When I want tacos that feel light but still exciting, I make these coconut shrimp tacos. They’re quick, fresh, and give off total tropical vacation vibes. No batter or frying, just juicy shrimp simmered in creamy coconut milk.

Add mango, avocado, and cilantro on top, and it’s pure sunshine in a tortilla. My family always goes silent when we eat these, and that’s how I know they’re a winner.

Ingredients

Shrimp – Jumbo shrimp (10/15) or smaller (26-40 per pound shrimp) works perfect too. Just don’t overcook them!
Coconut milk – This gives that creamy tropical flavor without any heavy sauces. Full-fat or light both work fine.
Hot sauce – Sriracha adds heat and tang. Use your favorite, or skip it if cooking for kids.
Mango – Brings sweetness and color! Pineapple works great too if that’s what you have on hand.
Greek yogurt – It’s the base for the creamy garlic-cilantro sauce. You can swap it for sour cream or a dairy-free yogurt if needed.
If you like more taco recipes, try my tropical, tuna or chicken tacos.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Shrimp Tacos

Marinate the shrimp: Mix shrimp with coconut milk, lime juice, zest, hot sauce, garlic, salt, and pepper. Cover and refrigerate for at least 1 hour to soak up all that flavor.
Make the sauce: Stir together Greek yogurt, garlic, lime juice, and cilantro until creamy and smooth. Set aside.
Cook the shrimp: Grill or pan-fry the shrimp over medium-high heat for a few minutes on each side, until pink and opaque. Don’t overcook!

Toast the tortillas: Quickly warm them in a dry skillet or directly over a gas flame until soft and slightly charred.
Assemble the tacos: Add avocado slices, shrimp, diced mango, and onion to each tortilla. Drizzle with garlic-cilantro yogurt sauce and finish with a squeeze of lime.

My Favorite Tools

Cast iron skillet – I like using a cast iron skillet for a quick sear - it gives shrimp that nice char.
Taco holder stands – If you make tacos often, these holders make serving way easier.
Citrus juicer – for squeezing lime juice.
Chef’s knife or mini chopper – for cutting mango, onion, and cilantro.
Wooden cutting board
For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.

Coconut shrimp night made easy: I use this pure, no guar gum coconut milk for the best flavor and marinate shrimp in a bowl or these reusable silicone bags—less waste, less cleanup!

Tips

Toss the leftover marinade once the shrimp go in the pan, no one wants to mess with raw shrimp juices.
If you’re starting with frozen shrimp, thaw them completely and pat them bone-dry before marinating. It makes a big difference in how they brown.
I like a kick, so I usually add a bit more Sriracha than the recipe calls for. Adjust to your heat level.
Don’t stress if you’re out of mango—pineapple is just as good, sometimes even better when it’s super sweet.
Warm tortillas make or break a taco night. I like to toast mine right over the gas flame until they get a few brown spots.
That garlic-cilantro sauce? Save some for dipping fries or veggies, it’s addictive!

Julia's Tips

Don’t Skip the Marinade: It’s what gives the shrimp that juicy, coconut-lime flavor that makes these tacos so addictive.
Shrimp Cook In No Time: literally just a couple of minutes per side. If they curl up tight and turn pink, they’re done.

Freezing And Storing Instructions

To Store. Store leftovers in these glass meal prep containers. They’re perfect for keeping shrimp and salsa separate so everything stays fresh.
Freeze cooked shrimp flat in a single layer for up to 2 months. Thaw in the fridge overnight.

Serving Suggestions

Mexican rice
Grilled corn on the cob
Fresh coleslaw
Guacamole and chips
Agua frescas or limeade

More Taco Recipes

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Coconut Shrimp Tacos