Coconut-Crusted Shrimp Tacos with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp coated in toasted coconut and served with a vibrant mango salsa on warm corn tortillas. This mexican-inspired seafood ready in about 40 minutes pairs shrimp, unsweetened coconut flakes, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry with paper towels, then toss with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
  2. Step 2: Heat a skillet over medium-high heat, add shrimp in a single layer, and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
  3. Step 3: In the same skillet, toast coconut flakes over medium-low heat for 2-3 minutes until golden, stirring constantly to prevent burning.
  4. Step 4: Dice mango, red onion, and cilantro, then mix with 2 tbsp lime juice in a bowl.
  5. Step 5: Warm corn tortillas in a dry skillet for 10 seconds per side, then assemble: spread avocado on tortilla, top with shrimp, drizzle with mango salsa, and sprinkle with toasted coconut flakes.

Frequently asked questions

How long does Coconut-Crusted Shrimp Tacos with Mango Salsa take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Crusted Shrimp Tacos with Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut-Crusted Shrimp Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Crusted Shrimp Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Crusted Shrimp Tacos with Mango Salsa?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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