If you love crispy, coconutty shrimp and fresh, tropical flavors, you have to try these Coconut Shrimp Tacos with Mango Salsa!
They’re crunchy, juicy, sweet, and just a little spicy—all wrapped up in a warm tortilla. Perfect for a quick family dinner or a fun taco night! And the best part? We’re using frozen shrimp to keep things super easy.
Let’s get cooking!
What You’ll Need
For the Coconut Shrimp:
- 1 lb frozen shrimp (peeled and deveined, thawed)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable oil (for frying)
For the Mango Salsa:
- 1 ripe mango (diced)
- ¼ cup red onion (finely diced)
- ¼ cup red bell pepper (finely diced)
- 1 small jalapeño (seeded and finely diced)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- ¼ teaspoon salt
For Assembling the Tacos:
- 6 small flour or corn tortillas
- ½ cup shredded red cabbage
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- Extra lime wedges for serving
Pro Tips
✅ Use frozen shrimp for convenience – Just thaw them in cold water for 15-20 minutes. Pat dry before breading!
✅ Press the coconut and panko firmly onto the shrimp so it sticks well and gets super crispy.
✅ Fry in batches to keep the oil hot—this makes the shrimp extra crunchy.
✅ Make the mango salsa first so the flavors have time to blend.
✅ Warm your tortillas before serving for the best texture.
Tools You’ll Need
- Mixing bowls
- Cutting board and knife
- Shallow dishes for breading
- Large skillet
- Tongs
- Paper towels
- Small whisk
- Slotted spoon
Substitutions & Variations
- No shrimp? Use crispy chicken tenders instead!
- Want it spicier? Add extra jalapeño to the salsa.
- Gluten-free? Use gluten-free panko and corn tortillas.
- Dairy-free? Skip the sour cream or use dairy-free yogurt.
Make-Ahead Tips
- Mango salsa can be made a few hours ahead—just cover and refrigerate.
- Bread the shrimp ahead of time, then refrigerate for up to 1 hour before frying.
How to Make Coconut Shrimp Tacos
Step 1: Make the Mango Salsa
In a bowl, mix the diced mango, red onion, red bell pepper, jalapeño, and cilantro. Squeeze in lime juice and add salt. Stir well and set aside.
Step 2: Set Up the Breading Station
In one shallow dish, add flour, garlic powder, paprika, salt, and black pepper. In another dish, beat the eggs. In a third dish, mix shredded coconut and panko breadcrumbs.
Step 3: Bread the Shrimp
Coat each thawed shrimp in flour, then dip in egg, and finally press into the coconut-panko mix, making sure it’s well coated.
Step 4: Fry the Shrimp
Heat oil in a skillet over medium heat. Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
Step 5: Make the Lime Crema
In a small bowl, mix sour cream (or Greek yogurt) with lime juice. Stir until smooth.
Step 6: Warm the Tortillas
Heat tortillas in a dry skillet for about 30 seconds per side until warm and slightly toasted.
Step 7: Assemble the Tacos
Layer shredded red cabbage, crispy coconut shrimp, mango salsa, and a drizzle of lime crema on each tortilla. Serve with lime wedges.
Leftovers & Storage
- Store leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10 minutes.
- Mango salsa stays fresh in the fridge for up to 2 days.
- Keep tortillas separate to avoid sogginess.
Final Thoughts
These Coconut Shrimp Tacos with Mango Salsa are fresh, crispy, and packed with flavor—perfect for a fun family meal! Give them a try and let me know how they turned out in the comments. I’d love to hear what you think! 🌮💛