Coconut-Crusted Tiki Shrimp Tacos
Crispy shrimp coated in toasted coconut and lime zest, served in warm corn tortillas with mango salsa for a refreshing, island-inspired taco experience. This mexican-inspired quick meals ready in about 28 minutes pairs peeled and deveined large shrimp, unsweetened shredded coconut, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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.
Ingredients
- 1 lb peeled and deveined large shrimp
- 1/2 cup unsweetened shredded coconut
- 1 tbsp lime zest
- 8 corn tortillas
- 1/2 cup diced fresh mango
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: In a shallow dish, combine shredded coconut with lime zest. Dredge shrimp in the coconut mixture, pressing gently to adhere, then let sit for 5 minutes.
- Step 2: Heat 1 tsp oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until golden brown and opaque—do not overcook.
- Step 3: Warm tortillas in a dry skillet for 15 seconds per side. Top each with 2 shrimp pieces, then spoon mango, red onion, and cilantro salsa over the top.
- Step 4: Serve immediately with lime wedges for squeezing over the tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Crusted Tiki Shrimp Tacos take to make?
Total time is about 28 minutes (20 min prep + 8 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 Tiki Shrimp Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsweetened shredded coconut from drying out.
Can I substitute ingredients in Coconut-Crusted Tiki Shrimp Tacos?
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 Tiki Shrimp Tacos 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 Tiki Shrimp Tacos?
Mexican quick meals 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.
What others are saying
- ★★★★★
This has become our go-to quick meals dish. We make it weekly.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Love how the Mexican come through in every bite.
