Embark on a culinary journey to the tropics with these Coconut Shrimp Tacos, where crispy coconut-crusted shrimp meet a vibrant, sweet, and spicy mango salsa, promising an unforgettable taco night experience!
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Are you ready to transform your regular taco Tuesday into an extraordinary fiesta? If you’re seeking a burst of exotic flavor and a dish that truly stands out, look no further than these incredible Coconut Shrimp Tacos with fresh Mango Salsa. Forget the winter blues and dreary days; this recipe is your ticket to a sunny escape, right in your own kitchen.
While you’re here, why not explore more exciting taco variations? Discover the savory depth of Black Bean Tacos, the rich flavor of Brisket Tacos, the zesty delight of Shrimp Tacos with Chipotle Lime Crema, or the classic appeal of Fried Fish Tacos. Each offers a unique twist, but today, we’re diving headfirst into a tropical paradise!
Escape to the Tropics with Every Bite
For many, late winter is a challenging time of year. The initial beauty of snow has faded, replaced by muddy patches and an undeniable chill in the air. The promise of spring feels tantalizingly close, yet distant. It’s during these moments that our minds often wander to sunnier locales – sandy beaches, warm breezes, and the vibrant flavors of the tropics.
While a spontaneous trip to Aruba might not be on the immediate horizon, bringing the essence of a tropical getaway to your dinner table is entirely achievable. This Coconut Shrimp Taco Recipe with Mango Salsa is more than just a meal; it’s a sensory escape, designed to brighten even the gloomiest of days and transport your taste buds to a sun-drenched paradise.
The Inspiration Behind These Irresistible Tacos
Sometimes, the best recipe ideas strike when you least expect them. For this particular culinary creation, the spark came from a simple billboard advertising shrimp tacos with mango salsa. That fleeting image was enough to plant a seed, a mental note to recreate those enticing flavors at home. It sat in my recipe ideas for a while, waiting for the perfect moment. And what better moment than a bleak winter day, when a little culinary sunshine is desperately needed?
This recipe is a celebration of contrasting yet complementary flavors: the sweet, the salty, and the spicy. The star of the show, the coconut shrimp, delivers an incredible crunch thanks to a perfect panko and shredded coconut coating. I opted for sweetened shredded coconut to add a subtle layer of sweetness, enhancing the tropical profile. However, if unsweetened coconut is what you have on hand, it works beautifully too, letting the natural sweetness of the mango shine even more.
The mango salsa is where the magic truly happens, balancing the richness of the shrimp with its bright, fresh notes. Ripe mangoes provide a juicy sweetness, perfectly cut by the tangy lime juice and the exciting kick of finely diced jalapeño. This combination creates a symphony of flavors that will have you reaching for just one more taco. While I haven’t tried the takeout tacos that initially inspired this dish, I’m confident these homemade Coconut Shrimp Tacos are every bit as delicious, if not superior, offering a fresh, vibrant taste that simply can’t be beaten.
Tips for Crafting the Perfect Coconut Shrimp Tacos
Choosing and Preparing Your Shrimp
The foundation of great coconut shrimp tacos starts with fresh, high-quality shrimp. Opt for large shrimp (around 21-25 count per pound) for a substantial bite. Whether fresh or frozen, ensure they are peeled and deveined. If using frozen, thaw them properly in the refrigerator overnight or under cold running water. Removing the tails is crucial for an easier, more enjoyable eating experience in a taco.
Mastering the Coconut Coating
Achieving that coveted crispy coating is simpler than you think. The key lies in a three-step dredging process: first, a light dusting of cornstarch to create a base; second, a dip in beaten egg to help the coating adhere; and finally, a generous roll in the panko and coconut mixture. Panko breadcrumbs are essential here, as they provide a much crispier texture than regular breadcrumbs. Don’t press the coating too hard; a gentle, even layer is all you need.
Frying for Optimal Crispness
Proper frying technique is vital for golden, crispy coconut shrimp. Maintain your oil temperature around 350°F (175°C). Using a heavy-bottomed pot or cast iron skillet helps in retaining a consistent temperature. Fry the shrimp in small batches to avoid overcrowding the pan, which can drop the oil temperature and lead to soggy shrimp. Each side typically needs only about 2 minutes to cook through and turn perfectly golden brown. Once cooked, immediately transfer them to a paper towel-lined plate to drain any excess oil, ensuring maximum crispness.
Whipping Up the Zesty Mango Salsa
The mango salsa can be made ahead of time, allowing the flavors to meld beautifully. Select a ripe, but firm, mango for easy dicing. The balance of sweetness from the mango, tang from the lime, and heat from the jalapeño is what makes this salsa truly special. For varying spice levels, adjust the amount of jalapeño, and remember to remove the seeds and membranes for less heat. A pinch of salt at the end can elevate all the flavors.
Assembling Your Tropical Tacos
Warm your tortillas just before serving. This makes them pliable and enhances their flavor. You can warm them in a dry skillet, microwave, or wrapped in foil in the oven. Layering is key for the best experience: start with a bed of crunchy shredded purple cabbage, add your crispy coconut shrimp, a generous dollop of fresh mango salsa, and creamy sliced avocado. A final squeeze of fresh lime juice over the top brightens everything and adds a final flourish.
More Tropical-Inspired Recipes to Love
If you’ve fallen in love with the vibrant flavors of these coconut shrimp tacos, you’ll adore these other tropical-inspired recipes. They’re perfect for expanding your culinary horizons and keeping that sunny vibe alive:
- Citrus Fish Tacos
- Tropical Fruit Salad
- Tropical Guacamole
- Tropical Chicken Lettuce Wraps
- Grilled Lemon Shrimp
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Coconut Shrimp Taco Recipe with Mango Salsa
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Ingredients
Coconut Shrimp
- 1 cup panko breadcrumbs
- 3/4 cup sweetened, shredded coconut
- 2 teaspoons lime zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1/3 cup cornstarch
- oil for frying
- 24 large shrimp peeled, deveined and tails removed
Mango Salsa
- 1 mango diced
- 1/4 cup diced red bell pepper
- 2 tablespoons finely diced red onion
- 2 tablespoons cilantro chopped
- 1/2 – 1 jalapeño pepper finely diced
- juice of 1 lime
For the tacos
- 8 soft taco size flour tortillas
- shredded purple cabbage
- sliced avocados
- cilantro
- fresh lime juice
Instructions
- Combine the panko, coconut, lime zest, salt and pepper in a shallow bowl or plate. In another bowl, beat the eggs. Place the cornstarch in a third bowl.
- Heat about 1 inch of oil in a heavy pot or cast iron skillet to about 350ºF.
- Working with a few shrimp at a time, dip them into the cornstarch first, shaking off any excess. Transfer to the eggs, then into the panko mixture, coating the shrimp completely. Place in the oil and cook until browned and crispy, about 2 minutes per side. Remove to a paper towel lined plate and repeat until all of the shrimp are cooked.
- To make the salsa, combine the mango, red bell pepper, onion, cilantro and jalapeño in a small bowl. Squeeze the lime juice over the top and stir to combine. If needed, season to taste with salt.
- To assemble, place 3 shrimp on each tortilla. Top with a couple slices of avocado, cabbage, cilantro, and some of the mango salsa. Squeeze fresh lime over the top, if desired.