Skip to main content

Coconut Shrimp Tacos

Image
By
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

This easy Coconut Shrimp Tacos recipe has crispy coconut-panko shrimp, sweet and spicy pineapple salsa, and fresh toppings. Easy variations included!
Course Main Course
Cuisine American, Mexican
Total Cost $9.98 total / $2.50 per serving
Prep Time 25 minutes minutes
Cook Time 15 minutes minutes
Total Time 40 minutes minutes
Servings 4 servings (2 tacos per person)
Calories 789kcal

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.

Notes

*The amount of flour and egg wash was perfect for the amount of shrimp I had. If you get more shrimp or larger shrimp, you may need more.
**I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. I used X-large shrimp (19-22 per bag) and loaded each taco with 2-3 shrimp.
***One cup of vegetable oil was the perfect amount of oil to shallow fry the coconut shrimp in. If you need to add more, you can. Make sure to maintain the oil temperature at 350-365°F.
The nutritional information does not include the optional toppings.
Nutrition

Serving: 1serving | Calories: 789kcal | Carbohydrates: 36g | Protein: 17g | Fat: 65g | Sodium: 929mg | Fiber: 4g

Brueck's Most Popular Recipes

Brueck's Jalapeno Dip

By
A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping. Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 Ingredients 1 (8 ounce) package cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup parmigiano reggiano (parmesan cheese), grated 1 (4 ounce) can sliced jalapenos (pickled), drained 2 jalapeno peppers, chopped (optional) 1/4 cup panko bread crumbs (gluten-free for gluten-free) Directions Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmesan and sprinkle over the dip. Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes. Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 ...
CLICK FOR RECIPE

Brueck's Bacon Wrapped Jalapeno Stuffed Chicken

By
Juicy chicken breasts wrapped in crispy bacon and stuffed full, to overflowing, with melted cheese and jalapeno peppers! Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 ingredients 4 (6 ounce) chicken breasts, butterflied or pounded thin salt and pepper to taste 2 tablespoons roasted jalapenos (or fresh, or pickled), diced 1/4 cup cream cheese, room temperature 1/4 cup monterey jack cheese (or cheddar cheese), shredded 8 slices bacon directions Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack, on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure t...
CLICK FOR RECIPE

Brueck's Jalapeño Poppers

By
These easy baked jalapeño poppers are a delicious appetizer or game day snack! Instead of a traditional cream cheese filling, they're stuffed with a creamy, tangy mix of Greek yogurt, cheddar cheese, garlic, and chives. Prep Time: 20minutes Cook Time: 20minutes Serves 6 to 8 Ingredients 12 jalapeño peppers 1 cup thick whole milk Greek yogurt*, (see note) ¼ cup grated cheddar cheese**, (see note) 3 tablespoons chives, divided 2 garlic cloves, grated ½ teaspoon onion powder ½ heaping teaspoon sea salt, more for sprinkling ⅛ teaspoon smoked paprika 6 tablespoons panko bread crumbs Extra-virgin olive oil, for drizzling Instructions Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the jalapeños in half and remove the seeds and ribbing. Note: You might want to use rubber or disposable plastic gloves when working with these spicy peppers. In a small bowl, combine the yogurt, cheese, 2 tablespoons of the chives, garlic, onion powder, salt, and smoked paprika, i...
CLICK FOR RECIPE

Brueck's Chicken Ranchero Chimichangas

By
A flavorful filling spooned into a tortilla, rolled and lightly fried until crispy. Ingredients 2-3 tablespoons olive oil 1/2 cup diced onion ½ cup diced bell pepper 1 teaspoon cumin 1 teaspoon salt 1 teaspoon pepper 1 garlic clove minced 1 15oz diced tomatoes 3 cups shredded cooked chicken 8 Old El Paso tortillas for burritos Juice of 1 lime 1 large avocado ½ cup sour cream Fresh cilantro Instructions In a nonstick skillet heat oil over medium high heat. Sauté onion, bell pepper, cumin, salt and pepper until light and translucent, about 5 minutes.  Add garlic and cook additional 1 minute.  Add diced tomatoes, reduce heat and simmer until thick.  Stir in shredded chicken, remove skillet from heat and place in bowl. Divide mixture evenly among tortillas. Gently fold in edges and roll up.  Wipe non stick skillet clean, return to medium high heat and add 1 tablespoon olive oil to pan.  Lightly fry chimichangas in batches until crispy and lightly browned on each sid...
CLICK FOR RECIPE

