Coconut Shrimp Tacos with Mango Salsa – Crispy, Tropical Flavor

If you love vibrant flavors that transport you straight to a sunny beach, then you are in for a treat with these Coconut Shrimp Tacos with Mango Salsa. This dish perfectly balances crispy, golden coconut-coated shrimp with a fresh, zesty mango salsa to create a taco experience that is both exciting and comforting. The combination of crunchy textures and tropical sweetness wrapped in soft tortillas will quickly become one of your favorite go-to meals for any occasion.

Coconut Shrimp Tacos with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a handful of simple, fresh ingredients that each play a crucial role in building layers of flavor, texture, and color. From the crispy coconut coating on the shrimp to the bright mango salsa, every component comes together effortlessly to impress your taste buds.

Large shrimp (1 lb): Peeled and deveined, perfect for quick cooking and easy eating.
All-purpose flour (½ cup): Provides a base for the crispy coating to stick to the shrimp.
Eggs (2 large, beaten): Acts as the adhesive between flour and the coconut-panko crust.
Shredded coconut (1 cup): Gives that signature sweet crunch and tropical aroma to the shrimp.
Panko breadcrumbs (½ cup): Adds extra crunch and lightness to the coating.
Garlic powder (½ teaspoon): Adds a subtle savory depth to the crust.
Paprika (½ teaspoon): Brings color and a mild smoky note.
Salt and black pepper: Essential for seasoning perfectly balanced flavors.
Oil for frying: Vegetable or coconut oil works best for crispiness and flavor.
Ripe mango (1): The star ingredient of the salsa, bursting with juicy sweetness.
Red onion (¼, finely chopped): Adds crunch and a sharp bite to the salsa.
Red bell pepper (½, diced): Brings vibrant color and a gentle sweetness.
Jalapeño (1 small, minced, optional): Adds a kick of heat for those who like it spicy.
Fresh cilantro (2 tablespoons, chopped): Infuses the salsa with herbal freshness.
Lime juice (1 tablespoon plus more for sauce): Adds zesty brightness to both salsa and cream sauce.
Salt to taste: Enhances all the fresh flavors.
Small tortillas (8, corn or flour): The perfect soft wrap for the shrimp and salsa.
Shredded cabbage or lettuce (1 cup): Provides a crunchy, fresh bed for the filling.
Sour cream or Greek yogurt (½ cup): Blends with lime juice to create a cool, creamy sauce.
Optional toppings: Fresh avocado slices or hot sauce for extra indulgence.

How to Make Coconut Shrimp Tacos with Mango Salsa

Step 1: Make the Mango Salsa

Start by combining diced ripe mango, finely chopped red onion, diced red bell pepper, minced jalapeño if you like heat, chopped fresh cilantro, a splash of lime juice, and a pinch of salt in a bowl. Mixing these ingredients early allows the flavors to meld together beautifully in the fridge while you prepare the shrimp. This salsa brings a juicy, tangy element that really lifts the entire taco.

Step 2: Prepare the Shrimp

Get three separate bowls ready: one with all-purpose flour, one with beaten eggs, and one with that irresistible coconut and panko breadcrumb mixture seasoned with garlic powder, paprika, salt, and pepper. Coat each shrimp first in flour, then dip into the eggs, and finally coat them thoroughly with the coconut-panko blend. This triple coating is the secret to achieving that perfect, crunchy texture you crave in Coconut Shrimp Tacos with Mango Salsa.

Step 3: Cook the Shrimp

You can choose your preferred cooking method here. For classic crispiness, heat oil in a skillet over medium heat and fry the shrimp for 2–3 minutes on each side until they turn golden brown. If you want a lighter option, bake the shrimp on a parchment-lined tray at 425°F for about 10–12 minutes, flipping halfway. Alternatively, the air fryer method cooks them quickly at 400°F for 8–10 minutes and still delivers fantastic crunch without the extra oil.

Step 4: Prepare the Lime Cream Sauce

While the shrimp cooks, mix the sour cream or Greek yogurt with fresh lime juice and a pinch of salt. This creamy sauce adds a refreshing, tangy contrast to the crunchy shrimp and sweet mango salsa and helps marry all the flavors in each bite.

