I don’t normally go for desserts with shredded coconut, however I can by no means resist coconut shrimp. This budget-friendly recipe takes it to the subsequent degree, remodeling them into essentially the most scrumptious Coconut Shrimp Tacos EVER. With a contact of island aptitude from coconut, allspice, and pineapple salsa, it’s a contemporary tackle traditional shrimp tacos. I added pink cabbage for further colour and crunch, however be happy to customise with jalapeños, avocado, or no matter your coronary heart wishes. Have enjoyable within the kitchen; this recipe simply may make a coconut lover out of you!
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Simple Recipe for Coconut Shrimp Tacos
These home made coconut shrimp tacos are significantly a must-try and are actually simpler to make than you assume. I’m utilizing a crispy coconut-panko breading, juicy shrimp, and our straightforward pineapple salsa for a candy and savory chew that’s contemporary, enjoyable, and completely irresistible. I’ve additionally included straightforward swaps and enjoyable variations under (whats up, air fryer possibility!) so you may make them your personal. Belief me, when you style that golden coconut crunch with the nice and cozy tortillas and vibrant, tangy salsa, you’ll be hooked!
Recent shrimp is such a deal with, however it isn’t all the time essentially the most budget-friendly possibility. I like to make use of frozen X-large shrimp and thaw them myself. It’s normally extra inexpensive, and so they’re simply as scrumptious as soon as they’re cooked up golden and crispy. When you occur to attain an ideal deal on contemporary shrimp, positively go for it, however frozen is normally the very best bang to your buck!
Coconut Shrimp Tacos Recipe
This straightforward Coconut Shrimp Tacos recipe has crispy coconut-panko shrimp, candy and spicy pineapple salsa, and contemporary toppings. Simple variations included!
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- 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, overwhelmed* ($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 measurement) ($0.85)
- 1 cup vegetable oil (8 oz)*** ($0.64)
- ¼ small pink cabbage, shredded (150g) ($0.29)
- ½ cup pineapple salsa (4 oz) ($0.96)
- Optionally available toppings: lime, avocado, cilantro, jalapeño
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Seize 4 medium bowls or shallow dishes. Within the first bowl, mix the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. Within the second bowl, whisk collectively the egg and 1 Tbsp of water. Within the third bowl, add the panko and shredded coconut. Combine to mix. The final bowl will likely be the place you place your ready breaded coconut shrimp.
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Toss the thawed shrimp within the flour, coating all sides. Don’t overcrowd the bowl. It’s possible you’ll must work in batches. Subsequent, dip the shrimp within the egg combine and fully cowl. Lastly, press the shrimp into the panko/coconut mix, flipping over to cowl all sides. Press agency so it adheres. Set the shrimp within the final bowl till all of the shrimp are breaded and able to fry.
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Warmth a heavy backside skillet over medium warmth. As soon as the skillet is sizzling, dry toast the tortillas on all sides till browned on the sides. Stack the toasted tortillas on a plate and canopy with a towel till able to serve.
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In the identical skillet, warmth the vegetable oil over medium warmth. The oil ought to be 350 to 365℉. You should use a meat thermometer to examine. As soon as the oil has reached the proper temperature, fastidiously place the coconut shrimp within the skillet for two minutes, till golden brown. Don’t over crowd the skillet. Utilizing tongs, gently flip the shrimp over and proceed cooking for two extra minutes.
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Take away the coconut shrimp and place on paper towels to empty. Proceed cooking till all of the shrimp are performed.
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To assemble the tacos, place the shredded cabbage down the center of the tortillas. Prime with coconut shrimp, pineapple salsa, and any extra desired toppings.
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**I made positive to purchase peeled and deveined shrimp. You possibly can thaw the shrimp in just a few methods. I wish to place them within the fridge and allow them to thaw in a single day. You can too run them below chilly water for about 10 minutes. By no means thaw them on the countertop, within the microwave, or below sizzling water. I used X-large shrimp (19-22 per bag) and loaded every taco with 2-3 shrimp.
***One cup of vegetable oil was the right quantity of oil to shallow fry the coconut shrimp in. If it’s essential to add extra, you may. Be certain to keep up the oil temperature at 350-365°F.
The dietary info doesn’t embody the non-compulsory toppings.
Serving: 1servingEnergy: 789kcalCarbohydrates: 36gProtein: 17gFats: 65gSodium: 929mgFiber: 4g
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make Coconut Shrimp Tacos step-by-step images
Collect all your components. You’ll additionally want ½ cup of our pineapple salsa recipe, which might be made and saved within the fridge till it’s time to assemble your tacos!
Prep the coconut breading: Collect 4 medium-sized bowls or shallow dishes to make your dredging station. In a single bowl, combine collectively ½ cup flour, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp cumin, ¼ tsp allspice, ¼ tsp salt, and ¼ tsp black pepper. Within the subsequent bowl, beat 1 egg and 1 Tbsp of water collectively till properly mixed. Subsequent, mix ½ cup panko breadcrumbs and 1 cup shredded coconut. Depart the final bowl empty, as that is the place you’ll place your breaded shrimp.
