Coconut crusted shrimp tacos with a coconut sauce and mango salsa are an easy weeknight Taco Tuesday meal! The coconut sauce and mango salsa can be changed or tweaked depending on your preferences. There are so many variations for tacos!
Details
4 servings
20 Minutes
5 minutes
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Ingredients for coconut shrimp
1 bag shredded coconut
2 eggs
1/2 cup flour
salt + pepper
1 tsp chili powder
1/4 tsp cayenne (optional)
1 lb frozen shrimp, thawed, deveined, tails and shells removed
1 tbsp olive oil
8 tortillas
Ingredients for coconut sauce
1 can coconut milk
juice from 1 lime
1 tsp salt
1 tbsp sugar
2 tbsp rice wine vinegar
1/4 tsp chili powder
1 tbsp oil
Ingredients for mango salsa/guacamole
2 avocados, core and shell removed, diced
1 mango, peel removed, diced
1/2 red onion, chopped
1 jalapeno, seeded and ribs removed for lower spice level
1 tbsp minced garlic
lime juice from 1/2 a lime
1 tbsp olive oil
salt & pepper
Directions
- While shrimp are defrosting, start prepping the salsa. Add all ingredients in a bowl and mix thoroughly. Season with salt & pepper to taste.
- Get breading stations prepped: in one bowl mix flour and seasonings. In another bowl mix eggs. In a third bowl mix coconut. Once shrimp have defrosted and cleaned, dry off with paper towel. Heat skillet over medium heat, add oil.
- Coat each shrimp in each bowl, first the flour mixture, then in egg, then in coconut. Lay coated shrimp in heated skillet and brown for about 3-5 minutes. Flip over and cook the other side (about 2 minutes). Lay cooked shrimp on plate while all shrimp have been breaded and cooked.
- While shrimp are cooking, prepare sauce. Add all ingredients to a bowl and whisk.
- Time to build the tacos! Lay tortilla on a plate (two per person). Lay three shrimp on tortilla, then a scoop of the mango guac, then a drizzle of the coconut sauce.
- Enjoy!
Tips!
- You can defrost shrimp by putting in a strainer or colander and running water over shrimp, turning every few minutes! You want the water to be cold, not hot, as bacteria will form.
- I find avocado and homemade guac to always need more salt than expected. I usually use 1-2 tsp.
- Shrimp cook fast! They don’t need a lot of time in the pan and the coconut will burn quickly so keep an eye on these!
- I love to toast my tortillas! You can either do in batches in a toaster oven or pop them in the oven while prepping the rest of the tacos. Keep an eye on these as well, they will burn easily. They only need a couple of minutes to toast up. You want them to still be malleable and not hard.
Step by Step Images:
