Coconut Shrimp Tacos (Without Breading)
Spice up your taco night with coconut shrimp tacos - juicy, marinated shrimp grilled or baked to perfection and drizzled with a spicy coconut lime chili sauce. Add creamy avocado and crunchy slaw for a symphony of flavors and textures.
Prep Time25 minutes mins
Cook Time5 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Servings (change as needed): 8 tacos
- 1 1/2 pound large shrimp, peeled and deveined
- 8 hard taco shells (or soft shells)
- 3 cups coleslaw, preferably with vinaigrette dressing
- 1 avocado, peeled and diced (sprinkle with lime juice to avoid browning)
- salt, to taste
- chopped cilantro or parsley, and fresh lime juice for garnish (optional)
- 3/4 cup unsweetened coconut milk
- 1 1/2 tablespoon garlic chili sauce (or other hot sauce)
- 1 1/2 tablespoon maple syrup (or honey)
- juice of 1 lime
- 1/4 teaspoon salt, or to taste
- 1-2 tablespoons sweet chili sauce (to be added later)
PREPARE GRILL: Oil and preheat grill to medium high, heat (about 425F/218C.) If using wooden skewers, soak them for 20 minutes.
MARINATE SHRIMP: Rinse defrosted shrimp in cool water then pat shrimp dry with a paper towel. Add all marinade ingredients to a ziploc bag. Massage to combine well. Add the shrimp to the bag of marinade. Massage to distribute sauce evenly. Marinate 15-20 minutes (but not more than 30 or lime juice will affect texture).
GRILL SHRIMP: Thread shrimp on skewers. Place remaining marinade in small saucepan. Lightly salt shrimp, then spray with oil to prevent sticking. Grill shrimp a total of 3-4 minutes (depending on size), turning half way through. Do not overcook. Remove shrimp from skewers to a plate. Note 2 to bake or pan-fry.
MAKE SAUCE: Heat remaining marinade in saucepan to medium heat. Cook for several minutes, stirring occasionally, until reduced and slightly thickened. Add 1 tablespoon sweet chili sauce. Taste and add more to taste and to level of heat/spiciness desired. Transfer to small bowl.
ASSEMBLE AND SERVE: Set out coleslaw, taco shells, shrimp, avocado and sauce. Assemble tacos or let eaters assemble their own. In each shell, add some coleslaw, 3-4 shrimp, some diced avocado and a bit more coleslaw. Drizzle on some sauce. Top with chopped cilantro or parsley and a squeeze of lime juice if using.
Nutrition value estimates are for one shrimp taco with fillings and sauce.
- Instead of shrimp, try halibut, cod or mahi-mahi fish.
- Use guacamole instead of diced avocado.
- Try chopped ripe mango or mango salsa as a topping.
- Add a couple of teaspoons of fish sauce to the marinade for more depth.
- Make a vegetarian version with tofu, grilled zucchini, or mushrooms instead of shrimp. Marinate and grill the same way
- Baking method: Bake marinated shrimp in a single layer on a baking sheet at 425F/218C for 5-7 minutes (depending on size). You can also pan-fry the shrimp on medium-high heat for a few minutes in a little bit of vegetable or coconut oil.
- Make Ahead:
- All the components of the coconut shrimp tacos can be prepared ahead (shrimp, coleslaw, avocado, sauce/marinade).
- The marinade/sauce will keep in the fridge in an airtight container for 3-4 days.
- The shrimp can be served at room temperature or warmed for 20-30 seconds in the microwave (be careful not to overcook or they will turn rubbery).
Calories: 253kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 214mg | Sodium: 961mg | Potassium: 326mg | Fiber: 4g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 3mg