Coconut Shrimp Tacos with Mango Salsa

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Coconut Shrimp Tacos with Mango Salsa is a dish that draws together tropical brightness, crisp textures, and vibrant flavors. It’s a fresh take on the classic fish taco, merging crispy coconut-crusted shrimp, sweet-tangy mango salsa, and a lush lime sauce all on a warm tortilla. This recipe is easy enough for weeknights and impressive enough for entertaining.

Whether you’re planning a casual dinner or just craving something out of the ordinary, these tacos fit the bill. Let’s walk through the process step by step, from selecting quality ingredients to serving tips for picture-perfect tacos.

Why Coconut Shrimp Tacos Work

Combining seafood with coconut is a time-honored pairing, especially in cuisine influenced by tropical regions. The panko-coconut crust turns golden and crunchy, yet it doesn’t overpower the shrimp’s delicate flavor. Paired with a simple mango salsa and creamy lime sauce, these tacos balance sweet, savory, citrus, and heat in every bite.

This recipe is also highly customizable. You can serve the shrimp on corn or flour tortillas. Toss in extra herbs, swap in different hot peppers, or add crunchy toppings. These tacos make the most of every element—shrimp, salsa, and sauce—without requiring advanced skills or lengthy prep.

Ingredients

Full ingredient list for about 4 servings:

For the Shrimp:

• 1 pound large or extra-large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup neutral oil (canola, vegetable, or avocado) for frying

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 small red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 small jalapeño, finely minced (remove seeds for less heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

For the Creamy Lime Sauce:

• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• Juice of 1 lime
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• Pinch of salt

For the Tacos:

• 8 small flour or corn tortillas
• 1 cup shredded cabbage or iceberg lettuce
• Lime wedges and extra cilantro, for garnish

Optional Toppings:

• Sliced avocado
• Crumbled queso fresco
• Thinly sliced radish
• Pickled red onion
• Fresh corn kernels
• Favorite hot sauce

Step-by-Step Preparation

Step 1: Make the Mango Salsa

Combine the mango, red onion, tomato, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Toss well. Taste and adjust lime or salt if needed. Let the salsa sit while you prepare the shrimp to allow flavors to meld. This salsa is fresh, bright, and offers sweetness and acidity that cut through the richness of the shrimp.

Step 2: Prepare the Creamy Lime Sauce

In a small bowl, whisk the sour cream, mayonnaise, lime juice, honey, garlic powder, and salt. The result is a versatile sauce that can double as a dip or side for other dishes. Chill until ready to use.

Step 3: Set Up the Breading Station

Grab three shallow bowls. Fill the first with seasoned flour (flour, garlic powder, paprika, salt, pepper). Beat the eggs in the second bowl. In the third, mix shredded coconut and panko. Pat the shrimp dry with paper towels for best adhesion. Dredge each shrimp in flour, shake off extras, dip in egg, then coat in panko-coconut mix. For extra crunch, you can repeat the egg and coating step (“double-dip” method).

Step 4: Fry the Shrimp

Heat oil in a wide skillet over medium-high. Test with a breadcrumb; if it sizzles, the oil is ready. Cook shrimp in batches, 2–3 minutes per side. The shrimp should be golden and cooked through (opaque inside). Transfer to a paper towel-lined plate.

Step 5: Prepare Toppings and Warm Tortillas

Shred the cabbage or lettuce. If you like, toss with a spoonful of lime sauce for extra flavor. Warm tortillas in a dry skillet or in the microwave until soft and pliable. Keep them covered to prevent drying out—this keeps corn tortillas from cracking.

Step 6: Assemble the Tacos

Layer a bit of shredded cabbage or lettuce on each tortilla. Top with 2–3 crispy shrimp, a generous spoonful of mango salsa, then a drizzle of the lime sauce. Add extra toppings if desired, then garnish with cilantro and a squeeze of fresh lime.

Tips for Success

• Pat Shrimp Dry: Ensures the breading sticks and crisps well.
• Don’t Crowd the Pan: Fry in batches; overcrowding lowers oil temperature and leads to soggy shrimp.
• Temperature Control: Keep oil at steady medium-high—too hot, and the coconut burns; too cool, and shrimp absorb oil.
• Adjust Salsa Heat: Use more or less jalapeño based on your spice preference.
• Warm, Not Hot Tortillas: Prevent breakage and improve texture by keeping tortillas warm but not overheated.

Serving Suggestions

Coconut shrimp tacos work well with a light salad, grilled corn, or even black beans on the side. For a festive table, serve alongside citrus-infused sparkling water or a mild margarita. This meal comes together quickly and makes any weeknight feel special.

Here’s a quick reference table to keep handy:

Variations to Try

• Taco Shells: Both flour and corn tortillas work; try hard shells for crunch.
• Add Cheese: Queso fresco or crumbled feta adds a salty tang.
• Avocado Slices: Bring richness and a creamy texture.
• Slaw: Swap plain cabbage for a tangy vinegar-based slaw.
• Pickled Onions: Add acidity and subtle sharpness.
• Pineapple Salsa: Mix in fresh pineapple or swap for mango for a new twist.

Storage and Reheating

While these tacos are best enjoyed fresh, leftovers can be managed:

• Shrimp: Store fried shrimp in an airtight container up to 2 days. Reheat on a baking sheet at 350°F for about 10 minutes or in a skillet until crisp.
• Mango Salsa: Refrigerate up to 24 hours in a separate container. The salsa softens as it sits; serve with chips if not using in tacos.
• Lime Sauce: Keeps in the fridge for up to 3 days. Stir before using.
• Assembly: Store taco components separately to prevent sogginess.

Avoid freezing mango salsa or lime sauce, but the cooked shrimp can be frozen for up to a month. Arrange in a single layer to freeze, then transfer to a freezer bag.

Coconut Shrimp Tacos with Mango Salsa offer a change from the usual taco fare, bringing together sweet, savory, and tart flavors in every bite. With simple preparation and endless possibilities for customization, they’re a meal you’ll want to revisit again and again. Gather your ingredients, turn up a little island music, and bring a taste of the tropics to your table—no plane ticket required.