Coat the shrimp: Begin by tossing 12 oz. X-large thawed shrimp within the seasoned flour combine (don’t overcrowd the bowl) till totally coated. Now dip the flour-covered shrimp within the egg combine after which press them into the panko coconut breading combine. Make sure you flip the shrimp over and coat all sides throughout every step. I wish to press the shrimp down firmly within the coconut/panko mix to make sure it adheres. Place any breaded shrimp within the empty bowl till it’s time to fry.
Toast the tortillas: Set a heavy-bottomed skillet over medium warmth. As soon as sizzling, dry toast 8 taco-sized flour tortillas on either side till the sides start to brown barely. Stack the toasted tortillas on a plate and canopy them with a towel till it’s time to serve.
Fry the shrimp: In the identical skillet you toasted the tortillas, add 1 cup vegetable oil and warmth over medium warmth. Use a meat thermometer to examine the temperature of the oil—it ought to be between 350 and 365℉ earlier than frying. As soon as the oil is on the proper temperature, fastidiously place the coconut shrimp within the sizzling oil for two minutes till golden brown. Work in batches and don’t overcrowd the skillet! Use kitchen tongs to softly flip the shrimp over and proceed cooking for two extra minutes.
Drain the fried shrimp: Instantly take away the shrimp from the oil to keep away from overcooking and switch them to a paper towel-lined plate. Repeat with the remaining breaded shrimp till they’re all cooked and drained.
Serve: Equally divide ¼ shredded small pink cabbage between every toasted tortilla and prime it with the coconut shrimp, pineapple salsa (½ cup, equally divided), and every other toppings you like! I went for avocado slices, lime wedges, and a sprinkle of contemporary cilantro. Serve and luxuriate in.
I’ve made these straightforward coconut shrimp tacos about one million occasions now, so I’ve picked up just a few little methods alongside the way in which! 😉 Listed below are a few of my prime ideas that can assist you make the very best coconut shrimp you’ve ever had (even when it’s you’re first-time deep-frying shrimp):
- Pat the shrimp dry earlier than breading, and ensure to totally coat them at every step for the crispiest end.
- Monitor the oil temperature. Too sizzling, and the surface will burn earlier than the shrimp cook dinner by; too cool, and so they’ll take in oil and develop into soggy. The oil ought to be between 350 and 365℉ earlier than frying, and keep that temperature all through the method (I take advantage of a meat thermometer to examine the temp). If the oil retains dropping in temperature throughout cooking, cut back the quantity of shrimp within the skillet and work in smaller batches.
- Don’t overcook them! Imagine me once I say that shrimp cook dinner FAST. 2 minutes on all sides is all you want. Shrimp are totally cooked when the interior temperature reaches 145°F.
- Allow them to drain on a paper towel proper after frying to maintain them gentle and crispy, not greasy.
Variations to Attempt!
- I do know allspice might be an uncommon spice to have in your kitchen. If you don’t have it, you don’t have so as to add it! Have enjoyable with seasoning your flour with what you have already got.
- I really like utilizing panko breadcrumbs as a result of it provides the very best crunch to the shrimp. You should use common breadcrumbs, however they’ll have a barely totally different texture.
- When you completely dislike sweetened shredded coconut, don’t fear. You possibly can omit the coconut and coat your shrimp in panko or common breadcrumbs solely.
- I had small flour tortillas in my kitchen, so I loaded my coconut shrimp in them. Corn tortillas additionally work nice.
- Don’t fancy tacos at present? You possibly can add the cooked shrimp to a salad, serve them as an appetizer together with your favourite dipping sauce (I’d go for our comeback sauce), or use them to make a enjoyable shrimp po’boy sandwich!
- Change the pineapple salsa to your favourite store-bought possibility. Our chipotle peach salsa would even be scrumptious.
- You possibly can air-fry the coconut shrimp, however I personally don’t discover them as satisfying as fried. Spray the breaded shrimp with nonstick cooking spray, cook dinner for two minutes at 400°F, flip the shrimp, and cook dinner for one more 2 minutes.
Serving Strategies
After I make this coconut shrimp tacos recipe, I really like piling them excessive with creamy avocado slices, a handful of contemporary cilantro, and a squeeze of lime. Some thinly sliced radishes, contemporary or pickled jalapeños, or a drizzle of spicy mayo would even be enjoyable. For a extra full meal, I’d serve them with a aspect of cilantro lime rice, further pineapple salsa for scooping, and a giant batch of crispy air fryer tortilla chips. If summer season was a dish…it will be this one!!
Storage & Reheating
This recipe is finest served contemporary as a result of it’s straightforward to by chance overcook the shrimp throughout reheating. However, you probably have any leftovers, they are often saved (unassembled) in separate hermetic containers within the fridge. The coconut shrimp will final 2-3 days, whereas the pineapple salsa will likely be good for about 3-4 days. Gently reheat the shrimp in an air fryer or within the oven till heated by. You can too freeze the shrimp for as much as 3 months!
