the kitchen to create a delicious, crowd-pleasing meal. Whether you’re making them for a quick family dinner or serving them up at a summer get-together, these tacos are always a huge hit. I hope you love making (and eating!) them as much as I do.
Have you ever made coconut shrimp tacos? Would you try making this recipe? Let’s chat more about it in the comments below.
Thanks for dropping by the blog today!
Enjoy your day! xo
Crispy Coconut Shrimp Tacos: The Easiest Recipe You’ll Ever Try
Equipment
Ingredients
- 2 Dozen Jumbo Coconut Shrimp
- 8 Ounces Mango Salsa
- 1 Head Cabbage, Shredded
- 12 Flour Tortillas
- 1 Cilantro chopped for garnish
- 1 tbsp Onions finely diced for garnish
- 1 Green Onion Thinly sliced (for garnish)
- Cooking Spray (if needed)
Instructions
- 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. Or you can 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!
Notes
Nutrition
