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Coconut Crusted Shrimp Tacos With Pineapple Salsa 2026 06 07 105937 572x1024 1

Coconut Crusted Shrimp Tacos with Pineapple Salsa

Delicious and simple shrimp tacos coated in crunchy coconut, topped with fresh pineapple salsa for a tropical twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Mexican, Tropical
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Shrimp

  • 1 pound large shrimp, peeled and deveined Opt for fresh, high-quality shrimp for the best flavor.
  • 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
  • 2 large eggs Beaten
  • 1 cup shredded coconut Consider toasting for additional flavor.
  • 1 teaspoon salt Season the flour with salt and pepper.
  • 1/2 teaspoon pepper
  • to taste Vegetable oil for frying Use enough to cover the bottom of the frying pan.

For the Pineapple Salsa

  • 1 cup fresh pineapple, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (adjust to taste)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • to taste salt

For Serving

  • Corn or flour tortillas Choose based on preference.
  • Lime wedges For serving.
  • Avocado slices (optional)

Instructions
 

Prepare the Pineapple Salsa

  • In a mixing bowl, combine the pineapple, red onion, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Let it sit for at least 15 minutes to allow the flavors to meld.

Coat the Shrimp

  • Set up a breading station with three bowls. Place flour in the first bowl, beaten eggs in the second, and shredded coconut in the third. Dip each shrimp first into the flour, then into the eggs, and finally coat them with shredded coconut.

Fry the Shrimp

  • Heat vegetable oil in a frying pan over medium-high heat. Once hot, fry the shrimp in batches until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.

Build your Tacos

  • Warm the tortillas in a pan or microwave. Layer with coconut crusted shrimp, top generously with pineapple salsa, and add slices of avocado if desired. Serve immediately with lime wedges.

Notes

If you have leftovers, store the shrimp in an airtight container for up to 2 days. Reheat in the oven to maintain crispiness. The salsa is best consumed fresh.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 6g
Keyword Coconut Crusted Shrimp, Easy Tacos, Pineapple Salsa, Seafood Tacos, Shrimp Tacos
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