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Coconut Shrimp Tacos with Mango Salsa Recipe

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

4.9 from 22 reviews

These Coconut Shrimp Tacos with Mango Salsa offer a delightful combination of crispy, golden coconut shrimp paired with a fresh, tangy mango salsa. The shrimp are coated in a crunchy coconut and panko breadcrumb mixture, fried to perfection, and served on soft tortillas with shredded cabbage for a refreshing crunch. This vibrant dish brings tropical flavors and textures together for an easy, crowd-pleasing meal perfect for casual gatherings or weeknight dinners.

Ingredients

Scale

For the Coconut Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, beaten
  • ½ cup shredded coconut
  • ½ cup panko breadcrumbs
  • Vegetable oil, for frying

For the Mango Salsa:

  • 1 cup fresh mango, diced
  • ¼ red onion, finely chopped
  • 1 small jalapeño, seeded and chopped (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste

For the Tacos:

  • 8 small corn or flour tortillas
  • Shredded cabbage or lettuce
  • Lime wedges, for serving

Instructions

  1. Prepare the Mango Salsa: In a bowl, combine the diced mango, finely chopped red onion, chopped jalapeño (if using), chopped fresh cilantro, lime juice, and salt. Mix gently to combine and set aside to let the flavors meld and develop.
  2. Bread the Shrimp: Set up three shallow bowls: one with all-purpose flour mixed with salt and black pepper, one with the beaten egg, and one with the mixture of shredded coconut and panko breadcrumbs. Dip each shrimp first in the flour, coating it evenly, then in the beaten egg, and finally press it into the coconut-panko mixture ensuring a thorough coating.
  3. Cook the Shrimp: Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry the shrimp for about 2 to 3 minutes on each side, or until they turn golden brown and are cooked through. Remove them from the oil and drain on paper towels to remove excess oil.
  4. Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet or over an open flame just until they become warm and pliable. This makes them easier to fold and enhances their flavor.
  5. Assemble the Tacos: Lay a tortilla flat and place a handful of shredded cabbage or lettuce down the center. Top with several pieces of the crispy coconut shrimp and spoon generous amounts of mango salsa over the shrimp. Serve immediately with lime wedges on the side for an extra burst of citrus.

Notes

  • For a spicier mango salsa, include the jalapeño seeds or add extra jalapeño.
  • Use large or extra-large shrimp for best texture and presentation.
  • Can substitute panko with regular breadcrumbs for a less crispy coating.
  • Vegetable oil with a high smoke point like canola or peanut oil works best for frying.
  • Warm tortillas in the oven wrapped in foil to serve multiple guests easily.
  • To make this dish gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Nutrition

Keywords: coconut shrimp tacos, mango salsa, crispy shrimp, tropical tacos, seafood tacos, easy dinner, Mexican fusion, summer recipe

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