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Crispy Air Fryer Coconut Shrimp Tacos with Pineapple Salsa

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These crispy air fryer coconut shrimp tacos paired with a zesty pineapple salsa offer a quick, flavorful, and tropical twist perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 8 small corn or flour tortillas
  • Pineapple salsa:
  • 1 cup diced fresh pineapple
  • 1/4 cup finely chopped red onion
  • 1 minced jalapeño (optional)
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime
  • Pinch of salt
  • Optional toppings: shredded cabbage or lettuce, avocado slices, creamy sauce (chipotle mayo or sour cream)

Instructions

  1. Rinse and pat dry the shrimp thoroughly.
  2. Toast the shredded coconut on a baking sheet at 350°F for 5-7 minutes until golden brown, stirring halfway; let cool.
  3. In one bowl, mix flour, salt, pepper, smoked paprika, and cumin.
  4. In a second bowl, beat the eggs.
  5. In a third bowl, combine toasted coconut and panko breadcrumbs.
  6. Dip each shrimp first into the flour mixture, then the egg, and finally coat with the coconut-panko mixture, pressing gently.
  7. Preheat air fryer to 400°F.
  8. Arrange shrimp in a single layer in the air fryer basket; cook for 8-10 minutes, flipping halfway, until shrimp are pink and coating is crispy.
  9. While shrimp cooks, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa; set aside.
  10. Warm tortillas in a dry skillet or microwave wrapped in a damp towel for about 30 seconds.
  11. Assemble tacos by placing 3-4 shrimp on each tortilla, topping with pineapple salsa, shredded cabbage or lettuce, avocado slices, and creamy sauce if desired.
  12. Serve immediately while shrimp is hot and crispy.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Toast coconut separately for best texture. Cook shrimp in batches if needed to avoid overcrowding. Pineapple salsa tastes better after resting 30 minutes. Warm tortillas before assembling for best texture. Can bake shrimp at 425°F for 12-15 minutes if no air fryer is available.

Nutrition

Keywords: shrimp tacos, coconut shrimp, air fryer recipes, pineapple salsa, quick dinner, crispy shrimp, tropical tacos

Find it online: https://breezybake.com/crispy-air-fryer-coconut-shrimp-tacos-easy-recipe-with-pineapple-salsa/