Coconut Shrimp Tacos Recipe
Coconut Shrimp Tacos provide 29g protein and 1170 calories per serving—high-calorie protein meals designed for bulking phases or heavy training weeks. Four quick stovetop servings total 116g protein per batch, accelerating your daily targets on high-volume days. Rotate these into cycles where you're tracking 200g+ protein without prep fatigue.
Ingredients
- •Flour, All-Purpose, White(120g)
- •Garlic powder(1g)
- •Paprika, Ground(1g)
- •Cumin, Ground(1g)
- •Allspice, Ground(1g)
- •¼ tsp salt ($0.01)
- •¼ Tsp Black Pepper (Freshly Cracked, $0.04)
- •Egg, Whole, Large(50g)
- •1 Tbsp water ($0.00)
- •Bread Crumbs, Panko, Dry(120g)
- •Coconut, Shredded, Sweetened(240g)
- •Shrimp(340g)
- •Flour Tortillas
- •Vegetable oil(240g)
- •Cabbage, Green(150g)
- •Pineapple Salsa, Prepared(120g)
Instructions
- 1Grab 4 medium bowls or shallow dishes. In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. In the second bowl, whisk together the egg and 1 Tbsp of water. In the third bowl, add the panko and shredded coconut. Mix to combine. The last bowl will be where you place your prepared breaded coconut shrimp.
- 2Toss the thawed shrimp in the flour, coating all sides. Do not overcrowd the bowl. You may need to work in batches. Next, dip the shrimp in the egg mix and completely cover. Lastly, press the shrimp into the panko/coconut blend, flipping over to cover all sides. Press firm so it adheres. Set the shrimp in the last bowl until all the shrimp are breaded and ready to fry.
- 3Heat a heavy bottom skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
- 4In the same skillet, heat the vegetable oil over medium heat. The oil should be 350 to 365℉. You can use a meat thermometer to check. Once the oil has reached the correct temperature, carefully place the coconut shrimp in the skillet for 2 minutes, until golden brown. Do not over crowd the skillet. Using tongs, gently flip the shrimp over and continue cooking for 2 more minutes.
- 5Remove the coconut shrimp and place on paper towels to drain. Continue cooking until all the shrimp are done.
- 6To assemble the tacos, place the shredded cabbage down the middle of the tortillas. Top with coconut shrimp, pineapple salsa, and any additional desired toppings.
Nutrition — Per Serving
1170
calories
29g
protein
85g
fat
- Carbohydrates
- 78g
- Saturated fat
- 28.9g
- Sodium
- 717 mg
- Dietary fiber
- 6.6g
4 servings per batch · ~346g each
Macro data sourced from USDA FoodData Central
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How much protein does Coconut Shrimp Tacos have per serving?
Each serving contains 29g of protein with 1170 calories total. The macros break down to 85g fat and 78g carbs, making this a calorie-dense option that skews higher in fat content.
How long does Coconut Shrimp Tacos take to prep?
This recipe qualifies as quick prep and yields 4 servings cooked on the stovetop. You're looking at a fast turnaround for a batch of tacos ready to portion and store.
Is Coconut Shrimp Tacos good for fat loss?
At 1170 calories per serving, this recipe is not ideal for fat loss phases due to the high calorie and fat content. It works better as an occasional meal or for maintenance/surplus phases when you have more room in your daily intake.
