Coconut Shrimp Tacos

Time: 30 minutes

This recipe will fill your soul with happiness… easy to make, delicious, and healthy and…. you will want it again and again.

Music Selection: One Republic – Say (All I Need)


50 -60 medium shrimp, uncooked, tail off

1 ½ cups flour (for keto use coconut flour)


(optional ½ tsp smoked paprika)

2 cups unsweetened coconut flakes

3 eggs

Flour tortillas (8 inch) for keto use parmesan cheese wraps or keto friendly wraps

1 bag coleslaw

1 Green onion, diced finely

Fresh cilantro

½ cup mayonnaise

3 Tbsp pineapple juice


Salsa verde

Optional – diced avocado

2 cups grated cheese (we like a swiss/mozza blend or cojita)

Non-stick spray


Gather 4 bowls. Preheat oven to 375 degrees.

In bowl 1 – put the coconut flakes

In bowl 2 – beat the eggs

In bowl 3 – add the flour and salt/pepper (and paprika)

In bowl 4 – put the coleslaw and green onion

Line a baking sheet with foil and spray with non-stick spray.

Take a shrimp and coat lightly in the flour. Then dip it in the egg and then coat it in the coconut. Place on baking sheet. Continue until all the shrimp are done and placed in a single layer on the sheet.

Place in oven and bake for 12 minutes. You can flip them part way if you want to.

In bowl 4, add the mayonnaise and pineapple juice, plus some salt/pepper. Mix well.

To make the tacos, on a tortilla (or keto wrap), place some of the coleslaw mix and fresh cilantro. Place 5 – 6 shrimp on top. Then add toppings, like cheese, sriracha, avocado or salsa verde. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.