Hey there! So, I’ve got to tell you about these coconut shrimp tacos that I whipped up last weekend. My family practically inhaled them, and honestly, I can’t blame them. If you’re a fan of tacos and coconut shrimp (who isn’t?), then you’re in for a treat. I actually started making them because I once had a similar dish at a beach shack on vacation, and since then, I just had to recreate the magic at home. Trust me, these tacos are a hit!
Why You’ll Love This
I make these when I’m craving something a bit out of the ordinary but still super comforting. My family goes crazy for this dish because it’s got the perfect combo of crunchy, sweet, and savory. And let’s be real, anything with coconut is a winner in my book. (Plus, it’s an excuse to use up those tortillas that are just sitting around.)
Ingredients You’ll Need
- 1 lb shrimp, peeled and deveined (I sometimes use frozen when I’m in a pinch)
- 1 cup shredded coconut (sweetened or unsweetened works, though I prefer sweetened)
- 1/2 cup panko breadcrumbs – or any breadcrumbs you have on hand
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt (or as much as you like, I won’t judge)
- 12 small tortillas (corn or flour, both are great)
- 1/4 cup mayonnaise
- 1 lime, juiced
- Cilantro, chopped (I always add a bit more than needed because I love it)
- Optional: Sriracha or any hot sauce you fancy
How to Make These Tacos
- Preheat your oven to 400°F (200°C). Trust me, getting the oven hot first makes a difference.
- In a bowl, mix your shredded coconut and panko. It’s okay if it looks a bit messy.
- Dip each shrimp into flour, then the egg, and finally the coconut mix. This is the part where I usually sneak a taste, but don’t eat the raw shrimp, obviously!
- Place them on a baking sheet lined with parchment. Bake for 12-15 minutes until golden and crispy.
- While those are baking, mix the mayo, lime juice, and a squirt of hot sauce if you’re feeling spicy.
- Once the shrimp are done, warm up the tortillas. I usually just pop them in the oven for a few minutes.
- Assemble your tacos: tortilla, shrimp, drizzle of the mayo mix, and a sprinkle of cilantro. Heaven.
Notes from My Kitchen
Don’t worry if your coconut doesn’t stick perfectly – mine doesn’t always either, but it’s still delicious. Also, don’t skip the lime juice; it’s the zing that ties everything together.
Experimenting with Variations
Once I tried adding sliced avocado, and it was pretty great, but then I tried mango – that didn’t turn out as well as I’d hoped, maybe too sweet?
What if You Don’t Have the Right Tools?
If you don’t have a fancy baking sheet, using a regular pan works just fine. And, if you don’t have a lime juicer, your hand does the trick – just be ready for a little mess.
How to Store (If They Last!)
If, by some miracle, you have leftovers, store them in an airtight container in the fridge. They’ll stay good for about 2 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love having these tacos with a side of black beans or a simple salad. And sometimes I’ll serve them with a cold cerveza or two, which is always a crowd-pleaser.
Pro Tips (Learned the Hard Way)
I once tried rushing the baking step and regretted it because the shrimp came out a bit chewy. Patience is key, even if you’re hungry!
FAQ – Your Questions Answered!
Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely before starting.
What if I don’t like cilantro? No worries, you can skip it or use parsley instead.
Is there a vegetarian option? Sure, just swap the shrimp for crispy tofu or even mushrooms!
Need more taco inspiration? Check out Serious Eats for some mouth-watering ideas!