Brueck's Jalapeño Shrimp Ceviche

By
Pickled Jalapeño Shrimp Ceviche combines fresh shrimp, pickled jalapenos, orange juice, lime juice, cucumbers, bell peppers, red onion, and cilantro. Serves: 6 Ingredients 1 pound medium-sized raw shrimp peeled, deveined, tails removed 1/2 cup freshly squeezed orange juice 1 cup freshly squeezed lime juice 1 tablespoon Jalapeño pickling brine 1 cup peeled seeded and finely chopped cucumber 1/2 cup diced orange bell pepper 1/2 cup diced red bell pepper 1/2 cup finely diced red onion 1 pickled jalapeño pepper finely diced 1 teaspoon salt 1/2 cup chopped fresh cilantro Plantain chips Instructions Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices. In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly. Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. G...
CLICK FOR RECIPE

Chicken Quesadillas

By
The best cheesy quesadillas! Golden brown crispy on the outside, perfectly melted on the inside. A 20 min recipe! Beef Substitute 2 cups crumbled ground beef seasoned with taco seasoning (or leftover carne asada) for the shredded rotisserie chicken. Pork Substitute 2 cups pork carnitas (IP version or slow cooker version) for the shredded rotisserie chicken. Vegetarian Omit the chicken and substitute a mixture of frozen or canned corn, canned (drained and rinsed) black beans, diced bell peppers, pico de gallo and cilantro. Cheeses Use a blend of cheeses that melt well such as Monterey Jack, cheddar, colby, oaxaca or chihuahua cheese. tips and tricks for success Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack. Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting. Do not overstuff. Size matters! Overstuff...
CLICK FOR RECIPE

Brueck's Baked Zucchini Chips

By
They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise! Yield: 8 servings  Prep: 20 minutes Cook: 25 minutes Total: 45 minutes Ingredients 2 zucchinis, thinly sliced to 1/4-inch thick rounds ½ teaspoon garlic powder ¼ cup milk 1 large egg Kosher salt and freshly ground black pepper 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips ½ cup all-purpose flour 2 tablespoons chopped fresh parsley leaves Instructions Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season zucchini with garlic powder, salt and pepper, to taste. In a medium bowl, combine milk and egg; set aside. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake golde...
CLICK FOR RECIPE

Skillet Lemon Dill Chicken Thighs

By
A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life. Yield:   4   servings   Prep:   15 minutes   minutes Cook:   15 minutes   minutes Total:   30 minutes   minutes Ingredients 1 ½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 5 ½ tablespoons all-purpose flour, divided 1 tablespoon canola oil 1 tablespoon unsalted butter 1 cup chicken stock 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh dill Instructions Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat...
CLICK FOR RECIPE

Brueck's Ruby Red Grapefruit Salsa

By
This grapefruit salsa made of fresh grapefruit segments, diced tomatoes, bell pepper, jalapeno and red onion is ready in minutes and is a wonderful entertaining appetizer. Prep 15 mins Total 15 mins Yield 6 Serves Ingredients 2 ruby red grapefruits 1 medium tomato, chopped fine 1 cup diced yellow bell pepper 1 jalapeno pepper, seeded and minced 3 tablespoons chopped red onion 1 tablespoon chopped fresh cilantro leaves Instructions Supreme the grapefruit and dice the sections.  Combine with the other ingredients in a medium bowl and mix well.  Allow to mellow for 30 minutes in the refrigerator for the flavors to combine. Salt to taste
CLICK FOR RECIPE