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Coconut Crusted Shrimp Tacos with Pineapple salsa

Coconut Crusted Shrimp Tacos with Pineapple Salsa

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Caribbean, Tex-Mex
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Pineapple Salsa

  1. 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

  1. Grab three shallow bowls:
  2. In the first, place the flour seasoned with half the salt and pepper.
  3. In the second, beat the eggs.
  4. In the third, combine shredded coconut, panko breadcrumbs, garlic powder, paprika, cayenne, and the rest of the salt and pepper.

Coat the Shrimp

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.
  2. These shrimp tacos easy to make and incredibly vibrant in flavor, hitting that sweet spot between tropical indulgence and zesty seafood flair.