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Coconut Shrimp Tacos with Pineapple and Mango Salsa


  • 1 lb shrimp, peeled and de-veined
  • 1/2 cup panko breadcrumbs
  • 1/2 unsweetened coconut flakes
  • 1/4 cup sweetened coconut flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • dash of paprika (optional)
  • 2 eggs, beaten
  • oil for frying (peanut, canola, or vegetable)
  • Corn or flour tortillas
  • Pineapple & Mango salsa
  • any other taco toppings you’d like


  1. 1. Heat your oil to 375˚ degrees. Place 2 small slits into each shrimp as illustrated above, to prevent your shrimp from curling up (optional).
  2. 2. Mix the coconut, panko and seasonings in a bowl
  3. 3. Place the beaten eggs into another bowl
  4. 4. Take each shrimp, dip it into the egg mixture to coat it completely, then allow any excess to drip off. Toss the egg covered shrimp into the coconut and breadcrumb mixture to coat. Press the mixture into the shrimp, gently so that it adheres. Set aside.
  5. 5. Once your oil has hit 375˚ degrees, fry up to 5 pieces at a time until golden brown, about 2 to 5 minutes. Remove from oil and drain on a paper towel. Sprinkle a little salt while the shrimp are still piping hot.
  6. 6. Assemble your tacos and top with yummy pineapple & mango salsa.
  7. Enjoy!
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