COCONUT SHRIMP TACOS WITH MANGO SALSA (using our Breaded Coconut Shrimp)

(Recipe for using Pre-breaded Coconut Shrimp)
Serves 4 (2 tacos per person)



  • 24 Jumbo Breaded Coconut Shrimp

Mango Salsa

  • 1 mango, diced.
  • 1/4 cup diced red bell pepper.
  • 2 tablespoons finely diced red onion.
  • 2 tablespoons cilantro, chopped.
  • 1/2 – 1 jalapeño pepper, finely diced.
  • juice of 1 lime for salsa, (optional)

For the tacos

  • 8 soft taco size flour tortillas
  • shredded purple cabbage.
  • sliced avocados
  • cilantro
  • fresh lime juice


  1. Prepare the salsa: Combine the mango, red bell pepper, onion, cilantro, and jalapeño in a small bowl. Squeeze the lime juice over the top and stir to combine. Optional: season with salt, to taste 
  1. Cook the Coconut Shrimp: *Watch closely…you want your shrimp lightly browned. If you cook it for too long, it will be rubbery. You choose your method:
    Breaded (Coconut) Shrimp Cooking Directions: (from frozen)
    Bake: 425 for 12-14 minutes. Place shrimp on baking sheet and bake at 425 for 12-14 minutes. Let stand for 2-3 minutes before serving.
    Pan Fry: When cooking oil reaches 350 degrees, fry shrimp for 2 to 2.5 minutes. Drain on paper towel for 2-3 minutes before serving.
    Deep Fry: Preheat cooking oil to 350 degrees and fry for 2 to 2.5 minutes. Drain on paper towel for 2-3 minutes before serving.
    Air Fry: 375 degrees for 5 to 7 minutes or until light golden brown. Remove from air fryer and let rest for 2-3 minutes before consuming.
  2. To assemble the taco, place 3 shrimp on each tortilla and top with a couple of slices of avocado, cabbage, cilantro, and some mango salsa. Optional: serve with lime wedges and squeeze fresh lime over the top.
  3. Enjoy!