Coconut Shrimp Tacos from Cafe Rio feature crispy golden shrimp coated in shredded coconut, served in a soft tortilla with fresh cabbage slaw, tangy lime crema, and a hint of cilantro, delivering a tropical twist with a perfect mix of crunchy and creamy flavors.
Equipments
- Mixing bowls
- Whisk
- Shallow dishes (for breading)
- Tongs
- Baking sheet or plate (for holding coated shrimp)
- Frying pan or deep fryer
- Paper towels (for draining)
- Slotted spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Citrus juicer or reamer
- Small bowl (for crema)
- Spoon or spatula
- Serving platter
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt
- Black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
- 8 small flour or corn tortillas
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juice and zest)
- 1 teaspoon honey
- 1 teaspoon hot sauce (optional)
- 1/4 cup thinly sliced red onion
- 1 small carrot, shredded
Use fresh large shrimp for the best texture and flavor in your Coconut Shrimp Tacos. Shredded sweetened coconut is key to achieving that crispy, golden coating combined with panko breadcrumbs for extra crunch. Make sure to season the flour mixture well with garlic powder, smoked paprika, cayenne pepper, salt, and black pepper to infuse your shrimp with layered spice notes. Lime juice and zest brighten the tangy lime crema, which balances the richness of mayonnaise and sour cream. Your homemade Coconut Shrimp Taco from Cafe Rio copycat menu will impress with its perfect blend of tropical, crunchy, and creamy flavors.
Instructions
- Peel and devein shrimp if not already done.
- Pat shrimp dry with paper towels.
- Season shrimp with salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
- Set up breading station: one shallow dish with flour, one with whisked eggs, and one with a mixture of shredded coconut and panko.
- Dredge shrimp in flour.
- Dip shrimp in egg wash.
- Coat shrimp with coconut-panko mixture.
- Place coated shrimp on a baking sheet or plate.
- Heat vegetable oil in frying pan or deep fryer to 350°F (175°C).
- Fry shrimp in batches until golden and cooked through, 2-3 minutes per side.
- Remove shrimp with slotted spoon and drain on paper towels.
- In a mixing bowl, combine green and red cabbage, shredded carrot, red onion, and chopped cilantro.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, honey, and hot sauce (if using) to make lime crema.
- Toss cabbage slaw with a little salt and pepper.
- Warm tortillas in a dry pan or microwave.
- Spread lime crema on tortillas.
- Add cabbage slaw to each tortilla.
- Top with coconut shrimp.
- Garnish with more cilantro and a squeeze of lime, if desired.
- Serve immediately on a platter.
Substitution
Coconut Shrimp Tacos from Cafe Rio copycat menu combine crispy shrimp coated with shredded coconut and panko, offering a delightful tropical crunch. You can substitute frozen shrimp if fresh shrimp is unavailable, just make sure to thaw and pat them dry thoroughly before breading. If you don't have sweetened shredded coconut, lightly toasting unsweetened coconut with a touch of sugar can provide a similar sweetness and texture. For a healthier alternative, try baking the shrimp instead of frying, but be aware that the texture may be less crispy. If corn tortillas are unavailable, soft flour tortillas work well and maintain the authentic taco feel.
Tips
Ensure shrimp are thoroughly patted dry before seasoning to help coatings adhere better. Maintain oil temperature at 350degF (175degC) to achieve crispy shrimp without greasiness. Use separate shallow dishes for flour, egg, and coconut-panko coatings to prevent clumping and ensure even breading. Warm your tortillas just before serving to keep them soft and pliable for easy folding.
Nutritions
Coconut Shrimp Tacos provide a balanced combination of protein from large shrimp and healthy fats from the shredded coconut used for coating. The cabbage slaw adds dietary fiber and essential vitamins like vitamin C and K, while the lime crema offers a creamy texture enriched with calcium from sour cream and mayonnaise. Each taco includes antioxidants and anti-inflammatory compounds from spices like cayenne pepper and smoked paprika. Your meal is not only flavorful but also packed with nutrients that support immune health and digestion.
Storage
Store leftover coconut shrimp in an airtight container in the refrigerator to maintain crispness and freshness for up to 2 days. Keep the lime crema and cabbage slaw separate in small, sealed containers to prevent sogginess and store them in the fridge for up to 3 days. You can reheat your shrimp gently in a toaster oven or air fryer to restore crunch before assembling your tacos again.
Variation or Alternatives
You can substitute the sweetened shredded coconut with unsweetened coconut flakes for a less sugary option that still provides crunch. Swap panko breadcrumbs with crushed tortilla chips to add a slightly salty, southwestern flavor to your shrimp coating. Instead of frying, bake the shrimp at 400degF (200degC) for 12-15 minutes to reduce oil usage and create a lighter taco filling. For a zesty twist, try mixing Greek yogurt into the lime crema for extra creaminess and protein.
Allergies
Coconut Shrimp Tacos contain shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The recipe also includes gluten from panko breadcrumbs and flour, posing a risk for those with gluten intolerance or celiac disease. Your preparation should avoid cross-contamination if allergies are a concern, especially with eggs and dairy present in the lime crema ingredients.
Why this recipe?
The Coconut Shrimp Taco at Cafe Rio boasts a unique combination of crispy, lightly battered shrimp paired with a creamy, tropical coconut sauce that excites your taste buds. Its fresh toppings, including crunchy slaw and zesty lime crema, create a perfect balance of textures and flavors. You'll appreciate the vibrant and refreshing experience that sets this dish apart in the seafood taco category. Replicating this popular menu item at home allows you to enjoy Cafe Rio's signature taste while customizing ingredients to your preferences.