Coconut Shrimp Tacos

This easy Coconut Shrimp Tacos recipe has crispy coconut-panko shrimp, sweet and spicy pineapple salsa, and fresh toppings. Easy variations included!

The post Coconut Shrimp Tacos appeared first on Budget Bytes.

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!

Overhead view of homemade coconut shrimp tacos with pineapple salsa.

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!

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!

Overhead view of coconut shrimp tacos with pineapple salsa.

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Coconut Shrimp Tacos Recipe

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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

Cook Time 15

Total Time 40

Servings servings (2 tacos per person)

Calories 789kcal

Author Melissa Nolan

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.

See how we calculate recipe costs here.

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

how to make Coconut Shrimp Tacos step-by-step photos

The ingredients for coconut shrimp tacos.

Gather all of your ingredients. You’ll also need ½ cup of our pineapple salsa recipe, which can be made and stored in the fridge until it’s time to assemble your tacos!

A bowl of egg wash, a bowl of shredded coconut and panko, a bowl of flour and seasonings, and an empty bowl.

Prep the coconut breading: Gather 4 medium-sized bowls or shallow dishes to make your dredging station. In one bowl, mix together ½ cup flour, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp cumin, ¼ tsp allspice, ¼ tsp salt, and ¼ tsp black pepper. In the next bowl, beat 1 egg and 1 Tbsp of water together until well combined. Next, combine ½ cup panko breadcrumbs and 1 cup shredded coconut. Leave the last bowl empty, as this is where you’ll place your breaded shrimp.

Shrimp being dredged in egg wash, then coconut and panko breadcrumbs, and then flour.

Coat the shrimp: Start by tossing 12 oz. X-large thawed shrimp in the seasoned flour mix (don’t overcrowd the bowl) until fully coated. Now dip the flour-covered shrimp in the egg mix and then press them into the panko coconut breading mix. Be sure to flip the shrimp over and coat all sides during each step. I like to press the shrimp down firmly in the coconut/panko blend to ensure it adheres. Place any breaded shrimp in the empty bowl until it’s time to fry.

Toast the tortillas: Set a heavy-bottomed skillet over medium heat. Once hot, dry toast 8 taco-sized flour tortillas on both sides until the edges begin to brown slightly. Stack the toasted tortillas on a plate and cover them with a towel until it’s time to serve.

Coconut shrimp frying in a skillet of vegetable oil.

Fry the shrimp: In the same skillet you toasted the tortillas, add 1 cup vegetable oil and heat over medium heat. Use a meat thermometer to check the temperature of the oil—it should be between 350 and 365℉ before frying. Once the oil is at the right temperature, carefully place the coconut shrimp in the hot oil for 2 minutes until golden brown. Work in batches and don’t overcrowd the skillet! Use kitchen tongs to gently flip the shrimp over and continue cooking for 2 more minutes.

Freshly fried coconut shrimp on a paper towel.

Drain the fried shrimp: Immediately remove the shrimp from the oil to avoid overcooking and transfer them to a paper towel-lined plate. Repeat with the remaining breaded shrimp until they’re all cooked and drained.

Coconut shrimp on a taco tortilla with shredded cabbage and pineapple salsa.

Serve: Equally divide ¼ shredded small red cabbage between each toasted tortilla and top it with the coconut shrimp, pineapple salsa (½ cup, equally divided), and any other toppings you love! I went for avocado slices, lime wedges, and a sprinkle of fresh cilantro. Serve and enjoy.

I’ve made these easy coconut shrimp tacos about a million times now, so I’ve picked up a few little tricks along the way! 😉 Here are some of my top tips to help you make the best coconut shrimp you’ve ever had (even if it’s you’re first-time deep-frying shrimp):

Pat the shrimp dry before breading, and make sure to fully coat them at each step for the crispiest finish.
Monitor the oil temperature. Too hot, and the outside will burn before the shrimp cook through; too cool, and they’ll soak up oil and become soggy. The oil should be between 350 and 365℉ before frying, and maintain that temperature throughout the process (I use a meat thermometer to check the temp). If the oil keeps dropping in temperature during cooking, reduce the amount of shrimp in the skillet and work in smaller batches.
Don’t overcook them! Believe me when I say that shrimp cook FAST. 2 minutes on each side is all you need. Shrimp are fully cooked when the internal temperature reaches 145°F.
Let them drain on a paper towel right after frying to keep them light and crispy, not greasy.

Variations to Try!

I know allspice can be an unusual spice to have in your kitchen. If you don’t have it, you don’t have to add it! Have fun with seasoning your flour with what you already have.
I love using panko breadcrumbs because it adds the best crunch to the shrimp. You can use regular breadcrumbs, but they’ll have a slightly different texture.
If you absolutely dislike sweetened shredded coconut, don’t worry. You can omit the coconut and coat your shrimp in panko or regular breadcrumbs only.
I had small flour tortillas in my kitchen, so I loaded my coconut shrimp in them. Corn tortillas also work great.
Don’t fancy tacos today? You can add the cooked shrimp to a salad, serve them as an appetizer with your favorite dipping sauce (I’d go for our comeback sauce), or use them to make a fun shrimp po’boy sandwich!
Switch the pineapple salsa for your favorite store-bought option. Our chipotle peach salsa would also be delicious.
You can air-fry the coconut shrimp, but I personally don’t find them as satisfying as fried. Spray the breaded shrimp with nonstick cooking spray, cook for 2 minutes at 400°F, flip the shrimp, and cook for another 2 minutes.

Serving Suggestions

When I make this coconut shrimp tacos recipe, I love piling them high with creamy avocado slices, a handful of fresh cilantro, and a squeeze of lime. Some thinly sliced radishes, fresh or pickled jalapeños, or a drizzle of spicy mayo would also be fun. For a more complete meal, I’d serve them with a side of cilantro lime rice, extra pineapple salsa for scooping, and a big batch of crispy air fryer tortilla chips. If summer was a dish…it would be this one!!

Storage & Reheating

This recipe is best served fresh because it’s easy to accidentally overcook the shrimp during reheating. But, if you have any leftovers, they can be stored (unassembled) in separate airtight containers in the fridge. The coconut shrimp will last 2-3 days, while the pineapple salsa will be good for about 3-4 days. Gently reheat the shrimp in an air fryer or in the oven until heated through. You can also freeze the shrimp for up to 3 months!