Imagine the sun-drenched shores of Maui, the gentle ocean breeze, and the irresistible aroma of a truly exceptional meal. Now, picture that experience brought directly to your plate with these Tropical Coconut Shrimp Tacos. They are, without exaggeration, the best coconut shrimp tacos you will ever taste, perfectly blending crispy, sweet, and spicy notes into a symphony of flavors. Get ready to embark on a culinary journey to paradise from the comfort of your kitchen.
Escape to the Tropics with Every Bite
My love affair with Hawaii began years ago, and it deepens with every visit. Having been fortunate enough to experience its magic twice – once for my honeymoon and again last August with my sister and brother-in-law – I can confidently say it’s my ultimate vacation destination. There’s something truly unparalleled about the Hawaiian islands. Give me a pristine beach, an captivating book, and a refreshing cocktail, and I’m in pure bliss. This dream-like state is exactly what these Tropical Coconut Shrimp Tacos evoke, transporting you instantly to those serene, vibrant shores.
During our honeymoon, my husband and I stumbled upon Coconut’s Fish Cafe in Maui, a place renowned for serving the island’s most incredible fish tacos. Their secret? A brilliant combination of perfectly cooked fish served over a fresh, crunchy coleslaw and topped with a bright mango salsa. We were so captivated by these tacos that we ate there three times for lunch during our first trip, and it was our first stop on our second visit to Maui. Truly, you can’t get enough of them.
Despite their name, Coconut’s Fish Cafe has always, to my slight disappointment, lacked a coconut shrimp taco on their menu. It seemed like such a natural fit! So, I took matters into my own hands and created a version that not only fills that void but, to my surprise, I found myself loving it even more than their famous fish tacos. This recipe is the culmination of those Maui-inspired flavors, brought to life with my absolute favorite tropical ingredient: coconut.
The Star of the Show: Perfectly Crispy Coconut Shrimp
These tropical coconut shrimp tacos are truly the stuff of culinary dreams. The shrimp are coated in a magical blend of panko breadcrumbs and unsweetened shredded coconut, then pan-fried in coconut oil to amplify that rich, tropical flavor. This meticulous process ensures each shrimp emerges from the skillet unbelievably crispy, crunchy, and packed with an exquisite taste that makes it hard to resist devouring them all before they even make it into a taco shell. The combination of panko for airy crispness and shredded coconut for texture and aroma is simply genius, creating a crust that’s both golden and intensely flavorful.
To complement the sweet and savory shrimp, I crafted a barely spicy Chili Lime Coleslaw. This vibrant slaw offers a refreshing crunch and creamy texture, with just the right amount of tang and heat. The crispness of the shredded cabbage, combined with a subtle kick from chili powder and the bright zest of fresh lime juice, creates a harmonious balance that perfectly cuts through the richness of the coconut shrimp. It’s an essential layer that elevates the entire taco experience.
Finally, the tacos are crowned with my vibrant Tropical Mango Papaya Salsa. This salsa is an absolute showstopper, featuring the sweet succulence of ripe mango and papaya, finely diced red onion for a gentle bite, and fresh cilantro and lime juice for a burst of herbaceous brightness. The medley of tropical fruits adds a juicy, sweet, and slightly tangy counterpoint to the savory shrimp and zesty coleslaw, tying all the flavors together in a cohesive, unforgettable bite.
Why These Tacos Will Become Your New Obsession
Every time my husband, Shawn, and I make these coconut shrimp tacos, we find ourselves mentally drifting away to the tranquil beaches of Hawaii. He often marvels, “There’s no way these taste this good,” a testament to their exceptional flavor. And he’s right – they truly are the best tacos I’ve ever had, hands down. And believe me, I’ve sampled my fair share of tacos over the years! Shawn loves them so much he can easily polish off four in a single sitting. Their unique combination of textures and flavors makes them incredibly addictive and satisfying.
These tacos are not just a meal; they’re an experience. The delicate sweetness of the coconut shrimp, the zesty crunch of the chili-lime coleslaw, and the vibrant sweetness of the mango papaya salsa all come together in a symphony of tropical delight. They’re light enough for a warm evening, yet substantial enough to be incredibly satisfying. The contrast between the crispy shrimp exterior and the tender interior, coupled with the refreshing components, makes for a perfect bite every time.
You absolutely must try these for Cinco De Mayo. And then, I guarantee you’ll want to make them again the following week. In fact, don’t be surprised if they become a weekly staple in your culinary rotation for the rest of your life. They are THAT good. Prepare to be enchanted by the taste of the tropics and elevate your taco night to an entirely new level.
