Air Fryer Coconut Shrimp Tacos with Pineapple Salsa

Get ready for a flavor explosion with our coconut shrimp tacos! Crispy air fryer shrimp peppered with sweet pineapple salsa and drizzled in a creamy sriracha lime mayo. Wrap it all in warm tortillas and bask in deliciousness.

Why You’ll Love This Recipe

My family has been LOVING these air fryer shrimp tacos. They’ve got that perfect combo of crunchy, sweet, tangy, + just the right kick of spice. Plus, I whipped up my own creamy sriracha lime sauce, and it ties everything together perfectly. 

The best part? An air fryer taco recipe means you get maximum crunch in minimum time (shrimp cooks in 8 minutes), WITHOUT turning on the oven. Serious game changer for Taco Tuesdays, don’t you think?

What You’ll Need to Make the Best Coconut Shrimp Tacos

• Fresh pineapple: Opt for fresh over canned. If it isn’t pineapple season, you can swap for mango. 
• Red onion: I like using red onion in this recipe, but it’s more of a color thing than a taste thing. Swap for white or yellow onion.
• Cilantro: I know, I know, you either love it or hate it. We love it in our house, so we’ve used more than ⅓ cup of chopped cilantro before; when I wing this recipe I just grab a healthy handful and go. ⅓ is a respectable amount for 2 cups of pineapple, but when in doubt, start with ¼ cup and increase slowly to taste. 
• Jalapeno: Jalapeno may or may not be spicy. If you want guaranteed spice you can opt for serrano or habanero. Habanero users beware, a few slivers is all you need. Wear gloves if you can and if you handle any of these chiles barehanded, wash hands with warm soapy water. 
• Mayonnaise: Not Miracle Whip. If you want to lighten it up you can use a mix of Greek yogurt and low-fat mayo. 
• Sriracha: This is another one of those ‘to taste’ ingredients. We stuck with one tablespoon because we have a toddler at the table. We’d probably go to two if it were just us adults. 
• Thai sweet chili sauce: You can buy this in the Asian aisle of most grocery stores, or you can make it from scratch. I added it to the creamy sriracha sauce, and more surprisingly, to the pineapple salsa. For the latter, I thought it added some consistency to the level of sweetness you get from the pineapple salsa, which is needed to compliment the sweet, nutty coconut! 
• Lime juice: Fresh is better for this recipe. 
• All-purpose flour: For the batter. I haven’t tested any other flours, but you could likely swap for rice flour, since it isn’t uncommon to use in tempura batters. Do so at your risk!
• Garlic powder: Helps flavor the batter here because minced, fresh garlic would burn. 
• Eggs: For the batter.
• Water: For the batter. 
• Raw shrimp peeled and deveined: Raw. Peeled. Deveined. These are the important bits. You can swap jumbo for medium for small. Just note that the smaller the shrimp, the quicker they cook. (I have temps for two different shrimp sizes in the Notes section of the recipe card.) Also, the smaller the shrimp, the longer it will take to prep them for the air fryer. 
• Sweetened coconut flakes: I’ve tried this recipe with sweetened and unsweetened coconut flakes and I prefer the sweetened coconut flakes. 
• Panko breadcrumbs: For crunch please use the Panko.
• Salt and pepper to taste

Equipment

• Air fryer: I use the Foodi Ninja and I love it simply because it is a workhorse in my  kitchen. 
• Half-sheet baking pan: Whether you are using your air fryer or your oven for this recipe, this is where I rest my prepared coconut shrimp before they go in the air fryer.
• Tortilla Warmer: If you don’t have a tortilla warmer and you make (soft-shelled) tacos on the regular, this is a practical addition to your kitchen.  

How to Make These Coconut Shrimp Tacos (And All the Fixins): Step-By-Step Instructions

Start with the Pineapple Salsa 

1. Mix diced pineapple, finely diced red onion, chopped cilantro, jalapeno, and lime juice. Add ⅛ teaspoon of salt. Then, add in Thai sweet chili sauce 1 teaspoon at a time, tasting as you go to determine whether you want to add another teaspoon or not. This will largely depend on the sweetness of the pineapple and your own tastebuds. Taste and adjust seasoning as necessary. Increase salt in ⅛ teaspoon increments. Add more jalapeno if the chile is not very spicy (or if you like spicy things).

Whip up Creamy Sriracha Lime Sauce

1. Whisk all of the ingredients for the sriracha lime sauce until combined: mayo, sriracha, lime juice, and Thai sweet chili sauce. Then taste and add salt in ⅛ teaspoon increments until salted to your preference. (I needed a small sprinkle.) Set aside. 

