Coconut Shrimp Tacos with Mango Salsa Recipe

If you are craving an exciting twist on classic tacos, these Coconut Shrimp Tacos with Mango Salsa are exactly what your taste buds have been waiting for. This dish perfectly balances the crunchy, sweet, and savory flavors of crispy coconut-coated shrimp paired with a vibrant and refreshing mango salsa. Every bite bursts with tropical flair, making it feel like a mini-vacation for your palate. Whether you’re looking for a fun weeknight dinner or a crowd-pleasing party appetizer, these tacos deliver classy deliciousness without the fuss.

this Recipe

Ingredients You’ll Need

Though this recipe uses a straightforward list of ingredients, each one plays a vital role in building layers of texture, color, and flavor. From crispy coconut and panko for crunch to the juicy sweetness of mango and lively lime juice, these components come together effortlessly to create an unforgettable dish.

• Large shrimp (1 lb, peeled and deveined): The star protein, juicy and perfect for quick frying.
• Shredded coconut (1/2 cup): Adds tropical sweetness and a crispy, toasty finish.
• Panko breadcrumbs (1/2 cup): Ensures a light, crunchy coating that isn’t heavy.
• Eggs (2, beaten): Act as the perfect sticky binder for the coconut-panko crust.
• All-purpose flour (1/2 cup): Creates a dusting layer for optimal coating adhesion.
• Salt and pepper (to taste): Essential seasoning to enhance all other flavors.
• Vegetable oil (for frying): Neutral oil ideal for crisp, even cooking.
• Ripe mango (1, diced): Brings juicy sweetness and vibrant color to the salsa.
• Red bell pepper (1/2, diced): Adds a fresh crunch and bright contrast.
• Red onion (1/4, finely chopped): Provides a mild bite and depth to the salsa.
• Jalapeño (1 small, seeded and minced, optional): For those who love a little heat and complexity.
• Fresh cilantro (2 tablespoons, chopped): Adds herbal brightness and freshness.
• Lime juice (fresh, from 1 lime): Offers a tangy lift that ties the salsa and shrimp together.
• Salt (to taste): Balances and rounds out the salsa flavors.
• Small corn or flour tortillas: The perfect sturdy yet soft base to hold all the goodness.
• Shredded cabbage or lettuce: Adds crunch and freshness for contrast.
• Lime wedges: Served on the side for that extra zesty punch.

How to Make Coconut Shrimp Tacos with Mango Salsa

Step 1: Prepare the Mango Salsa

Start by mixing your diced mango, red bell pepper, finely chopped red onion, and minced jalapeño (if using) in a bowl. Add chopped cilantro and fresh lime juice. Season it with salt to taste, and give it a gentle toss to blend all those gorgeous tropical flavors. Set the salsa aside to let the flavors meld while you work on the shrimp. This salsa is the bright, fresh contrast that makes the Coconut Shrimp Tacos with Mango Salsa so irresistibly vibrant.

Step 2: Set Up Your Dredging Station

To get that crispy, golden crust, you’ll need to coat the shrimp properly. Arrange three shallow bowls side by side: one with flour, the second with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs. This setup will ensure the shrimp get a perfect, crunchy coating every time you dip and dredge.

Step 3: Coat the Shrimp

Season the shrimp with salt and pepper first. Then dredge each shrimp through the flour, making sure it’s lightly coated. Next, dip it into the beaten eggs to help the coating stick, followed by carefully pressing it into your coconut-panko mixture. Each shrimp should be well covered with this heavenly crust that will fry up crisp and golden.

Step 4: Fry the Shrimp Until Golden

Heat vegetable oil in a skillet over medium heat until shimmering hot but not smoking. Fry the shrimp in batches for about 2 to 3 minutes on each side, or until they’re perfectly golden brown and cooked through. Don’t overcrowd the pan, as you want that crispy crust to develop without steaming. Drain the fried shrimp on paper towels to remove excess oil—this step keeps them delightfully crispy and light.

Step 5: Assemble the Coconut Shrimp Tacos with Mango Salsa

Warm your corn or flour tortillas so they’re soft and pliable. Lay a few crispy shrimp on each tortilla, then top with shredded cabbage or lettuce for crunch and freshness. Generously spoon the mango salsa on top, letting that burst of sweet and tangy flavor soak into every bite. Serve with lime wedges on the side for squeezing over and adding that perfect tangy punch.

How to Serve Coconut Shrimp Tacos with Mango Salsa

Garnishes

To elevate your Coconut Shrimp Tacos with Mango Salsa even more, consider adding a sprinkle of chopped fresh cilantro or a drizzle of creamy avocado sauce. Thin slices of radish or a few rings of pickled red onion add unexpected crunch and zing. These little extras bring even more color and texture to each bite.

Side Dishes

This dish pairs wonderfully with light, fresh sides. Think cilantro-lime rice, black bean salad, or even grilled corn on the cob with a little chili-lime butter. These sides complement the tropical sweetness and crunchy shrimp without competing for attention. A simple green salad with a zesty vinaigrette also brightens the meal nicely.

Creative Ways to Present

For a fun party presentation, serve the shrimp and mango salsa buffet-style with warm tortillas on the side so everyone can build their own tacos. You can also serve these in mini lettuce cups for a low-carb option. Wrapping them up in parchment paper cones makes them perfect finger food for casual gatherings or game day.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long), store the cooked shrimp and mango salsa separately in airtight containers in the refrigerator. The shrimp will keep well for up to 2 days, and the salsa actually tastes great even after it rests overnight.

Freezing

While the fried shrimp are best fresh, you can freeze uncooked, breaded shrimp on a baking sheet in a single layer and then transfer them to a freezer bag for up to 1 month. When ready, fry them straight from frozen for a convenient shortcut.

Reheating

To maintain that irresistible crispiness, reheat the shrimp in a hot oven or air fryer at 375°F (190°C) for about 5-7 minutes instead of microwaving. The mango salsa is best served chilled or at room temperature, so add it fresh when assembling your tacos.

FAQs

Can I use frozen shrimp for Coconut Shrimp Tacos with Mango Salsa?

Absolutely! Just make sure to fully thaw and pat the shrimp dry before breading and frying to ensure the coating sticks and the shrimp fry up crispy.

Is there a gluten-free version of this recipe?

Yes. You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs or crushed gluten-free cereal to keep that crunchy texture.

How spicy is the mango salsa?

The spiciness depends on whether you include the jalapeño. You can easily omit it for a mild salsa or add more if you like a kick of heat. The mango sweetness helps balance any spiciness perfectly.

Can I bake the shrimp instead of frying?

Yes, baking is an option if you want a lighter version. Bake the breaded shrimp at 425°F (220°C) on a greased or parchment-lined baking sheet for about 12-15 minutes, flipping once halfway through.

What other toppings can I add to these tacos?

Feel free to get creative with toppings like sliced avocado, a drizzle of spicy mayo, pickled onions, or even a sprinkle of cotija cheese. These additions personalize your Coconut Shrimp Tacos with Mango Salsa beautifully.

Final Thoughts

There’s something truly magical about the marriage of crunchy coconut shrimp with the bright, juicy mango salsa that just makes every meal feel special. I can’t recommend enough that you give these Coconut Shrimp Tacos with Mango Salsa a try. They’re fun, fresh, and packed with flavor that will have you reaching for seconds (and maybe thirds!). Perfect for sharing with friends or savoring on your own, these tacos are destined to become a new favorite in your recipe rotation.