Coconut Shrimp Taco Recipe with Mango Salsa Recipe – Mexican Special
These Coconut Shrimp Tacos deliver a tropical flavor explosion—crispy coconut-crusted shrimp paired with fresh mango salsa and creamy avocado slices inside soft flour tortillas. With lime zest, shredded coconut, and panko breadcrumbs giving the shrimp its irresistible crunch, this recipe is ideal for taco nights, summer gatherings, or anytime you want a seafood twist. Topped with shredded purple cabbage and chopped cilantro, every bite offers layers of texture and flavor that are vibrant, fun, and utterly satisfying.
- 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.
Recipe Notes
Shrimp Prep & Texture: Choose large, deveined shrimp; dry them well before dredging in cornstarch and coating with coconut-panko mix so the crust fries up crispy.
Oil Temperature Matters: Fry in oil preheated to about 350 °F (175 °C) to get that golden color without overcooking the shrimp.
Mango Salsa Variations: Use firm ripe mango; try swapping red bell pepper for yellow for different color. Adjust jalapeño amount for mild or bold heat.
Tortilla Tips: Warm tortillas before filling to make them pliable and prevent tearing when folding. Using flour tortillas keeps things soft and easy.
Serving & Garnish: Serve tacos immediately so shredded cabbage holds its crunch. Garnish with extra cilantro, fresh lime juice, and sliced avocado for creaminess contrast.
