Golden Crispy Coconut Shrimp Tacos
Deliciously crispy coconut shrimp tacos made effortlessly in the air fryer. Perfect for a tropical-themed weeknight meal.
Equipment
- 1 air fryer
- 1 mixing bowl
- 1 tongs
Ingredients
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- Salt and pepper to taste
For the Tacos
- 8 small corn tortillas
- 1 avocado sliced
- 1/2 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime cut into wedges
Instructions
Preparation
- Pat the shrimp dry with paper towels. In a bowl, mix the shredded coconut and panko breadcrumbs. Place flour in another bowl and beat eggs in a third bowl. Season shrimp with salt and pepper, then dredge in flour, dip in eggs, and coat with the coconut-panko mixture.
- Preheat the air fryer to 400°F. Arrange the coated shrimp in a single layer in the air fryer basket, ensuring they don't touch.
- Cook shrimp for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
Serving
- Warm the corn tortillas on a skillet until soft and pliable.
- Place a few shrimp on each tortilla, followed by avocado slices, cabbage, and cilantro. Squeeze lime juice over the top.
Storage
- Store any leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat in the air fryer for best results.
Notes
Pro Tips: For extra crispiness, refrigerate the coated shrimp for 15 minutes before air frying. Ingredient Substitutions: You can use gluten-free breadcrumbs if desired. How to Serve: Serve with lime wedges and hot sauce. Storage & Freshness: Keep leftover shrimp in the fridge for up to two days. Make-Ahead Tips: Prepare shrimp and store in the refrigerator until ready to cook.