Coconut Shrimp Tacos with Mango Salsa Recipe

If you are on the hunt for a dish that bursts with tropical vibes and crunchy goodness, look no further than Coconut Shrimp Tacos with Mango Salsa. This recipe brilliantly combines crispy, golden coconut-crusted shrimp with a vibrant, tangy mango salsa that dances on your tongue. Each bite is a beautiful harmony of textures and flavors, making it feel like a mini vacation wrapped in a tortilla. Whether you’re hosting a casual get-together or just treating yourself to something special, these tacos will quickly become a beloved favorite in your repertoire.

Ingredients You’ll Need

The magic of Coconut Shrimp Tacos with Mango Salsa lies in its simple but thoughtfully chosen ingredients. Each component plays a pivotal role in balancing taste, texture, and color, creating a dish that’s as pleasing to the eyes as it is to the palate.

• Large shrimp (1 lb, peeled and deveined): The star ingredient, providing sweet and tender seafood flavor that pairs perfectly with the crunchy coating.
• Shredded coconut (1/2 cup): Adds a tropical sweetness and subtle chewiness that makes these shrimp truly special.
• Panko breadcrumbs (1/2 cup): Creates an extra-crispy exterior for perfectly fried shrimp.
• All-purpose flour (1/4 cup): Helps the breading adhere perfectly to each shrimp.
• Egg (1, beaten): Acts as the glue that binds the coconut and panko to the shrimp.
• Salt and black pepper: Essential seasonings to enhance the natural flavors.
• Vegetable oil (2 tablespoons): For frying shrimp to a golden, irresistible crisp.
• Fresh mango (1 cup, diced): Provides juicy sweetness and vibrant color in the salsa.
• Red onion (1/4, finely chopped): Adds a mild sharpness and crunch in the salsa.
• Jalapeño (1 small, seeded and chopped, optional): Gives a gentle kick that livens up the salsa without overpowering.
• Lime juice (from 1 lime): Brings brightness and acidity to balance the dish perfectly.
• Fresh cilantro (2 tablespoons, chopped): Adds herbaceous freshness that ties the salsa together.
• Corn or flour tortillas (8 small): The canvas for your delicious taco creation.
• Shredded lettuce or cabbage: Adds crunch and a clean, fresh contrast to the fried shrimp.
• Lime wedges: Serve on the side for an extra squeeze of zing.

How to Make Coconut Shrimp Tacos with Mango Salsa

Step 1: Prepare the Mango Salsa

Start by combining the diced fresh mango, finely chopped red onion, jalapeño if you want that slight heat, fresh lime juice, chopped cilantro, and a pinch of salt in a bowl. This salsa needs a bit of time to let the flavors meld together, so set it aside while you handle the shrimp.

Step 2: Prepare the Shrimp Coating

In separate bowls, organize your dredging station with the flour seasoned with salt and pepper, the beaten egg, and a mixture of shredded coconut and panko breadcrumbs. This setup makes it easy to coat each shrimp thoroughly for that perfect crunch.

Step 3: Coat the Shrimp

Dredge each shrimp first in the flour mixture, then dip it in the beaten egg, and finally coat it liberally with the coconut-panko mixture. Make sure each shrimp is fully covered for maximum flavor and texture.

Step 4: Cook the Shrimp

Heat the vegetable oil in a skillet over medium heat until shimmering. Fry the shrimp for about 2 to 3 minutes on each side until they turn golden brown and crisp. Avoid overcrowding the pan to keep the shrimp perfectly crispy. Once cooked, transfer them onto paper towels to drain excess oil.

Step 5: Warm the Tortillas

Lightly warm your tortillas in a dry skillet or microwave to make them pliable and enhance their flavor. This simple step helps ensure your tacos won’t break apart when you fill them.

Step 6: Assemble the Tacos

Lay down a bed of shredded lettuce or cabbage on each tortilla, place your crispy coconut shrimp on top, and generously spoon over the bright, tangy mango salsa. The blend of textures and flavors here is downright irresistible.

Step 7: Serve and Enjoy

Serve your Coconut Shrimp Tacos with Mango Salsa immediately with lime wedges on the side, so everyone can add a fresh burst of citrus if they like. This dish is best enjoyed fresh, with every crunch fully intact.

How to Serve Coconut Shrimp Tacos with Mango Salsa

Garnishes

Top your tacos with a sprinkling of chopped fresh cilantro or a few slices of avocado to introduce creamy elements that complement the crisp shrimp and zesty salsa. A light drizzle of spicy mayo or a tangy crema is also a hit for those who love a little extra flavor complexity.

Side Dishes

These tacos pair wonderfully with simple sides like black beans, Mexican street corn (elote), or a fresh cucumber salad. These accompaniments bring additional layers of texture and flavor, rounding out the meal perfectly.

Creative Ways to Present

If you are hosting, try serving the Coconut Shrimp Tacos with Mango Salsa on a long wooden platter lined with banana leaves for a tropical vibe. Or, create a taco bar with all the fixings, so guests can customize and make each bite their own festive creation.

Make Ahead and Storage

Storing Leftovers

Place leftover shrimp and mango salsa separately in airtight containers and refrigerate. Shrimp are best enjoyed within 2 days to keep their texture pleasant, while salsa can last up to 3 days without losing its vibrant taste.

Freezing

While you can freeze cooked coconut shrimp, the texture of the crispy coating may soften upon thawing. If you choose to freeze, store them in a single layer in a freezer-safe container, and plan to reheat them in the oven for best results.

Reheating

To reheat leftover shrimp, avoid the microwave if you want to preserve crispiness. Instead, warm them in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until heated through and crisp again. Reheat tortillas separately to keep them soft and flexible.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry before coating and frying to ensure a crispy finish.

Is the jalapeño necessary in the mango salsa?

Not at all. The jalapeño adds a mild heat that complements the sweetness, but you can easily omit it if you prefer a milder salsa or are cooking for kids.

What’s the best way to get crispy coating on the shrimp?

Make sure the shrimp are dry before dredging, and don’t overcrowd the pan when frying. Keeping the oil hot enough and frying in batches helps maintain that perfect golden crunch.

Can I substitute the coconut or panko breadcrumbs?

You can try crushed cornflakes or regular breadcrumbs if you don’t have panko, but shredded coconut is key to achieving the signature flavor and texture in these tacos.

Are these tacos gluten-free?

You can make them gluten-free by using gluten-free flour and panko substitutes, and choosing corn tortillas instead of flour for serving.

Final Thoughts

These Coconut Shrimp Tacos with Mango Salsa are hands down a feel-good dish that brings sunshine to any table. The combination of crunchy, sweet shrimp and juicy, bright mango salsa is addictive and fun to make. I encourage you to give this recipe a try soon; it’s perfect for impressing friends or treating yourself to a beachy escape right in your own kitchen!