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Coconut Shrimp Tacos

Coconut Shrimp Tacos

Coconut flour is used in the breading for these crispy coconut shrimp which are then fried in coconut oil for maximum coconut flavour.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 389 kcal
Author Colleen

Ingredients

Coconut Shrimp

  • 2 tbsp coconut oil
  • 1 cup coconut flour
  • 3 eggs beaten
  • 1 cup panko crumbs
  • 1/4 tsp red chili flakes
  • zest of one lime
  • 1 lb fresh shrimp shelled, deveined and tails removed (or frozen and defrosted)

Sriracha Mayo

  • 4 tbsp mayonnaise
  • 2 tbsp sriracha hot sauce or more to taste
  • 1 tsp lime juice

Tacos

  • 8 flour tortillas warmed on a grill or in the oven wrapped in foil
  • 1 avocado sliced
  • 1 lime sliced
  • 1/4 cup pickled jalapeno peppers
  • 1/4 cup green salsa (or any salsa)
  • Chopped fresh cilantro optional
US Customary - Metric

Instructions

  1. Prep all of your taco toppings; avocado, tomato, cilantro, limes, and whatever else you want to add, so that they are ready when the shrimp are ready.
  2. Mix mayo, sriracha and lime juice and put in fridge
  3. Set up your breading station; put coconut flour in a large bowl, beat eggs in another large bowl, and put panko crumbs along with chile flakes and lime zest into another large bowl and combine. 
  4. Heat a large skillet over medium heat with the coconut oil.
  5. Pat shrimp as dry as possible with paper towel or a clean kitchen towel.
  6.  Put shrimp into the coconut flour and toss until coated. Transfer shrimp to the egg, and toss again until well coated. Transfer to the panko mixture and toss and press until coated again. (These shrimps will have three coats).
  7. With tongs, transfer coated shrimp to your heated coconut oil in batches, enough to cover the pan with breathing room between the shrimp. 

  8. Cook shrimp for 2-3 minutes before turning and cook for another 2 minutes. Keep a close eye on , and monitor your heat level; if you see overly browned bits of panko, try turning down the heat for the next batch, or removing the pan from the heat for a minute, adding more oil if needed. Shrimp should be a crunchy golden brown. 

  9. Transfer cooked shrimp to a paper towel lined plate, and continue with the next batch until all shrimp are crisp and golden.

  10. While shrimps are cooking, warm tortillas over a grill or in the oven.
  11. Assemble tacos. On warmed tortillas spread with sriracha mayo, then top with all your fixings and enjoy. Happy Taco Tuesday!

Nutrition Facts
Coconut Shrimp Tacos
Amount Per Serving (1 taco)
Calories 389 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Cholesterol 207mg69%
Sodium 65mg3%
Potassium 298mg9%
Carbohydrates 33g11%
Fiber 8g32%
Sugar 4g4%
Protein 19g38%
Vitamin A 370IU7%
Vitamin C 11.2mg14%
Calcium 145mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.