Coconut Shrimp Tacos

           Entrees, Intermediate, Recipes
Coconut Shrimp Tacos
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1 lb. large 30 count shrimp, peeled and deveined

1/3 cup arrowroot powder

1 teaspoon salt

¾ teaspoon cayenne pepper

1 Tablespoon agave

2 cups shredded unsweetened coconut

3 egg whites, beaten until foamy

2 cups shredded lettuce

8 sprigs cilantro

1 lime, cut in wedges


Mango Sauce:

1 pound fresh mangos, ripe but not too soft, peeled

2 ½ teaspoons light flavored oil

Pinch of Chile flakes or to taste

½ cup red onion, medium diced

¼ cup red bell pepper, diced

¼ cup unsweetened pineapple juice

2 Tablespoons cider vinegar

1 ½ Tablespoons honey, agave or pure maple syrup

1 Tablespoon finely chopped Italian parsley

Salt to taste

Pinch of Allspice

Pinch of ground Ginger


Cut the mango flesh away from the pit. The pit is shaped similar to large almond. Roughly chop the flesh.

In a sauté pan heat the oil and add the Chile flakes. Be careful not to burn the Chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the bell pepper and sauté for 1 to 2 minutes. Finally add the mango and cook for 1 more minutes.

In a separate bowl, combine the pineapple juice, vinegar, honey, parsley, salt, allspice and ginger. Add the mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season according to taste.

Preheat an oven to 400F. Line a baking sheet with parchment paper.

Rinse and dry the shrimp with paper towels. Mix arrowroot powder, salt, and cayenne pepper in a shallow bowl. Beat egg whites and agave in another bowl until foamy. Pour shredded coconut in a separate shallow bowl.

Working with one shrimp at a time, dredge in the arrowroot powder mixture, then dip it in the egg whites and then roll it in the coconut; making sure to coat the shrimp well. Place shrimp on the prepared baking sheet and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned; about 12 to 14 minutes, flipping the shrimp halfway through.

Serve with tortillas, shredded lettuce, cilantro and lime wedges.

Makes 4 servings

This recipe was inspired in whole or in part by All Recipes and Food Network