Coconut Shrimp Taco Recipe with Mango Salsa Recipe – Mexican Special
This recipe features crispy coconut-crusted shrimp topped with a sweet and spicy mango salsa, bringing a taste of the tropics to your taco night!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Coconut Shrimp Ingredients:
- 1 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
- 2 teaspoons lime zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1/3 cup cornstarch
- oil for frying
- 24 large shrimp, peeled, deveined, and tails removed
Mango Salsa:
- 1 mango, diced
- 1/4 cup diced red bell pepper
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped cilantro
- 1/2 – 1 jalapeño pepper, finely diced
- juice of 1 lime
For the Tacos:
- 8 soft taco-sized flour tortillas
- shredded purple cabbage
- sliced avocados
- cilantro
- fresh lime juice
How to Make Coconut Shrimp Taco Recipe with Mango Salsa:
In a shallow bowl or plate, mix together panko breadcrumbs, shredded coconut, lime zest, salt, and pepper. In another bowl, beat the eggs. Place cornstarch in a third bowl.
Heat about 1 inch of oil in a heavy pot or cast iron skillet until it reaches 350ºF.
Working with a few shrimp at a time, dredge them first in cornstarch, shaking off any excess. Dip them into the beaten eggs, then coat them thoroughly in the panko mixture. Fry the shrimp in the hot oil until they are golden brown and crispy, about 2 minutes per side. Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil. Repeat this process until all shrimp are cooked.
For the mango salsa, combine diced mango, red bell pepper, red onion, chopped cilantro, and finely diced jalapeño in a small bowl. Squeeze lime juice over the mixture and stir well. Season with salt to taste, if needed.
To assemble the tacos, place 3 shrimp on each tortilla. Top with avocado slices, shredded purple cabbage, cilantro leaves, and a spoonful of mango salsa. Optionally, squeeze fresh lime juice over the tacos before serving.
