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All the flavors of summer wrapped in a street taco fresh warm corn tortilla. Baked coconut shrimp, a veggie slaw, feta crumbles and tangy yum yum sauce to make delicious crispy coconut shrimp street tacos that are bursting with flavor. Perfect for your next gathering with friends.
We’re always in the mood for tacos and these crispy coconut shrimp street tacos drizzles with a tangy yum yum sauce do not disappoint. They are bursting with flavor and lots of color and textures which is everything you want in a street taco.
There really is nothing fancy or super complicated about street tacos. One of the reasons why they are so popular is because they are so easy to make and the flavorful combinations of meat and salsa never disappoint. Everything you want – a deliciously seasoned protein, some veggies and a yummy salsa or sauce- is wrapped in a warm tortilla. They’re just little wraps of goodness.
If you’ve ever made street tacos at home, you know how easy they are to make. All it takes is a little cooking and chopping to make a delicious dinner. And the good news is, you will have tacos for days!!
This delicious sweet coconut shrimp is lightly battered with coconut flour, egg and coconut and baked to make it crispy. Baking the shrimp still gives you that delicious flavor that is so loved about coconut shrimp, and you don’t have to deal with cooking in hot oil!! Just batter and place in the oven!
Crispy Coconut Shrimp Street Tacos with Yum Yum Sauce
What’s in this recipe?
Shrimp: We used large shrimp are the perfect size for taco eating. Shrimp come in all sizes, so you may need to adjust the amount for how many tacos you want to consume (read our rule of thumb below for how much to use for each taco!).
Coconut flour: We wanted all the coconut flavor we could get in the coconut batter. So we swapped an all purpose flour batter with coconut flour! It will give you the same result but with added coconut flavor.
Spice blend: For our coconut shrimp batter, we used a homemade spice blend of smoked paprika, chili powder, onion powder and garlic powder. It makes the coconut shrimp taste so delicious.
Shredded Unsweetened coconut: Gives the shrimp that delicious coconut flavor and a crunchy coating on the batter.
Panko Bread Crumbs: Panko is much lighter than bread crumbs and adds an extra crunch to the battered shrimp.
Corn tortillas: Corn tortillas complement the fresh flavors in these tortillas so well. They are a little lighter than flour tortillas and add more flavor!
Red cabbage, bell pepper, green onions: Thinly chopped red cabbage, bell pepper and green onions add gorgeous color to the tacos and a fresh light flavor.
Feta: Feta adds a punch of tangy flavor and is light. It is everything you’d want in this taco
Yum Yum Sauce: This sweet and tangy mayonnaise-based sauce and pairs so well with the coconut shrimp in these tacos! It is traditionally used in Japanese cuisines but goes so well with any type of meat or fish.
Cilantro: you can’t have a taco without cilantro!! The bright fresh flavor this herb ties all the flavors of this taco together.
How to make the baked coconut shrimp street corn tacos…
How much shrimp do you need to use?
Our rule of thumb for each taco is about 3-5 shrimp per taco, depending on how big the shrimp are. If you are using medium or small shrimp, you will want to lean towards adding 4 to each taco. If you are using large or jumbo shrimp, 3 shrimp per taco will work. The size of your shrimp will determine how many tacos you will be able to make. You can adjust the amount of shrimp based on how many people you are serving and your preference.
For this recipe, one pound of large shrimp will makes about 10-15 tacos.
Batter your shrimp and bake…
Start by preheating your oven to a high temperature of 425*F. This temperature will allow the shrimp to cook through and also give you that crispiness to the edges of your shrimp, similar to when you fry it.
Next you will need to prepare three battering bowls. Using shallow bowls for battering will make the process easier. In your first batter bowl, measure out coconut flour and your seasonings. Coconut flour gives the shrimp an extra coconut flavor. We also chose to add some yummy seasonings- paprika, chili powder, garlic powder, onion powder- to the batter to give the shrimp an extra punch of yummy flavor.
In the second batter bowl, beat a couple eggs. Dredging the shrimp in flour, then egg allows the egg to stick to the shrimp. In your third batter bowl, measure out coconut flakes and panko bread crumbs. Make sure you coat every side with your coconut and panic flakes. They will stick to the egg, making that delicious crunchy coconut coating.
Continue these battering steps for all the shrimp. After all your shrimps are battered, place in your preheated oven and cook for 15-20 minutes.
Chop your veggies
While the coconut shrimp is cooking, chop your peppers, green onions, cabbage and cilantro for topping. Thinly slicing the peppers and cabbage is best for topping with tacos, so you don’t bite into large chunks of pepper or cabbage leaves.
Assemble the coconut shrimp tacos…
Making the tacos are the best part!! Before you assemble your tacos, we recommend warming the corn tortillas to make them more flexible and softer for assembling and eating. We find that when we heat the tortillas they are more pliable. All you will need to do is lightly butter and heat them in a skillet over medium heat until warmed.
Lastly, assemble the tacos! Start by adding the hot coconut shrimp, then sprinkle with cabbage, red pepper, green onions, cilantro and feta. To finish, drizzle about a tablespoon of yum yum sauce on each taco and enjoy hot!
Crispy Coconut Shrimp Street Tacos
- Total Time: 30 minutes
- Yield: 10 tacos 1x
Ingredients
- 3/4 pound large shrimp (thawed, tails removed and deveined)
- 1/3 cup coconut flour
- 3/4 cup unsweetened coconut (shredded)
- 1/2 cup panko bread crumbs
- 2 eggs (beaten)
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 corn tortillas
Taco Toppings
- 1/2 cup red cabbage (chopped)
- 1/4 cup green onion (chopped)
- 1 red pepper (thinly sliced)
- 1/4 cup fresh cilantro
- 1/2 cup feta crumbles
- yum yum sauce
Instructions
- Preheat oven to 425°F and prepare a sheet pan with parchment paper.
- Next prepare your three shrimp battering bowls. You will want to use shallow bowls for battering. In your first bowl, add coconut flour, paprika, onion powder, chili powder and garlic powder. In the second bowl add the beaten eggs. And in the third add the Panko and coconut flakes.
- First dip in the flour mixture, next coat in the egg mixture and lastly roll in the pinko-coconut blend making sure all sides are covered with coconut. Place on your baking sheet. Repeat with all pieces of shrimp. (Note: The size of your shrimp will determine how many tacos you will be able to make. You can adjust the amount of shrimp based on your need and preference. But our rule of thumb is 3-4 shrimp per taco. One lb of large shrimp will make about 10-15 tacos. )
- Once all your shrimp is battered, place the shrimp in the oven and cook for 15- 20 minutes until cooked through and edges are crispy.
- While the shrimp is cooking, chop your veggies – peppers, green onions, cabbage and cilantro for topping.
- Remove shrimp from the oven and warm your tortillas on a skillet on the stove top over medium-high heat.
- Lastly, assemble the tacos, starting with shrimp, then cabbage, red pepper, green onions, cilantro and feta. Lastly drizzle with about a tbsp of yum yum sauce on each taco and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch
- Cuisine: American, Mexican
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