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Golden oven-fried coconut shrimp collides with a sweet and spicy chili aioli, crisp cabbage, and lots of avocado in these loaded coconut shrimp tacos.
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Coconut Shrimp Tacos with Sweet Chili Aioli

Golden oven-fried coconut shrimp collides with a sweet and spicy chili aioli, crisp cabbage, and lots of avocado in these loaded coconut shrimp tacos.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 servings
Calories 594kcal

Ingredients

Sweet Chili Aioli

  • 1/2 cup mayonnaise
  • 1 medium clove garlic, crushed
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste

Coconut Shrimp Tacos

  • 1 large egg
  • 1/4 cup 2% or skim milk
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1 cup flaked sweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 lb medium shrimp, peeled and deveined
  • Nonstick cooking spray
  • Warmed flour tortillas
  • Shredded cabbage, avocado, and green onions for serving

Instructions

Sweet Chili Aioli

  • In a small bowl, combine all aioli ingredients. Season with salt and pepper to taste and store in refrigerator until ready to use.

Coconut Shrimp Tacos

  • Preheat oven to 425F and grease a large sheet pan well.
  • In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Combine coconut, panko, chili flakes, and garlic powder in a third shallow bowl and season with salt and pepper to taste.
  • Dredge shrimp in flour, shaking off excess. Dip shrimp in egg mixture, then roll in coconut mixture until fully coated. Arrange shrimp in a single layer on prepared sheet pan.
  • Spray shrimp well with nonstick spray. Bake shrimp at 425F 10 minutes then flip shrimp to opposite side, spray with more nonstick spray, and bake an additional 8-10 minutes until shrimp is crispy and golden-brown.
  • Arrange 3 shrimp in warmed tortillas and top with shredded cabbage, avocado, and green onions. Drizzle a little aioli on top and serve tacos immediately. Enjoy!

Notes

Storing Instructions
Tacos are best if served immediately after assembly.

Nutrition

Serving: 2 tacos (calculated without toppings) | Calories: 594kcal | Carbohydrates: 57g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 873mg | Potassium: 442mg | Fiber: 5g | Sugar: 13g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 4mg