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Air Fryer Spicy Coconut Shrimp Tacos

Air Fryer Spicy Coconut Shrimp Tacos

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Coconut Shrimp with just enough spice to make it have a little kick, yet mild enough for the whole family. Air Fry the shrimp to give them the perfect crisp without any deep frying! Paired with mango pineapple salsa and black beans, and you'll have a happy tummy. To make this recipe Paleo, omit the corn taco shells and eat on a bed of coleslaw salad.
Prep Time 30 minutes
Cook Time 6 minutes
Marinate 30 minutes
Total Time 36 minutes
Servings 6
Author Instant Pot Creations

Ingredients

Shrimp Tacos

  • 1 1/2 lb wild caught, medium sized shrimp, (deveined and tails/shells removed) 41-50 count size
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 lime, juiced
  • 1 1/2 cups Cassava Flour (I use Otto's Cassava Flour) or you can use white flour if not gluten free
  • 2 cups unsweetened shredded coconut
  • 4 or 5 large eggs, beaten
  • 1 pkg fajita sized corn tortillas, 18 count (omit if paleo)
  • Nonstick spray, (we like non aerosol avocado oil spray)
  • 1 16oz bagged coleslaw
  • 1 15oz can seasoned black beans or homemade

Mango Pineapple Salsa

  • 1/2 pineapple, diced
  • 1 ripe mango, diced
  • 1 red bell pepper, diced
  • 1 white onion, diced
  • 1 jalapeno, or to taste (they vary in spice level)
  • 1/2 cup cilantro, finely chopped (about 1/3 bunch)
  • 1 lime, squeezed
  • salt to taste (we like pink Himalayan)

Instructions

Shrimp Marinade

  • If using frozen shrimp, make sure they're properly thawed. tails removed and deveined. Place shrimp in a bowl. Add paprika, salt, cayenne pepper and juice of 1 lime. Stir to combine. Place bowl in the fridge and marinate for 30 minutes (or overnight). Start on the salsa while the shrimp marinates.

Salsa

  • For the salsa, chop up all fruit/veggies with a knife or use a food processor.  In a large bowl, combine pineapple, mango, red bell pepper, onion, jalapeno, cilantro, lime juice and add salt to taste. Mix well. Set aside.

Coconut Shrimp

  • Spray air fryer basket and rack with non stick spray.
  • Put the cassava flour on a plate and the shredded coconut on another separate plate. Whisk the eggs in a small bowl and place bowl between flour and coconut. This will be your dipping line up.
  • Start by dipping a piece of shrimp in the flour, coating on all sides. Then dip the flour coated shrimp into the eggs. Then place shrimp in the coconut and flip until coated. Place dredged shrimp on a clean plate until ready to cook or start placing into the air fryer basket.
  • Once the air fryer basket is full with a single layer on bottom rack and top rack (if your model has a top rack), cook for 5 minutes at 370 F. Take basket out, flip shrimp and continue cooking for another 2-3 minutes or until desired golden, crispy exterior.
  • While each batch of shrimp is cooking, continue to repeat the dipping process with all remaining shrimp. After shrimp is done, it's time to prep the tortilla shells.
  • Tortilla Shells
  • Place corn tortilla in hand and lightly spray with avocado oil on each side. Place tortilla on Air Fryer rack between the metal grill with edges hanging down. Cook for 370 F for 2-3 minutes. Remove with tongs onto a plate. It will continue to harden as it cools. Repeat with remaining tortillas.
    Air Fryer Taco Shells on rack in Air Fryer

Tacos

  • To assemble the tacos, place coleslaw and black beans in taco. Place 3 shrimp on top and add mango salsa evenly across the taco.
  • Enjoy the sweet, salty and spicy coconut shrimp tacos!