Enjoy a taste of the tropics anytime with this easy Coconut Shrimp Tacos Recipe, featuring pineapple slaw!
Fried Shrimp Tacos
Who’s ready for warmer weather?! This girl!! And probably, you too. As the temperature starts creeping up day-by-day here in Chicago, I start day-dreaming about the change of seasons, and what it means for my family. I can’t wait to spend the weekends outside, enjoy a chilly glass of wine on a hot day, and catch up with friends and family while dining al fresco.
INGREDIENTS NEEDED TO MAKE THESE COCONUT SHRIMP TACOS:
for pineapple slaw:
- 1 can, pineapple chunks, 20 oz.
- 1 red pepper, diced
- 1/2 cup, red cabbage, chopped
- 1/4 cup, cilantro, chopped
- 1 Tablespoon, orange marmalade
for tacos:
- 8 small flour tortillas
- 1 package, frozen Jumbo Coconut Shrimp, prepared according to package instructions
DIRECTIONS TO MAKE THESE COCONUT SHRIMP TACOS:
- Mix all pineapple slaw ingredients in a medium-size bowl.
- Lay out 8 tortillas,
- Add 4-6 shrimp to each tortilla.
- Top with pineapple slaw mixture.
- (Optional) Drizzle orange marmalade on top.
- Serve and enjoy!
These tacos represent one of my favorite things to enjoy in the summer– simple, flavorful meals that come together in minutes. No one wants to spend hours in the kitchen when it’s beautiful outside. This dish takes no time at all, but tastes amazing.
I mean, I could eat a bowl of that pineapple slaw all on its own. You too?
I love to serve this dish in a casual buffet style. Grab a tortilla, and layer it with Jumbo Coconut Shrimp, and add a spoonful of pineapple slaw on top.
handy tools to use when making these fried shrimp tacos:
- taco trays – stands tacos up, dishwasher safe, easy to store
- glass nesting bowls – versatile for whatever size you need, a lot of bowls but a little storage
frequently asked questions
What goes well with shrimp tacos?
Pineapples, peppers, cilantro, cabbage, and orange marmalade (the ingredients used to make the pineapple slaw) are great accompaniments. You can then serve alongside some chips and guacamole.
Is coconut shrimp healthy?
Shrimp itself is very good for you. It provides you with vitamin D and Omega-3 fatty acids. However, dredging it in batter and frying it doesn’t really do you any good (healthwise).
What does butterfly shrimp mean?
It means cutting the shrimp, lengthwise, almost in half. Creating a butterfly, if you will, so it can cook faster and more evenly.
Enjoy some time outside with your family, and let the season inspire you. Less cooking, more flavor!
Cheers!
Love these coconut shrimp tacos? Check out these yummy Pulled Pork Fajita Quesadillas!
Coconut Shrimp Tacos Recipe
Enjoy a taste of the tropics anytime with this easy Coconut Shrimp Tacos Recipe, featuring pineapple slaw! An easy summer dinner.
Ingredients
For Pineapple Slaw:
- 1 can, pineapple chunks, 20 oz.
- 1 red pepper, diced
- 1/2 cup, red cabbage, chopped
- 1/4 cup, cliantro, chopped
- 1 Tablespoon, orange marmalade
For Tacos:
- 8 small flour tortillas
- 1 package, frozen Jumbo Coconut Shrimp, prepared according to package instructions
Instructions
- Mix all pineapple slaw ingredients in a medium-size bowl.
- Lay out 8 tortillas,
- Add 4-6 shrimp to each tortilla.
- Top with pineapple slaw mixture.
- (Optional) Drizzle orange marmalade on top.
- Serve and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 447 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 5mg Sodium: 500mg Carbohydrates: 85g Fiber: 5g Sugar: 26g Protein: 10g
PIN IT FOR LATER!
Kim W says
March 16, 2017 at 9:41 AMThis sounds amazing, and I plan on making it tonight 🙂 I do have two questions though – what sized can of pineapple? And secondly, the recipe says that it serves 8, yet in the instructions it says to lay out 4 tortillas – what is the actual serving size from this recipe? I have to make enough for at least 5 servings, and am wondering if I should double up my ingredients.
Thanks – can’t wait to try it! 🙂
Alison says
March 19, 2017 at 6:37 PMHi Kim! I updated the pineapple & tortillas info. Thanks for catching the typo! I would serve 2 tacos per person, so the recipe would feed 4. I would definitely add a small side salad, rice or veggie to round things out. Hope that helps!
Heather @ Dredge and Drizzle says
April 4, 2017 at 3:51 PMHi Alison! I’m tooling around the internet checking out blogs and saying Hi to other bloggers attending EFC next month. These tacos look amazing. I love anything pineapple! Hope to meet you at the conference!
Alison says
April 4, 2017 at 7:52 PMThanks Heather! Looking forward to meeting you!