If you crave a deliciously vibrant twist on classic tacos, Coconut Shrimp Tacos with Mango Salsa deliver exactly that—and more. Imagine sweet, crunchy shrimp tucked inside fluffy tortillas, all crowned with a zesty, juicy salsa that practically sings summer. Every bite is the perfect balance of crispy, creamy, tangy, and fresh. Whether you’re cooking for friends or jazzing up a weeknight dinner, these Coconut Shrimp Tacos with Mango Salsa will win you over from the very first taste.
Ingredients You’ll Need
The beauty of Coconut Shrimp Tacos with Mango Salsa lies in their simplicity—each ingredient does double duty for taste, texture, or color. You won’t need anything fancy, but don’t skimp: using ripe fruit and shrimp makes all the difference!
- Shrimp: Large shrimp deliver satisfying bites and stay juicy; make sure they’re peeled and deveined for a quick start.
- All-purpose flour: Acts as the first layer of breading, helping the egg stick and ensuring the coating stays put.
- Eggs: Beaten eggs are the essential glue that binds coconut and breadcrumbs to the shrimp.
- Shredded coconut: Choose unsweetened coconut for crisp, toasty flavor; it provides the signature crunch and tropical aroma.
- Panko breadcrumbs: Panko keeps the crust airy and light, letting the coconut shine and ensuring every bite is extra crispy.
- Salt and pepper: Just a sprinkle brings the shrimp to life before coating and frying.
- Oil for frying: Go for a neutral oil with a high smoke point—vegetable or canola are both great choices.
- Mango: Ripe, juicy mango is the heart of the salsa, giving it a natural sweetness that balances the shrimp.
- Red bell pepper: Adds a pop of color and just the right amount of sweet crunch.
- Red onion: A little goes a long way for punchy flavor and vibrant color.
- Cilantro: Chopped fresh cilantro lifts the whole salsa; if you’re not a fan, try mint for a fun twist.
- Lime juice: Bright, citrusy acid ties the salsa together and wakes up all the flavors.
- Salt: Just a pinch to pull out the best in the salsa ingredients.
- Tortillas: Small corn or flour tortillas are the perfect soft vessel for the shrimp and salsa.
- Shredded lettuce or cabbage: Adds a crisp, fresh layer under the shrimp for contrast.
- Lime wedges: Essential for serving—everyone loves a squeeze of fresh lime over their tacos.
How to Make Coconut Shrimp Tacos with Mango Salsa
Step 1: Prepare the Shrimp
Start by patting your shrimp dry and seasoning them lightly with salt and pepper. Next, get your breading station in order: one bowl for flour, another for beaten eggs, and a third for your coconut mixed with panko. Dredge each shrimp in flour first, then give it a quick dip in the eggs, and finally roll it in the coconut-panko mixture so it’s well coated and ready for crisping up.
Step 2: Fry the Shrimp
Heat oil in a skillet over medium heat—enough so the shrimp have space to fry without crowding. Fry each shrimp for two to three minutes per side until they’re golden brown and spectacularly crispy. As you work in batches, set the fried shrimp on paper towels to drain off any excess oil. The coconut should be just toasted, with the panko lending beautiful crunch.
Step 3: Make the Mango Salsa
In a medium bowl, combine your diced mango, red bell pepper, red onion, and chopped cilantro. Squeeze a fresh lime over the top, sprinkle in a little salt, and toss everything together. The result? A vibrant salsa that’s equal parts juicy, tangy, and aromatic—absolutely perfect for Coconut Shrimp Tacos with Mango Salsa.
Step 4: Warm the Tortillas
You’ll want your tortillas soft and pliable, so warm them in a hot skillet for a few seconds on each side or simply microwave them covered with a damp paper towel. This step keeps the tortillas tender, making it easy to fold them around the generous fillings without tearing.
Step 5: Assemble the Tacos
Lay a bed of shredded lettuce or cabbage on each tortilla first, then add your crispy coconut shrimp. Top generously with mango salsa and serve with plenty of lime wedges for that final hit of brightness. Your Coconut Shrimp Tacos with Mango Salsa are ready to wow!
How to Serve Coconut Shrimp Tacos with Mango Salsa
Garnishes
For an extra layer of flavor and color, sprinkle your tacos with more fresh cilantro or even finely sliced green onions. A little drizzle of creamy chipotle mayo or a scatter of sliced radishes ups the fun and adds a touch of heat or crunch to your Coconut Shrimp Tacos with Mango Salsa.
Side Dishes
Serve these tacos with classics like Mexican street corn, black bean salad, or a light cilantro-lime rice. If you want something cooling, try fresh pineapple chunks or a crisp cucumber salad alongside—each side dish complements the flavors of Coconut Shrimp Tacos with Mango Salsa perfectly.
Creative Ways to Present
Arrange your tacos on a large platter with bowls of salsa and extra lime wedges on the side. For parties, set up a DIY taco bar and let everyone build their own Coconut Shrimp Tacos with Mango Salsa. Or use colorful napkins and rustic serving boards for a tropical, festive vibe that makes dinner feel like a getaway.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Coconut Shrimp Tacos with Mango Salsa components, store the shrimp and salsa separately—shrimp in an airtight container and salsa in another. The tortillas and greens are best kept apart to prevent sogginess. Enjoy leftovers within 2 days for the best taste.
Freezing
Coconut shrimp freeze surprisingly well! Let them cool fully, then arrange them in a single layer on a baking sheet before freezing. Once solid, transfer to a zip-top bag. The mango salsa and tortillas, however, are best made fresh, as fruit tends to get mushy after freezing.
Reheating
Reheat coconut shrimp in a 375°F oven or toaster oven for about 8-10 minutes until crisp outside and heated through. Avoid microwaving, as it can soften the coating. Assemble tacos with fresh salsa and warm tortillas for that just-cooked experience.
FAQs
Can I bake the shrimp instead of frying?
Absolutely! Place breaded shrimp on a wire rack over a baking sheet and bake at 425°F for 12-15 minutes, flipping halfway. The result is tasty Coconut Shrimp Tacos with Mango Salsa with less oil and still plenty of crunch.
What’s the best kind of shrimp for these tacos?
Look for large or extra-large raw shrimp that are peeled and deveined for quick prep. Fresh or frozen both work, just make sure they’re thawed and patted dry before starting so the coating sticks.
Can I make the mango salsa ahead of time?
Yes! The mango salsa for Coconut Shrimp Tacos with Mango Salsa is even better after chilling for an hour—just give it a quick stir before serving. Don’t make it more than a day ahead, though, to keep the ingredients bright and fresh.
Which type of tortilla should I use?
Either corn or flour tortillas work beautifully; it’s mostly a matter of taste. Corn adds a distinct flavor and a little extra sturdiness, while flour tortillas are super soft and pliable.
How spicy is this dish?
As written, Coconut Shrimp Tacos with Mango Salsa are mild and focused on sweet, tropical flavors. If you like a kick, add minced jalapeño to your salsa or serve with hot sauce on the side!
Final Thoughts
If you’re looking for something fresh and fun, these Coconut Shrimp Tacos with Mango Salsa deserve a spot on your table. They’re easy, festive, and bursting with flavor. Try them once, and you’ll want to share them at every gathering—or just as a special treat for yourself!