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Crispy Coconut Shrimp Tacos with Spicy Lime Sauce

Crispy Coconut Shrimp Tacos with Spicy Lime Sauce Bliss

Experience tropical flavors with Crispy Coconut Shrimp Tacos and Spicy Lime Sauce for a delightful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp substitute with chicken if desired
  • 1 cup Panko Breadcrumbs increase for extra crispiness
  • 1 cup Shredded Coconut use unsweetened for balanced flavor
  • 1/2 cup Flour any all-purpose flour will do
  • 1 large Egg or use a flax egg for vegan option
For the Spicy Lime Sauce
  • 1/2 cup Mayonnaise or Greek Yogurt, substitute with dairy-free yogurt for vegan option
  • 1/4 cup Lime Juice fresh lime is best for optimal flavor
  • 1 tablespoon Honey use agave syrup for vegan version
  • 1 teaspoon Hot Sauce adjust to spice tolerance
  • 1/2 teaspoon Chili Powder
  • 1 clove Garlic minced
For Assembling Tacos
  • 8 small Tortillas corn or flour
  • 2 cups Shredded Cabbage
  • 1 cup Shredded Carrots
  • 1/4 cup Fresh Cilantro for garnish
  • 2 lime Wedges for serving

Equipment

  • skillet
  • Medium bowl
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine mayonnaise, lime juice, honey, hot sauce, chili powder, garlic, and a pinch of salt. Whisk together until creamy and well blended. Set aside.
  2. Set up three bowls: one with flour, one with beaten egg, and one with a mixture of panko breadcrumbs and shredded coconut. Coat each shrimp first in flour, then dip in egg, and finally press into the coconut-panko mixture.
  3. Heat oil in a skillet over medium heat until it reaches about 350°F. Fry the breaded shrimp in batches for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
  4. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly toasted.
  5. To assemble, lay a tortilla on a plate, add a layer of shredded cabbage and carrots, place 3-4 shrimp on top, drizzle with spicy lime sauce, and finish with avocado slices, cilantro, and lime wedges.
  6. Serve immediately while shrimp are warm and crispy, paired with extra lime wedges for those wanting a zesty kick.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers separately in the fridge to maintain freshness. For reheating, preheat oven to 350°F and heat shrimp for 5-7 minutes for best results.

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