Looking for a dinner that brings excitement to the table? Coconut shrimp tacos with mango salsa deliver flavors that are bright, crisp, and a little bit tropical. Every bite promises crunchy coconut shrimp, zesty fruit salsa, and tangy-creamy sauce folded into warm tortillas. The textures and colors create a plate that feels special, but the process remains approachable. Whether you’re hosting a crowd or craving a creative weeknight meal, these tacos fit the bill.
Why Try These Coconut Shrimp Tacos?
This recipe appeals to anyone seeking meals that blend ease, flavor, and a touch of the unexpected. The dish features golden shrimp coated in coconut and panko, balanced by a refreshing mango salsa and a creamy lime sauce. The tacos are highly adaptable, making it easy to tailor the combination to your tastes or dietary preferences.
Highlights:
- Balanced sweet, savory, creamy, and spicy notes
- Straightforward prep, even for new cooks
- Customizable toppings and serving options
- Crowd-pleasing visual appeal
Ingredients
Each component has a purpose. Here’s what you need, including alternatives and tips for selecting your ingredients.
For the Coconut Shrimp:
| Ingredient | Purpose/Note |
|---|---|
| Large or Jumbo Shrimp | Best for meaty bite; peel/devein; tails optional |
| Unsweetened Shredded Coconut | Adds crispy, nutty sweetness without being sugary |
| Panko Breadcrumbs | Japanese-style crumbs offer unmatched crunch |
| All-Purpose Flour | Helps coating adhere |
| Large Eggs | Binds breading to the shrimp |
| Spices: Garlic Powder, Paprika, Salt, Black Pepper | Infuse shrimp with savory base flavor |
| Oil for Frying (canola, avocado, or peanut) | High smoke point, clean taste |
For the Mango Salsa:
| Ingredient | Role |
|---|---|
| Ripe Mango | Sweet/tangy; dice for even salsa |
| Red Onion | Sharp contrast; use finely chopped |
| Roma Tomato | Adds subtle acidity; seeds removed for less liquid |
| Jalapeño | For gentle heat; deseed for milder salsa |
| Fresh Lime Juice | Ties everything together; prevents browning |
| Salt | Balances sweetness |
| Cilantro (optional) | Brings herbal, citrusy finish |
For the Creamy Lime Sauce:
| Ingredient | What It Brings |
|---|---|
| Sour Cream | Tangy creaminess |
| Mayonnaise | Rich texture |
| Honey | Slight sweetness |
| Fresh Lime Juice | Clean acidity |
| Garlic Powder | Gentle pungency |
| Salt | Rounds out flavors |
For Assembly:
- Corn or Flour Tortillas: Fresh, pliable, warmed. Corn adds classic flavor; flour is softer and flexible.
- Shredded Cabbage or Lettuce: Choose green or purple cabbage for crunch and color.
- Cilantro & Extra Lime Wedges: Garnish for final freshness.
- Optional Extras: Sliced avocado, pickled onions, queso fresco, hot sauce, charred corn.
How to Make Coconut Shrimp Tacos with Mango Salsa
Bringing together the contrasting flavors and textures only takes a few steps. Here’s a practical, streamlined workflow for prepping, cooking, and serving these tacos—from the salsa to the frying pan.
1. Make the Mango Salsa
Start here so the flavors have time to mingle. Use ripe mango for natural sweetness.
Steps:
– Dice mango, red onion, and tomato into small, even pieces.
– Finely chop jalapeño (remove seeds if you prefer less heat).
– In a bowl, combine mango, onion, tomato, jalapeño, lime juice, and a pinch of salt.
– Toss everything gently. Add chopped cilantro, if using.
– Cover and refrigerate while prepping the rest.
Tip: If you want your salsa extra cold and crisp, chill all ingredients before dicing.
2. Whisk Up the Creamy Lime Sauce
Balance the tropical flavors of the shrimp and salsa with this simple sauce.
Steps:
– In a small bowl, blend sour cream, mayonnaise, honey, fresh lime juice, garlic powder, and a pinch of salt.
– Taste and adjust lime or salt as preferred. Chill until ready to serve.
3. Prepare and Bread the Shrimp
Proper breading ensures every bite is crisp and flavorful.
Steps:
– Pat shrimp dry for best breading adhesion.
– Set up three shallow bowls:
– One with seasoned flour (flour + garlic powder, paprika, salt, black pepper).
– One with beaten eggs.
– One with a mix of panko and shredded coconut.
– Dredge each shrimp first in flour, shaking off the excess.
– Dip into egg to coat completely.
– Press into the panko-coconut mixture so the coating sticks well.
– Place on a tray; let rest 5 minutes so breading holds firm.
For thicker crunch, double-dip: egg, crumbs, repeat.
4. Fry the Coconut Shrimp
Use enough oil for shallow frying without submerging—about ½ inch in a heavy skillet.
Steps:
– Heat oil over medium-high to about 350°F (test with a crumb—it should sizzle right away).
– Fry shrimp in batches for 2-3 minutes per side, avoiding overcrowding.
– Flip when golden. Drain on paper towels or a wire rack.
– Sprinkle lightly with salt while hot.
Shrimp should be opaque inside and golden-brown outside.
5. Warm the Tortillas and Prepare Toppings
A warm tortilla won’t crack and delivers the best texture.
Steps:
– Heat a dry skillet over medium-high. Warm tortillas for 20-30 seconds per side.
– Alternatively, wrap in damp towel and microwave 20 seconds.
Toss your shredded cabbage or lettuce with a drizzle of lime sauce (optional).
