If there’s one dish that screams summer wrapped in a warm tortilla, it’s these Coconut Crusted Shrimp Tacos with Pineapple Salsa. This vibrant and zesty take on seafood tacos brings together the crunch of coconut-fried shrimp with the juicy sweetness of fresh pineapple salsa. Think spicy shrimp tacos with lime zest, a crunchy tropical bite, and a burst of citrusy-sweet freshness in every mouthful. Whether you're a fan of classic shrimp tacos or you're exploring new variations on fish and shrimp tacos recipes, this dish offers a colorful and satisfying option for taco night, backyard BBQs, or anytime you want to taste sunshine on a plate.
Coconut Crusted Shrimp Tacos with Pineapple Salsa
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Caribbean, Tex-Mex
Mixing bowls You'll need a few for the dredging stations, salsa, and crema. If you don’t have many, clean between uses.
Frying pan or skillet A heavy-bottomed skillet (like cast iron) works best for evenly frying the shrimp.
Tongs or slotted spoon Essential for handling the shrimp while frying.
Paper towels and plate For draining the fried shrimp after cooking.
Cutting board and sharp knife For prepping all the salsa ingredients finely.
Microplane or zester Handy for zesting the lime into the crema. A fine grater will do in a pinch.
Blender or whisk For making the crema. A simple whisk does the trick, but a small blender gives a smoother texture.
For the Coconut Crusted Shrimp
- 1 lb large shrimp peeled and deveined (tail off, raw)
- ½ cup all-purpose flour
- 2 large eggs
- ¾ cup unsweetened shredded coconut
- ¾ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper adjust for heat
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
For the Pineapple Salsa
- 1 cup fresh pineapple finely diced
- ¼ cup red onion finely chopped
- ½ jalapeño seeded and minced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste
For the Cilantro-Lime Crema
- ½ cup sour cream or Greek yogurt
- Juice and zest of 1 lime
- 1 small garlic clove minced
- 2 tbsp fresh cilantro chopped
- Salt to taste
To Assemble
- 8 small flour or corn tortillas
- 1 cup shredded red cabbage
- Lime wedges for serving
- Extra cilantro for garnish
Prepare the Pineapple Salsa
In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Mix gently and season with salt. Let the salsa chill while the rest of the dish comes together—it’ll allow the flavors to meld beautifully.
Set Up the Dredging Station
Grab three shallow bowls:
In the first, place the flour seasoned with half the salt and pepper.
In the second, beat the eggs.
In the third, combine shredded coconut, panko breadcrumbs, garlic powder, paprika, cayenne, and the rest of the salt and pepper.
Coat the Shrimp
Dip each shrimp first in the flour, then the egg, and finally into the coconut-panko mixture. Press firmly to ensure the coating sticks well. Place breaded shrimp on a baking sheet or plate until ready to fry.
Fry the Shrimp
Heat about ½ inch of oil in a skillet over medium-high heat. Once hot (about 350°F), fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Don’t overcrowd the pan. Transfer cooked shrimp to a paper towel-lined plate to drain.
These crispy shrimp tacos bring serious texture and flavor, making them a strong contender for the best shrimp tacos recipe you've tried.
Make the Cilantro-Lime Crema
While the shrimp cool slightly, whisk together the sour cream, lime juice and zest, garlic, chopped cilantro, and a pinch of salt. This creamy drizzle gives your tacos a tangy, herby finish and balances the sweetness of the pineapple salsa.
Warm the Tortillas
Heat tortillas over an open flame or in a dry skillet for about 15–30 seconds per side until they’re warm and slightly charred. Wrap them in a clean kitchen towel to keep warm until serving.
Assemble the Tacos
Layer each tortilla with a handful of shredded red cabbage, 3–4 pieces of crispy coconut shrimp, a spoonful of pineapple salsa, a generous drizzle of cilantro-lime crema, and a sprinkle of extra cilantro. Serve with lime wedges on the side.
These shrimp tacos easy to make and incredibly vibrant in flavor, hitting that sweet spot between tropical indulgence and zesty seafood flair.
Pairings
Coconut Crusted Shrimp Tacos pair beautifully with light, refreshing sides and drinks that complement their tropical flair. Here are some winning ideas:
- Drink Pairing: A classic margarita (try pineapple or coconut for a twist), mojito, or even a crisp lager like Pacifico or Modelo.
- Side Pairings
- Mexican Street Corn (Elote): Creamy, spicy, and charred—it’s a natural fit for these shrimp street tacos.
- Cilantro Lime Rice: The bright flavor mirrors the crema and complements the fried shrimp tacos’ crunch.
- Black Bean Salad or Mango Avocado Salad: Both offer refreshing balance and a touch of earthy sweetness.
- Tortilla Chips with Guacamole or Salsa Verde: A crunchy starter or accompaniment that never fails.
Looking for something lighter? Pair these tacos with a simple cucumber and jicama slaw tossed in lime juice and chili powder for a refreshing, crunchy contrast.
FAQs
1. What kind of shrimp should I use?
Large raw shrimp (16–20 count per pound) work best for this recipe. They’re meaty enough to hold up to frying and give you that satisfying bite in your tacos. Make sure they're peeled and deveined, with tails removed for easier eating.
2. Can I bake or air-fry the shrimp instead of frying?
Absolutely. For healthy shrimp tacos, you can bake the shrimp at 425°F for 10–12 minutes or air-fry them at 400°F for 8–10 minutes. Lightly spray with oil to help crisp them up. While they won't be quite as golden, they’ll still be crispy and delicious.
3. Are there other good toppings for these tacos?
Yes! Avocado slices, pickled red onions, or thinly sliced radishes add extra flavor and texture. If you're leaning toward cajun shrimp tacos, try a smoky hot sauce drizzle instead of the crema.
4. Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before breading. Excess moisture can cause the coating to slip off or the oil to splatter during frying.
5. What tortillas are best for shrimp tacos?
Corn tortillas are traditional for mexican shrimp tacos and add a lovely earthy flavor. Flour tortillas are a bit more flexible and may hold together better if you're loading up the fillings. Either works great for shrimp taco recipes, so go with your preference.
