Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Coconut Shrimp Tacos Recipe
Crispy coconut shrimp tacos deliver tropical paradise with perfectly fried coconut-crusted shrimp topped with fresh pineapple avocado salsa and cilantro-lime crema. These restaurant-quality tacos combine sweet coconut coating with succulent shrimp and fresh tropical flavors for an unforgettable taco experience. The contrast between crispy shrimp and creamy toppings creates perfect texture balance that makes these tacos absolutely irresistible.
These crispy coconut shrimp tacos are simply delicious. They are served with homemade pineapple avocado salsa and cilantro-lime crema for extra flavor.
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
4
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Ingredients
Coconut Shrimp:
1 pound colossal shrimp, peelend and deveined
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup unsweetened coconut milk
3/4 cup panko bread crumbs
3/4 cup shredded coconut (sweetened or unsweetened)
cooking spray
Pineapple-Avocado Salsa:
1 cup chopped fresh pineapple
1/2 large avocado – peeled, seeded, and finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon hot pepper sauce, plus more for serving (optional)
Cilantro-Lime Crema:
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 tablespoon mayonnaise
2 teaspoons lime juice
1/4 teaspoon salt
In addition:
8 (6-inch) corn tortillas, warmed
Directions
Gather all ingredients.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Pat shrimps dry with paper towels.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow bowl. Whisk together egg and coconut milk in another shallow bowl. Stir together panko and shredded coconut in a third shallow bowl.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
With basket inserted in the appliance, preheat air fryer to 350 degrees F (175 degrees C) for 10 minutes. Preheat oven to 170 degrees F (77 degrees C) (or the warm setting).
Working in batches, dredge shrimp in flour mixture to coat, shaking off excess. Dip shrimp in egg mixture, letting excess drip off, and toss shrimp in panko mixture, pressing gently to adhere. Place breaded shrimp on a large plate. Generously coat shrimp on top and sides with cooking spray.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Coat the air-fryer basket generously with the cooking spray. Arrange half of the shrimp in the prepared basket. Do not crowd shrimp. Air-fry until shrimp are golden brown and crispy, shaking the basket or turning the shrimp once halfway through cooking, 7 to 9 minutes. Transfer cooked shrimp to a baking sheet and place in the warm oven while cooking the remaining shrimp.
For salsa, combine pineapple, avocado, bell pepper, red onion, cilantro, lime juice, and hot sauce in a small bowl.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
For crema, combine sour cream, cilantro, mayonnaise, lime juice, and salt in a small bowl.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Divide hot coconut shrimp (about two each) among tortillas. Spoon salsa over shrimp and top with crema. Serve immediately with additional hot sauce if you like.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali
Nutrition Facts (per serving)
| 702 | Calories |
| 30g | Fat |
| 74g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 702 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 11g | 54% |
| Cholesterol 304mg | 101% |
| Sodium 1743mg | 76% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 12g | 43% |
| Total Sugars 14g | |
| Protein 38g | 76% |
| Vitamin C 45mg | 50% |
| Calcium 242mg | 19% |
| Iron 4mg | 21% |
| Potassium 921mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