Taco Assembly
Get everyone involved at the table for taco night.
Layering Guide:
1. Start with a warm tortilla.
2. Add a handful of cabbage or lettuce.
3. Top with 2-3 crisp coconut shrimp.
4. Spoon over fresh mango salsa.
5. Drizzle with creamy lime sauce.
6. Finish with cilantro and a squeeze of lime.
Serve immediately, while shrimp is hot and crisp.
Tips for Coconut Shrimp Taco Success
- Pat shrimp very dry: This helps the breading adhere and crisp up, not steam or fall off.
- Don’t overcrowd the pan: Fry in small batches; crowding drops oil temperature and leads to soggy shrimp.
- Control your heat: Adjust the amount of jalapeño and lime juice in salsa for your perfect flavor balance.
- Double dip for extra crunch: If you want a thick, crunchy coating, dip shrimp in egg and panko-coconut a second time.
- Customize toppings: Tacos love variety. Try creamy avocado, crumbly cheese, or even pineapple for a twist.
- Choose the right tortillas: Corn adds floral notes and structure; flour wraps are soft and flexible. Warm well before filling.
Storage and Make-Ahead Strategy
Coconut shrimp tacos taste best fresh, but you can prep ahead or manage leftovers with a few tricks.
| Item | How to Store | Reheating Suggestions |
|---|---|---|
| Coconut Shrimp | Airtight, up to 2 days fridge; freeze up to one month (single layer first) | Oven at 350°F, 10 mins; skillet, medium, until crisp |
| Mango Salsa | Airtight, fridge, 1 day max | Serve cold; stir before serving |
| Lime Sauce | Airtight, fridge, 3 days | Stir before serving |
| Tortillas | Airtight or wrapped, fridge | Skillet or microwave |
| Fully Assembled Tacos | Not recommended – shell gets soggy | Make individual components ahead |
Do not freeze salsa or sauce; thawed mango becomes mushy.
Serving Ideas and Variations
These tacos stand on their own but play well with sides and swaps.
- Serve with black bean salad, cilantro rice, or simple grilled vegetables.
- Substitute shrimp with battered fish, or try tofu for a plant-based version.
- Adjust flavors with hot sauce, chipotle crema, or diced pineapple salsa for heat or extra sweetness.
- For a gluten-free option, use gluten-free panko and corn tortillas.
Bringing the Sunshine to Your Table
Coconut shrimp tacos with mango salsa turn any meal into a reason to celebrate. The recipe shines with contrast and color, but it’s straightforward enough for any cook to master. Bring crisp shrimp, juicy mango, chilled lime sauce, and all your favorite toppings together for a taco night with a bright, tropical twist—no vacation or fancy restaurant required.
Coconut Shrimp Tacos with Mango Salsa
Elevate your next taco night with coconut shrimp tacos. Enjoy crispy shrimp, vibrant mango salsa, and creamy lime sauce. Experience a taste of the tropics.
Ingredients
- 1 medium tomato, diced
- 1/2 teaspoon salt
- vegetable oil for frying
- juice of 1 lime
- optional toppings: sliced avocado, cotija cheese, pickled red onion, jalapeño slices, etc.
- 1/2 head lettuce or cabbage, shredded
- 1 ripe mango, peeled and diced
- 1/2 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 1 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1 1/2-2 pounds large shrimp, peeled, deveined, tails removed
- 1/2 teaspoon garlic powder
- 10-12 small tortillas, warmed
- 1/4 cup red onion, finely diced
- 1-2 teaspoons honey
- lime wedges and fresh cilantro, for serving
- 1/4 teaspoon salt
- juice of 1 lime
- 1/3 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 teaspoon salt, or to taste
- 1 jalapeño, seeded and minced
- 1 cup unsweetened shredded coconut
- 2 large eggs, beaten
- 1/2 teaspoon paprika
Instructions
- Make the mango salsa: In a medium bowl, combine the diced mango, red onion, tomato, and jalapeño. Squeeze the lime juice over the mixture and season with salt. Toss everything together and set aside to let the flavors meld.
- Make the sauce: In a small bowl, whisk the sour cream, mayonnaise, lime juice, honey, garlic powder, and salt until smooth. Taste and adjust as needed. Cover and chill until ready to use.
- Prep the shrimp: Clean and pat dry the shrimp. Set aside.
- Set up a breading station with three bowls: Mix the coconut and panko breadcrumbs in one bowl, stir the flour, garlic powder, paprika, salt, and pepper in the second bowl, and beat the egg and water in the third.
- Dredge the shrimp in the seasoned flour, tapping off any excess. Next dip in the egg wash, turning to coat, then let the excess drip off. Finally, coat in the breadcrumbs, pressing gently so it sticks. Repeat with all the shrimp, then set aside to rest for 5 minutes.
- Optional: While the shrimp rest, toss the shredded cabbage (if using) in about 1/4 cup of the lime sauce. Cover and chill until ready to use.
- Cook the shrimp: Warm 1 inch of vegetable oil in a skillet over medium-high heat. Fry the shrimp in batches (don’t overcrowd the pan) for 2-3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all the shrimp are cooked.
- Assemble: Warm the tortillas in a dry skillet or in the microwave for 20-30 seconds. Add a layer of shredded cabbage or lettuce, top with 2-3 coconut shrimp, and a generous spoonful of mango salsa. Drizzle with the creamy lime sauce.
- Garnish with fresh cilantro and a squeeze of fresh lime juice. Serve the tacos immediately and enjoy.