Crispy Coconut Shrimp Tacos
This recipe first appeared on allrecipes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Harlee Delker on SeeMeCook
These crispy coconut shrimp tacos are simply delicious. They are served with homemade pineapple avocado salsa and cilantro-lime crema for extra flavor.
- Time
- 45 minutes
- Equipment
- Oven and air fryer
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten, dairy, eggs, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Coconut Shrimp
- 65 g
- 3 g
- 1 g
- 50 g
- 60 g
- 45 g
- 60 g
Pineapple-Avocado Salsa
- 165 g
- 100 g
- 35 g
- 40 g
- 4 g
- 15 g
- 15 g
Cilantro-Lime Crema
- 115 g
- 4 g
- 14 g
- 10 g
- 1 g
Assembly
- 200 g
Weights are estimates. Together, the ingredients weigh about 1.55 kg before cooking, which is about 385 g per serving.
Steps
Gather all ingredients.
Pat shrimps dry with paper towels.
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.
With basket inserted in the appliance, preheat air fryer to 350 degrees F (180 °C) (175 degrees C (350 °F)) for 10 minutes.
Preheat oven to 170 degrees F (77 °C) (77 degrees C (171 °F)) (or the warm setting) to keep cooked shrimp warm.
Working in batches, dredge shrimp in flour mixture to coat, shaking off excess.
Dip shrimp in egg mixture, letting excess drip off.
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.
Coat the air-fryer basket generously with the cooking spray.
Arrange half of the shrimp in the prepared basket, ensuring you do not crowd them.
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 the salsa, combine pineapple, avocado, bell pepper, red onion, cilantro, lime juice, and hot sauce in a small bowl.
For the crema, combine sour cream, cilantro, mayonnaise, lime juice, and salt in a small bowl.
Divide hot coconut shrimp (about two each) among warmed tortillas.
Spoon salsa over shrimp and top with crema. Serve immediately with additional hot sauce if you like.
Notes
You can use either sweetened or unsweetened shredded coconut depending on your preference for sweetness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 562
- Protein
- 32 g
- Carbs
- 57 g
- Fat
- 25 g
- Fiber
- 8 g
Where the calories come from
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