Description
These Coconut Crusted Shrimp Tacos with Pineapple Salsa are a vibrant and zesty summer favorite. Crispy coconut-fried shrimp are perfectly balanced by a juicy, sweet pineapple salsa and a tangy cilantro-lime crema, offering a taste of sunshine in every bite.
Ingredients
Scale
- 1 lb large shrimp, peeled, deveined, and tail off
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup unsweetened shredded coconut
- 3/4 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely chopped
- 1/2 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- Juice and zest of 1 lime
- 1 small garlic clove, minced
- 2 tbsp fresh cilantro, chopped
- 8 small flour or corn tortillas
- 1 cup shredded red cabbage
- Lime wedges for serving
Instructions
- Prepare the Pineapple Salsa: In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Season with salt and let chill.
- Set Up the Dredging Station: Use three shallow bowls: one for flour seasoned with half the salt and pepper, one for beaten eggs, and one for a mix of coconut, panko, garlic powder, paprika, cayenne, and remaining salt and pepper.
- Coat the Shrimp: Dip each shrimp in flour, then egg, then the coconut-panko mixture, pressing firmly to coat.
- Fry the Shrimp: Heat 1/2 inch of oil to 350°F. Fry shrimp in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- Make the Cilantro-Lime Crema: Whisk together sour cream, lime juice, zest, garlic, chopped cilantro, and salt.
- Warm the Tortillas: Heat tortillas over an open flame or in a dry skillet until warm and lightly charred.
- Assemble the Tacos: Layer each tortilla with shredded cabbage, crispy shrimp, pineapple salsa, and a drizzle of cilantro-lime crema. Garnish with extra cilantro and serve with lime wedges.
Notes
Store leftover salsa and crema in the refrigerator separately. For best texture, fry the shrimp fresh just before serving. You can also bake the shrimp at 425°F for 10-12 minutes or air-fry at 400°F for 8-10 minutes if preferred.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Caribbean, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 145 mg
Keywords: shrimp tacos, coconut shrimp, pineapple salsa, fish tacos, tropical recipes, easy dinner