Coconut Shrimp Tacos with Mango Salsa are a tropical delight that combine crispy, golden shrimp coated in sweet coconut with a vibrant, tangy mango salsa. This dish is perfect for a quick weeknight dinner or a festive gathering with friends. The contrast of crunchy shrimp and refreshing salsa wrapped in a warm tortilla creates a flavor explosion that’s both satisfying and easy to prepare. Plus, it’s customizable, so you can adjust the spice level or add your favorite toppings to make it your own. Ready in under 30 minutes, these tacos are a crowd-pleaser that bring the taste of the beach to your table!
Ingredients :
For the Coconut Shrimp :
A pound (450 grams) of peeled and deveined large shrimp
1 cup all-purpose flour
2 large eggs, beaten
1 cup shredded sweetened coconut
1 cup panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Vegetable oil, for frying
For the Mango Salsa :
1 ripe mango, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
Salt and pepper, to taste
For the Tacos :
8 small flour or corn tortillas
1 cup shredded cabbage or lettuce
Lime wedges, for serving
Method :
To make the Mango Salsa, put the chopped mango, red onion, cilantro, jalapeño, and lime juice in a medium bowl. To taste, add salt and pepper. To allow the flavors to blend, give it a good stir and put it aside.
Set Up the Breading Station: In three separate shallow bowls, place the flour (mixed with salt, pepper, and paprika), beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Coat the Shrimp: Pat the shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess, then dip in the egg, and finally coat with the coconut-panko mixture, pressing gently to adhere.
In a large frying pan, heat approximately 1/2 inch of vegetable oil over medium-high heat. Working in batches, fry the shrimp for 2–3 minutes on each side until crisp and golden.
Heat the tortillas in a microwave or dry skillet until they are soft and warm.
Assemble the Tacos: Place a small handful of shredded cabbage or lettuce on each tortilla. Add 2-3 coconut shrimp, then top with a generous spoonful of mango salsa. Add optional toppings like avocado slices or a drizzle of sour cream.
Serve: For an added burst of flavor, serve your Coconut Shrimp Tacos with Mango Salsa right away, with lime wedges on the side.