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Coconut Shrimp Tacos with Habanero Mango Salsa

1 lb medium peeled and deveined shrimp

2 cups sweetened coconut

1 cup panko bread crumbs

Vegetable oil, for shallow frying

1 can coconut milk

2 cups flour


1/2 teaspoon garlic powder

1/2 teaspoon Paprika

1 egg beaten

Corn or flour tortillas 




1/4 cup chopped cilantro 



1 mango, peeled and diced

1/2 habanero finely diced

1 tablespoon chopped cilantro

1/2 tablespoon diced red onion

1/2 teaspoon cumin

1 tablespoon honey

1/4 teaspoon salt

For the salsa, combine all the ingredients in a small bowl and set aside. Salsa can be made a day ahead of time and kept in the fridge.




In a shallow dish, combine the egg and coconut milk and whisk to combine

On a plate combine the flour, salt, garlic powder and paprika


On a separate plate combine the coconut and panko.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg batter then roll shrimp in coconut/panko. Place on a baking sheet lined with wax paper and refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.


Place 2-3 shrimp in a tortilla and top with mango salsa, cilantro and a drizzle of Sriracha

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