Some meals take you on vacation. This is one of those meals. One bite of these Coconut Shrimp Tacos with Mango Salsa and it’s like you’re transported to a tropical island. Coconut Shrimp are typically a heavy dish, but I live by the notion that you can make anything healthier. Instead of deep frying, I used a little coconut oil and did a shallow fry in a cast iron skillet. Corn tortillas are a lighter choice than flour tortillas, and fresh salsa and slaw round out this healthier take.
You’ll notice the sheet pan with the rack over it. In my opinion this is the only way to ensure that all sides of your shrimp stay crispy crunchy. This is such a small investment, but also a wise one! You’ll use it a lot. I promise!
Although the breading of the shrimp is a bit tedious, the rest of this meal comes together quite easily. I made my mango salsa, but I know our grocery store usually has it in the produce section freshly made. The slaw is simply ready shredded bag of slaw tossed with a little lime juice and Asian Sesame oil. The best part is that the shrimp cook quickly. So although putting the coconut coating on requires some time, you’ll be finished super fast once you begin to cook them.
Are these not gorgeous? There is something about eating a meal this colorful, that makes me feel amazing. This would be a great meal to entertain friends with. Just set everything out and let everyone build their tacos.
If you make these Coconut Shrimp Tacos with Mango Salsa, please make sure to tag me on Instagram @freshfitkitchen. I love to see what you’re up to in the kitchen!
Here’s a link to the recommended baking sheet with wire rack. You can purchase it from Amazon:
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Coconut Shrimp Tacos with Mango Salsa
- 12 large Shrimp, peeled and deveined
- 1/3 cup Coconut Flakes, unsweetened
- 1/2 cup Panko Bread Crumbs
- 1 large Egg, beaten with water
- 1/2 cup Flour
- 2 cups Cabbage Slaw Mix
- 1 tsp. Sesame oil
- 2 tbsp. Lime Juice, divided
- 1 Mango, diced
- 1/4 cup Onion, diced
- 1/2 Jalapeno, chopped and seeded
- salt, to taste
- 1/4 cup Avocado
- Set up a dredging station with three bowls. The first will have the flour, then the egg, then the panko and coconut flakes mixed together. Dredge the shrimp in the flour, then egg, then panko mixture.
- Heat the 1/4 of avocado oil in a heavy skillet. I used cast iron. Heat it until it's shimmering.
- Fry the shrimp in a single layer. You will have to work in batches depending on the size of your skillet. These go quickly, so watch them.
- Place the shrimp on a baking sheet lined with a wire rack and keep them warm while you prepare the salsa and warm your tortillas.
- Pour the slaw into a bowl and toss with the sesame oil and 1 tablespoon of lime juice.
- Dice the mango, onion, and jalapeno. Add it to a bowl with the other tablespoon of lime juice and salt to taste.
- Warm the tortillas either in a cast iron skillet or in the microwave according to package directions.
You can still enjoy this recipe even if you eat a gluten free diet. Look for gluten free bread crumbs to use instead of the Panko. They are sold at most major grocery stores. If you don't see unsweetened coconut flakes on the regular baking aisle look in the organic section of your grocery store. I used Bob's Red Mill Brand for this recipe.