Coconut Lime Shrimp Tacos
Bring a taste of the tropics to your table with these Coconut Lime Shrip Tacos! This recipe combines succulent shrimp marinated in a zesty coconut lime sauce, topped with fresh slaw, and wrapped in warm tortillas. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are bursting with flavor and are sure to become a family favorite.
Why This Recipe Works
These Coconut Lime Shrimp Tacos are a hit because they’re quick and easy to make, yet packed with vibrant flavors. The marinade infuses the shrimp with a tangy, slightly sweet taste, while the fresh toppings add a satisfying crunch. Plus, the recipe is highly customizable—feel free to adjust the spice level or add your favorite taco toppings!
Another reason to love this recipe is its versatility. You can serve these tacos as a light lunch, a hearty dinner, or even as appetizers for a party. The combination of coconut and lime creates a refreshing flavor profile that’s perfect for any occasion.
What’s In Coconut Lime Shrimp Tacos?
The magic of these tacos lies in the marinade and the fresh toppings. Here’s what you’ll need:
- Shrimp: Use medium or large shrimp for the best texture and flavor.
- Coconut Milk: Adds creaminess and a hint of sweetness to the marinade.
- Lime: Provides a zesty, tangy flavor that balances the richness of the coconut milk.
- Garlic and Ginger: Add depth and warmth to the marinade.
- Slaw: A mix of cabbage, carrots, and cilantro for a fresh, crunchy topping.
- Tortillas: Use corn or flour tortillas, depending on your preference.
How To Make Coconut Lime Shrimp Tacos
This recipe is simple and comes together in just a few steps. Here’s how to make it:
Step 1: Marinate the Shrimp
- In a bowl, combine coconut milk, lime juice, garlic, ginger, and a pinch of salt.
- Add the shrimp and toss to coat. Let it marinate for 15-20 minutes.
Step 2: Prepare the Slaw
- In a separate bowl, mix shredded cabbage, carrots, cilantro, lime juice, and a drizzle of olive oil.
- Toss well and set aside.
Step 3: Cook the Shrimp
- Heat a skillet over medium-high heat. Add a bit of oil.
- Cook the shrimp for 2-3 minutes per side until pink and opaque.
Step 4: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with a few shrimp and top with the prepared slaw.
- Drizzle with extra lime juice or a dollop of sour cream if desired.
Sides for Coconut Lime Shrimp Tacos
Pair your tacos with these delicious sides:
- Mexican Street Corn: Grilled corn topped with mayo, cheese, and chili powder.
- Black Bean Salad: A refreshing mix of black beans, corn, and avocado.
- Guacamole and Chips: A classic combo that’s always a crowd-pleaser.
- Mango Salsa: Sweet and tangy, perfect for dipping or topping.
Recipe FAQ’s
Can I Use Frozen Shrimp?
Yes! Thaw the shrimp completely before marinating for the best results.
How Spicy Are These Tacos?
The recipe is mild by default, but you can add chili powder or hot sauce to the marinade for extra heat.
Can I Make This Ahead?
You can prepare the slaw and marinade ahead of time, but cook the shrimp just before serving for the best texture.
Other Recipes To Try
- Mango Coconut Chicken Curry: A tropical twist on classic curry.
- Spicy Pineapple Shrimp Skewers: Grilled shrimp with a sweet and spicy glaze.
- Coconut Lime Rice: A fragrant side dish that pairs well with any protein.
- Avocado Lime Pasta Salad: A creamy, zesty pasta salad perfect for picnics.
- Chicken Tinga Tacos: Smoky, spicy shredded chicken in soft tortillas.
- Habanero Pineapple Salsa: A fiery and fruity salsa perfect for dipping or topping.
Coconut Lime Shrimp Tacos
Equipment
Ingredients
For the Shrimp Marinade:
- 1 lb 450g medium shrimp, peeled and deveined
- ½ cup coconut milk
- 2 tbsp lime juice
- 2 garlic cloves minced
- 1 tsp ginger minced
- ½ tsp salt
For the Slaw:
- 2 cups shredded cabbage
- 1 carrot shredded
- ¼ cup cilantro chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
For the Tacos:
- 8 small tortillas corn or flour
- Lime wedges for serving
Instructions
- Marinate the Shrimp: In a bowl, combine coconut milk, lime juice, garlic, ginger, and salt. Add shrimp and marinate for 15-20 minutes.
- Prepare the Slaw: In a separate bowl, mix cabbage, carrot, cilantro, lime juice, and olive oil. Set aside.
- Cook the Shrimp: Heat oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink.
- Assemble the Tacos: Warm tortillas, then fill with shrimp and slaw. Serve with lime wedges.
Notes
- Spice Level: Add chili powder or hot sauce to the marinade for extra heat.
- Make Ahead: Prepare the slaw and marinade up to a day in advance.
- Substitutions: Use chicken or tofu instead of shrimp for a different protein option.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Serving Suggestion: Serve with extra lime wedges and a side of guacamole.
Nutrition
Enjoy your Coconut Lime Shrimp Tacos! Let us know how they turned out in the comments below!