Crispy Coconut Shrimp Tacos

Crispy, sweet, and packed with tropical flair, these tacos bring serious flavor to the table with minimal effort. Crispy Coconut Shrimp Tacos feature plump shrimp coated in shredded coconut and crunchy panko breadcrumbs, then baked or fried until perfectly golden. Wrapped in warm tortillas and topped with vibrant slaw, fresh herbs, and a zesty, creamy sauce, they’re a fun and flavorful twist on your usual taco night. Craving more creative taco recipes, curious about how to make perfect coconut shrimp, or ready to try an island-inspired taco dish? These tacos will hit all the right notes.

Origin Crispy Coconut Shrimp Tacos

Inspired by coastal Baja-style seafood tacos, this version blends Mexican street food with the tropical flair of coconut shrimp often found in Caribbean cuisine. The combo of crunch and sweetness makes them totally irresistible.

What I Love About This Recipe

They look fancy but are simple to pull together. The shrimp stay crispy and tender, and you can customize the toppings to suit your mood — from spicy slaw to cool avocado.

Also Read : Chef John’s Mexican Street Corn Dip

Crispy Coconut Shrimp Tacos

Recipe by RecipeWikkiCourse: Main CourseCuisine: Mexican Fusion, Caribbean-InspiredDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Crispy Coconut Shrimp Tacos are a tropical twist on the classic taco, featuring juicy shrimp coated in shredded coconut and breadcrumbs, then fried to golden perfection. Served in warm tortillas with tangy slaw, creamy sauces, or fresh mango salsa, these tacos offer a perfect balance of crunchy, sweet, and savory flavors. The combination of textures and bright ingredients makes this dish both fun and satisfying. They’re ideal for summer meals, casual dinners, or entertaining with flair.

Ingredients

• 1 lb large raw shrimp, peeled and deveined

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¾ cup unsweetened shredded coconut

• ¾ cup panko breadcrumbs

• ½ tsp salt

• ¼ tsp black pepper

• 8 small corn or flour tortillas, warmed

• 2 cups shredded cabbage or slaw mix

• 1 avocado, sliced

• Fresh cilantro, for garnish

• ⅓ cup mayonnaise

• 1 tbsp lime juice

• 1 tsp honey

• 1 tsp sriracha or hot sauce

Directions

• Place flour in one shallow dish.
• In a second dish, add the beaten eggs.
• In a third dish, mix coconut, panko, salt, and pepper.
• Pat shrimp dry.
• Dredge in flour, shaking off excess.
• Dip in egg, then press into coconut mixture to coat.
• To Bake: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet. Lightly spray with oil. Bake 8–10 minutes, turning halfway, until crisp and cooked through.
• To Fry: Heat ½ inch oil in a skillet over medium-high heat. Fry shrimp in batches, about 2 minutes per side, until golden. Drain on paper towels.
• Stir together mayo, lime juice, honey, and sriracha in a small bowl.
• Fill each tortilla with slaw, a few shrimp, avocado slices, and a drizzle of sauce. Garnish with cilantro.

Notes

• For extra crunch, use all panko if you prefer no coconut.
• The sauce can be made ahead and stored in the fridge up to 3 days.
• Leftover shrimp are great on salads or rice bowls.