Step 5: Assemble the Tacos

Warm your tortillas just before serving—either in a skillet or microwave to make them flexible and ready to hold the fillings. Start with a bed of shredded cabbage or lettuce for crunch and freshness, then layer the crispy coconut shrimp on top. Add a generous spoonful of mango salsa and finish with a drizzle of your lime cream sauce. Top off with extras like avocado slices or hot sauce for your personal flair.

Step 6: Serve and Enjoy

Serve your Coconut Shrimp Tacos with Mango Salsa immediately with lime wedges on the side for squeezing over. These tacos are best enjoyed fresh, with the crispy shrimp and vibrant salsa flavors shining bright in every delightful bite.

How to Serve Coconut Shrimp Tacos with Mango Salsa

Garnishes

Nothing brightens up these tacos more than fresh garnishes. Consider sprinkling extra chopped cilantro for herbaceous notes or laying down sliced creamy avocado to balance the tangy and spicy elements. A drizzle of hot sauce can add a welcome kick, or a small handful of finely chopped radishes adds a peppery crunch.

Side Dishes

Serve these tacos alongside something light and refreshing to complement the meal. A crisp green salad, some black beans, or Mexican street corn (elote) would be fantastic choices. If you want to keep the tropical vibe, a small bowl of coconut rice or a mango and avocado salad pairs beautifully.

Creative Ways to Present

For a fun presentation, arrange the tacos on a colorful platter lined with banana leaves or serve them deconstructed – with shrimp, salsa, and sauces in small bowls allowing everyone to build their own tacos. Another idea is to swap traditional tortillas for crispy taco shells or even lettuce wraps for a low-carb version.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Coconut Shrimp Tacos with Mango Salsa, store the shrimp and mango salsa separately in airtight containers in the refrigerator. This keeps the shrimp crispy and the salsa fresh without sogginess. Tortillas are best stored wrapped in foil or in a sealed bag at room temperature or refrigerated.

Freezing

You can freeze the cooked coconut shrimp before assembling the tacos. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. The mango salsa and lime cream sauce, however, are better fresh and should not be frozen as their textures degrade.

Reheating

To reheat leftover shrimp, bake in the oven or air fryer just until warmed through to preserve that satisfying crunch. Avoid microwaving shrimp directly as it will soften the coating. Warm tortillas in a pan or microwave, and assemble tacos right before eating so everything stays fresh and tasty.

FAQs

Can I make Coconut Shrimp Tacos with Mango Salsa gluten-free?

Absolutely! Use gluten-free flour and certified gluten-free panko or substitute with crushed gluten-free cereal or nuts. Just ensure your tortillas are gluten-free as well, and the rest of the ingredients are naturally gluten-free.

What can I use instead of shredded coconut?

Shredded coconut is key to the signature crunch and flavor, but if you’re out, you can try finely crushed cornflakes or extra panko breadcrumbs mixed with a little coconut extract for flavor. The texture won’t be exactly the same but still delicious.

Is it necessary to fry the shrimp, or can I bake them?

Frying gives the crispiest finish, but baking or air frying are wonderful alternatives that reduce oil usage. Just keep an eye on them to avoid drying out, and remember to flip halfway through cooking for even browning.

Can I prepare the mango salsa in advance?

Yes, the mango salsa actually benefits from sitting for a few hours in the fridge as this helps the flavors meld beautifully. Just be sure to give it a fresh stir before serving.

What kind of shrimp is best for this recipe?

Large shrimp that are peeled and deveined are ideal because they cook quickly and remain juicy. You want shrimp that are firm but tender, so avoid frozen shrimp with a mushy texture for the best Coconut Shrimp Tacos with Mango Salsa experience.

Final Thoughts

This Coconut Shrimp Tacos with Mango Salsa recipe is the kind of dish that brings joy with every bite — the crunchy coconut shrimp, the bright and tangy salsa, and the creamy lime sauce all wrapped in a warm tortilla. Whether you’re serving it for a casual weeknight dinner or impressing guests at a weekend gathering, it’s sure to become a beloved favorite in your recipe collection. Give it a try and enjoy a bite of tropical paradise any day of the week!