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Coconut Shrimp Tacos with Mango Salsa Recipe

Coconut Shrimp Tacos with Mango Salsa Recipe
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★★★★★

5 from 21 reviews

These Coconut Shrimp Tacos with Mango Salsa offer a perfect blend of crispy, tropical shrimp paired with a fresh, zesty mango salsa. Ideal for a light and flavorful meal that bursts with vibrant textures and tastes, these tacos deliver a delightful combination of crunchy coconut coating, sweet mango, and tangy lime, making them a perfect choice for seafood lovers looking for a fun and easy-to-make dish.

Ingredients

Scale

For the Shrimp

  • 1 lb (450g) large shrimp, peeled & deveined
  • 1/2 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • Salt & pepper to taste
  • Vegetable oil for frying

For the Mango Salsa

  • 1 cup fresh mango, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, minced (optional)
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt

For the Tacos

  • 8 small flour or corn tortillas
  • 1 cup shredded lettuce or cabbage
  • Optional: avocado slices, sour cream, or lime wedges

Instructions

  1. Prepare the Shrimp: Pat the shrimp dry with a paper towel and season them evenly with salt and pepper. Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and a third with a mixture of shredded coconut and panko breadcrumbs. Coat each shrimp first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture.
  2. Fry the Shrimp: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the shrimp in batches, cooking each side for about 2 to 3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain crispiness. Remove shrimp from oil and drain on paper towels to remove excess oil.
  3. Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, and a pinch of salt. Stir gently to mix all ingredients well. Set aside to allow flavors to meld.
  4. Assemble the Tacos: Warm the tortillas briefly in a skillet or oven until pliable. Layer each tortilla with shredded lettuce or cabbage, then top with several pieces of the crispy coconut shrimp and spoonfuls of mango salsa on top. Add optional avocado slices or a dollop of sour cream if desired for extra creaminess.
  5. Serve: Serve the assembled tacos immediately with lime wedges on the side for squeezing. Enjoy the vibrant flavors and crunch of these tropical shrimp tacos perfect for a fresh and satisfying meal.

Notes

  • For a healthier option, fry shrimp in an air fryer or bake until crispy instead of deep frying.
  • Make sure the oil is hot enough before frying to ensure shrimp crisp up without absorbing too much oil.
  • Remove seeds from jalapeño for less heat or omit completely if you prefer a milder salsa.
  • Use corn tortillas for a gluten-free option.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut shrimp tacos, mango salsa, seafood tacos, tropical shrimp recipe, easy shrimp tacos, crispy shrimp, summer recipes

Find it online: https://maicook.com/coconut-shrimp-tacos-with-mango-salsa-recipe-2/