Crunchy Coconut Shrimp Tacos with Mango Salsa

Indulge in the tropical flavors of these Crunchy Coconut Shrimp Tacos with Mango Salsa, where crispy coconut shrimp meets zesty mango salsa in every delightful bite!

shrimp mango salsa tacos


For the shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Oil for frying

For the mango salsa:

  • 2 ripe mangoes, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

For assembly:

  • 8 small flour tortillas
  • Shredded cabbage or lettuce
  • Lime wedges for garnish


  1. Prepare the Mango Salsa:
    • In a bowl, combine diced mangoes, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and refrigerate until ready to use.
  2. Bread the Shrimp:
    • In separate bowls, place beaten eggs, shredded coconut, and panko breadcrumbs.
    • Season shrimp with salt and pepper.
    • Dip each shrimp into the beaten eggs, then coat with shredded coconut followed by panko breadcrumbs, pressing gently to adhere.
  3. Fry the Shrimp:
    • Heat oil in a frying pan over medium-high heat.
    • Fry the breaded shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
  4. Warm the Tortillas:
    • Heat the flour tortillas in a dry skillet or microwave until warm and pliable.
  5. Assemble the Tacos:
    • Place a layer of shredded cabbage or lettuce on each tortilla.
    • Top with crispy coconut shrimp and a generous spoonful of mango salsa.
    • Garnish with lime wedges.
  6. Serve and Enjoy:
    • Serve immediately, allowing everyone to customize their tacos with additional salsa and lime juice as desired.
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