Tropical Coconut Shrimp Tacos
4 people, about 10-12 tacos
20 mins
10 mins
30 mins
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Ingredients
Chili Lime Coleslaw
- ½ head of green cabbage, shredded
- ½ cup mayonnaise, or greek yogurt if you prefer a lighter option
- juice from 1 lime, about 2 tablespoons
- 1 teaspoon chili powder
- pinch of salt, or more to taste
- pinch of pepper, or more to taste
Mango Papaya Salsa*
- 1 medium papaya, seeded, peeled and chopped into ¼” cubes, about 1 cup
- 3 medium mangos, pitted, peeled and chopped into ¼” cubes, about 2 cups
- ½ medium red onion, finely chopped, about ⅓ cup
- 1 bunch cilantro, stems removed, finely chopped, about ¼ cup
- juice of 1 lime, about 2 tablespoons
- ½ teaspoon salt, or more to taste
Coconut Shrimp
- 2 pounds peeled and deveined shrimp, thawed and patted dry, tails removed
- 2 eggs, cracked and beaten
- ½ cup panko bread crumbs
- ½ cup unsweetened shredded coconut**
- 1 teaspoon salt
- ¼ cup coconut oil
- white flour taco size tortillas
Instructions
Chili Lime Coleslaw
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In a medium size mixing bowl, combine the mayonnaise (or greek yogurt), lime juice, chili powder and salt. Stir well to combine all ingredients thoroughly. Add in the shredded cabbage and toss until evenly coated. Set aside to let the flavors meld, or refrigerate in an airtight container for up to 3 days for maximum freshness.
Mango Papaya Salsa
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In a separate medium size mixing bowl, combine the chopped papaya, mango, finely diced red onion, fresh cilantro, lime juice, and salt. Gently stir to ensure all ingredients are well-mixed and coated. This salsa can be prepared ahead of time and refrigerated in an airtight container for up to 3 days. The flavors will continue to develop, becoming even more vibrant.
Coconut Shrimp
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Prepare your breading station: In a small mixing bowl, whisk the eggs. On a shallow plate, combine the panko bread crumbs, shredded coconut, and salt, stirring well to create a uniform mixture. Take each shrimp, dredge it thoroughly in the egg mixture, allowing any excess to drip off. Then, coat the shrimp evenly in the panko-coconut mixture. Place the breaded shrimp on a clean plate and repeat this process for all remaining shrimp.
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Line a plate or baking sheet with paper towels; this will be used to drain the fried shrimp, ensuring they remain crispy and not greasy. Set this aside near your cooking area.
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Preheat a large skillet over medium-high heat until it is very hot. Add the coconut oil to the skillet and allow it to heat up for about 1-2 minutes until shimmering and very hot. Carefully add a single layer of breaded shrimp to the pan. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy shrimp. Cook the shrimp on the first side until beautifully golden brown, which typically takes about 3 minutes. Flip each shrimp and cook the other side for another 2-3 minutes, until equally golden brown and cooked through. Transfer the cooked shrimp to the paper towel-lined plate to drain any excess oil. Repeat this process in batches with the remaining shrimp until all are cooked to perfection.
Assemble the Taco
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Warm your white flour taco tortillas according to package directions. To assemble, layer a generous amount of the chili lime coleslaw onto each tortilla, followed by several pieces of the crispy coconut shrimp. Finish by generously topping with the fresh mango papaya salsa. These tacos are best served warm, allowing the flavors and textures to truly shine.
Notes
**You could use sweetened coconut, but I prefer unsweetened shredded coconut to control the overall sweetness of the dish. It allows the natural sweetness of the fruit salsa to truly pop.
American
Main Course
Natalie
Total Carbs: 41.2g,
Protein: 22.8g,
Fat: 17.8g,
Fiber: 3g,
Net Carbs: 38g
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Perfect Pairings & More Festive Recipes
These Tropical Coconut Shrimp Tacos are a fantastic standalone meal, but they also pair beautifully with a variety of sides. Consider serving them with a simple side of black beans and rice, or even some grilled corn on the cob for a truly festive spread. The vibrant flavors make them ideal for entertaining, casual weeknight dinners, or any occasion where you want to bring a taste of the exotic to your table. They’re especially perfect for celebrating Cinco de Mayo, bringing a fresh, tropical twist to traditional Mexican-inspired cuisine.
For those looking to expand their Cinco de Mayo celebration menu or simply explore more delicious taco and drink recipes, here are some fantastic suggestions:
More Cinco de Mayo Recipes:
Chicken Tacos with Cilantro Lime Ranch Dressing
Strawberry Mango Margarita
Cucumber Lime Margarita
More Taco Recipes from my Blogging Friends:
Slow Cooker Caribbean Beef Tacos with Mango Salsa by Sweet Peas and Saffron
Spicy Shrimp Tacos with Cabbage Slaw by Snixy Kitchen
Dive into the vibrant world of tropical flavors and make these unforgettable Coconut Shrimp Tacos today. Your taste buds will thank you!