Crispy Coconut Shrimp Tacos

Name: Crispy Coconut Shrimp Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex, Fusion, Mexican
Ingredients: 0.5 cup All-Purpose Flour; 0.5 whole Avocado; 0.25 tsp Black Pepper; 1 lb Colossal Shrimp; 1 dash Cooking Spray; 8 whole Corn Tortilla; 0.25 cup Diced Bell Pepper; 1 whole Eggs; 0.25 cup Fresh Cilantro; 1 tbsp Hot Sauce; 1 tbsp Lime Juice; 1 tbsp Mayonnaise; 0.75 cup Panko; 1 cup Pineapple Chunks; 0.25 cup Red Onion; 0.5 tsp Salt; 0.5 cup Sour Cream; 0.75 cup Toasted Shredded Coconut; 0.25 cup Unsweetened Coconut Milk

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Fusion Mexican High-Protein 💪Sugar-Free Halal 🕌Comfort-Food Pescatarian 🐟

Crispy coconut-breaded shrimp tuck into warm corn tortillas with a tropical snap, balanced by a juicy pineapple–avocado salsa and a tangy cilantro-lime crema. Each bite blends sweet notes of coconut and pineapple with a gentle heat and cool, herby richness. Perfect for a bright weeknight dinner or a festive taco night.

Prep30 mins
Cook15 mins
Serves4
DifficultyEasy

1

Gather all the ingredients.
2

Pat the shrimps dry with paper towels.
3

In a shallow bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another shallow bowl, whisk the egg with the coconut milk. In a third shallow bowl, stir together the panko and shredded coconut.
4

With the basket inserted in the appliance, preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes. Preheat the oven to 170 degrees F (77 degrees C) (or use the warm setting).
5

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess. Dip the shrimp in the egg mixture, letting excess drip off, then toss the shrimp in the panko mixture, pressing gently to help it stick. Place the breaded shrimp on a large plate and generously spray the tops and sides with cooking spray.
6

Generously coat the air-fryer basket with cooking spray. Arrange half of the shrimp in the prepared basket without crowding. Air-fry until the shrimp are golden brown and crispy, shaking the basket or turning the shrimp once halfway through, 7 to 9 minutes. Transfer the cooked shrimp to a baking sheet and keep them in the warm oven while you cook the remaining shrimp.
7

For the salsa, combine the pineapple, avocado, bell pepper, red onion, cilantro, lime juice, and hot sauce in a small bowl.
8

For the crema, combine the sour cream, cilantro, mayonnaise, lime juice, and salt in a small bowl.
9

Divide the hot coconut shrimp (about two per tortilla) among the tortillas. Spoon the salsa over the shrimp and top with the crema. Serve right away with more hot sauce if you like.