Coconut Shrimp Tacos

Savory 30-minute tacos stuffed with baked coconut-crusted shrimp and mangos, and topped with a cilantro coconut sauce to die for! 

Tacos tacos tacos tacos!!!!

Yes we are having tacos today. Really yummy coconut shrimp tacos.

You can definitely eat the tacos straight up, I won’t fault you on that, but if you have ten extra seconds you should dice up some red peppers, mangos, and a bunch of pineapple and load up your tacos with all of that yummy stuff. Really, you should.

MMmmmmmmm. It’s like a tropical vacation in your mouth.

I must warn you, the coconut shrimp is so delish that if you try a bite before assembling your tacos, you just might end up with a stomach-full of shrimps and a few empty tortillas. Juuuuuust sayin.

What people are saying about these Coconut Shrimp Tacos

“We made these tonight and really enjoyed them! It made a ton of sauce… So next time I might half the recipe… But a great recipe! Thank you!” – Jennie 

“This was amazing! A company worthy meal for sure!!” – Barb

Hungry for more? Try my Fish Tacos with Slaw recipe next!

Coconut Shrimp Tacos

Savory 30-minute tacos stuffed with baked coconut-crusted shrimp and mangos, and topped with a cilantro coconut sauce to die for!

5 from 6 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Ingredients

• ▢ 1 pound shrimp - peeled and de-veined and tails removed
• ▢ 4 eggs
• ▢ 4 tablespoons water
• ▢ ½ cup flour
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon chili powder
• ▢ 2 cups coconut flakes
• ▢ 8 soft taco-sized tortillas

Dressing

• ▢ 1 cup coconut milk
• ▢ juice of one lime
• ▢ 2 tablespoons rice vinegar
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ ¼ teaspoon chili powder
• ▢ 1 tablespoon oil
• ▢ 2 tablespoons finely chopped cilantro
• ▢ optional toppings: diced mango, pineapple, coleslaw, red peppers and cilantro

Instructions

• Preheat oven to 400 and spray a baking sheet with cooking spray.
• Add eggs and water to a small bowl and whisk til smooth. Stir together flour, garlic powder, and chili powder to a second bowl. Place shredded coconut flakes in a third bowl.
• Toss shrimp in flour mixture. Next, dip shrimp in egg mixture. Lastly, toss shrimp in shredded coconut flakes.
• Place coated shrimps on prepared baking sheet and spray heavily with cooking spray. Bake about 15 minutes until shrimp are cooked and coconut flakes are golden brown.
• While shrimps are baking prepare dressing. Whisk all sauce ingredients together And chill until tacos are ready.
• To assemble tacos, fill tortillas with slaw, shrimp, mango, red peppers, pineapple and drizzle with cilantro dressing.

Notes

Store extra dressing in airtight container in fridge up to three days. 

Nutrition

Calories: 679 kcal, Carbohydrates: 29 g, Protein: 35 g, Fat: 49 g, Saturated Fat: 37 g, Trans Fat: 1 g, Cholesterol: 449 mg, Sodium: 1134 mg, Potassium: 543 mg, Fiber: 8 g, Sugar: 6 g, Vitamin A: 349 IU, Vitamin C: 6 mg, Calcium: 218 mg, Iron: 7 mg

Course: Main Course

Cuisine: Mexican

Author: Tiffany

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