Coconut Shrimp Tacos with Pineapple Jalapeño Salsa
These coconut shrimp tacos are topped with irresistible, easy-to-make pineapple jalapeño salsa, they’re baked, not fried and take only 30 minutes to make! With a little sprinkle of lime and your favorite hot sauce, you won’t believe how much flavor is packed into these gorgeous, spiced coconut tacos!
Servings: 8 tacos
4 mixing bowls
foil-lined baking sheet
For the Pineapple Jalapeño Salsa
- ½ pineapple - finely diced
- 1 jalapeño - finely diced
- 1 tbsp. red onion - finely diced
- 1 tbsp. cilantro - finely chopped
- juice from ½ lime
For the Tacos
- 1 pound shrimp - about 25 pieces (tails removed and deveined)
- 1 cup sweetened coconut flakes
- ½ cup panko breadcrumbs
- 2 tsp. coconut oil - liquified
- ½ tsp. Old Bay seasoning
- ⅛ tsp. cayenne pepper
- ⅛ tsp. chili pepper
- ¼ cup all purpose flour
- 2 eggs - beaten
- 8 tortillas
- spritz of lime - optional
Finely dice ½ pineapple, 1 jalapeño, 1 tbsp. red onion and 1 tbsp. cilantro. Add ingredients to a mixing bowl. Add juice from ½ lime and stir. Set aside until shrimp is ready. To see how to correctly dice a pineapple and learn a nice trick to slicing jalapeño, take a look at the full pineapple jalapeño salsa recipe.
Preheat oven to 450 F. (230 C.) and line a baking sheet with tin foil. Wash and remove tails from 1 pound of shrimp (about 25 pieces). Set aside.
In a bowl, mix 1 cup sweetened coconut flakes and ½ cup panko breadcrumbs. Thoroughly mix in 2 tsp. liquid coconut oil (or olive oil). Sprinkle with ½ tsp. Old Bay seasoning, about ⅛ tsp. cayenne pepper and ⅛ tsp. chili pepper. Gently toss so the spices are distributed throughout.
Place the bowl of coconut mixture next to 2 other bowls on a table. In one, add ¼ cup all purpose flour, and in the other, add 2 beaten eggs. Dip shrimp first in flour, making sure it’s thoroughly coated. Then, dip the shrimp in egg, again making sure it’s thoroughly coated, allowing a bit to drip off. Then, dip the shrimp into the coconut-panko mixture, making sure to really press it down and thoroughly coat it.
Place coconut-covered spiced shrimp on your foil-lined baking sheet, and repeat the 3 steps with each shrimp. Once they’re all done, bake for 10-12 minutes. When finished, remove and fill 8 tortillas with 3 shrimp each and add a nice helping of pineapple salsa. Spritz with lime and serve.
You can use either raw or cooked shrimp in this recipe.
I've used cooked shrimp and it didn't taste over-cooked at all. Just be sure your shrimp is fully thawed, whether cooked or raw.
To reheat the shrimp:
Store them in a sealed container for 2 days, and simply reheat at 400 F. (200 F.) for 8-10 minutes. I wouldn’t suggest microwaving them because they’ll become rubbery and, worst of all, your microwave will become quite stinky.
The pineapple salsa will be perfectly tasty for 3 days if covered and refrigerated.
It won’t look as fresh after a day however. If you want to keep leftover salsa for other recipes, feel free to freeze it for up to 3 months.
If you want to fry the shrimp instead of bake:
You would follow the directions up until baking. When they’re all covered with the coconut mixture, you would simply fill a frying pan with enough oil to cover the bottom of the pan fully (I use grape seed oil since it has a very high smoke point). Turn the heat to medium-high and place about 5-7 shrimp in the pan at a time. Allow them to fry on each side for 2-3 minutes. Remove them onto a paper towel to release some oil, and serve.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 1taco | Calories: 284kcal | Carbohydrates: 35g | Protein: 17g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 722mg | Potassium: 252mg | Fiber: 3g | Sugar: 11g | Vitamin A: 311IU | Vitamin C: 38mg | Calcium: 142mg | Iron: 3mg