Get Your Shrimp On

1. Take your thawed, peeled and deveined shrimp and set them into a medium bowl.
2. Mix the dry ingredients together for the batter in a separate bowl. Then, whisk in eggs and slowly pour water in, whisking to create a smooth batter.
3. In a third bowl, combine the coconut and the panko. 
4. Then line up the bowls in this order: shrimp, batter, coconut panko. At the end of your production line, set down a clean, dry, unlined baking sheet. 
5. Dip each shrimp into the batter and then the coconut panko mixture to coat. (Tip: use 2 forks for mess-free dipping.)
6. Air fry shrimp in an air fryer at 390F for 8 minutes or until cooked through. 
7. Assemble your tacos. A bit of pineapple salsa. 2 shrimp (I like to cut mine in half so I get shrimp in every bite.) A drizzle of sriracha lime sauce. A few slices of raw red onion and a spritz of lime.
8. If you don’t have an air fryer, you can always spritz these in a bit of olive oil and bake these on a cookie sheet lined with parchment paper in an oven preheated to 425F for 10 minutes.

Tips & Tricks for a Flawless Meal

• Lighten this up. You can lighten up the creamy sriracha lime sauce, by swapping the full-fat mayo for ½ greek yogurt and ½ low-fat mayo. 
• Thaw the shrimp. Make sure your shrimp is fully thawed, but only thaw what you need. You should never refreeze previously frozen seafood.
• Prioritize. Because the shrimp cooks so dang fast, I start with the salsas and sauces and THEN do the shrimp. 
• Avoid messy prep work. Use two forks for mess-free dipping to coat shrimp in batter and panko coconut topping.
• Work in batches. If your air fryer is small, you may need to work in two batches. This actually works really well for our family, as I can prep the toddler’s plate and finish setting the table while the second batch is in the air fryer. 
• Don’t walk away. Shrimp cooks fast. Be careful not to overcook your shrimp or it will be rubbery and tough. 
• Jumbo shrimp or shrimpy shrimp, you decide. You can use any size shrimp you have on hand. The count number on the bag tells you approximately how many shrimp are in one pound, and that is what you need for this recipe.
• This recipe comfortably feeds two adults, 1 teenager, and a picky 3 year old. Double the recipe if you need to feed more.

Two Ways to Thaw Frozen Shrimp

Caution: Only thaw what you need, because you shouldn’t refreeze previously frozen seafood.

1. In the fridge, overnight. Take the bag of shrimp from the freezer to the refrigerator. Note: if you have a large bag of shrimp that has more than a pound, simply remove what you need and set it in an airtight container or freezer bag. 
2. In a bag, in a bowl of cold water. Takes approximately 45 minutes. You should only use cold water for this process.

How to Heat Corn Tortillas (Unless You’re Making Your Own)

1. On a gas stovetop. Turn on your burners on medium low. Then slap a tortilla down over direct heat. Heat for 15 seconds on each side or until they start to char in some places. Use a pair of tongs to flip the tortilla to avoid burning your fingertips. This is my preferred way of heating up tortillas. They get bubbly and charred in a few places. It’s delicious.
2. In a skillet. Heat a skillet over medium-high heat and warm tortillas for 15–30 seconds per side, or until tortillas smell toasty and have some brown spots. This is a great option if you don’t have a gas stove.
3. In the microwave. Although this can result in some gumminess, you can heat corn tortillas in the microwave. I suggest microwaving no more than 3 at a time, covering with a damp paper towel so they stay nice and soft (and so that they don’t taste like cardboard). Heat for 30 seconds at a time, setting warmed tortillas in a tortilla warmer until ready to eat.  

What to Serve with Your Air Fryer Shrimp Tacos

If you’re looking to increase the size of your tacos and your veggie intake, I recommend a purple coleslaw with a sweet lime dressing or some homemade guacamole.

These coconut shrimp tacos would pair well with a margarita or a dry white wine.

Looking for more Mexican-Inspired Meals?

While these definitely aren’t traditional Mexican fare, if tacos, Tex-Mex, and Mexican flavors are your thing, try:

• Cheese Entomatadas: Like enchiladas, but without a stint in the oven. A great vegetarian option!
• Chicken and Nopales in Salsa Verde: Salsa verde chicken, with nopales, for a flavor-packed meal with lots of vegetables!
• Cheese Beef Taco Pasta: Another non-traditional meal with bold Tex-Mex flavors to serve for Taco Tuesdays when you only have 30 minutes to put dinner on.

📖 Recipe

Air Fryer Coconut Shrimp Tacos with Pineapple Salsa

Get ready for a flavor explosion with our coconut shrimp tacos! Crispy air fryer shrimp peppered with sweet pineapple salsa and drizzled in a creamy sriracha lime mayo.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Course dinner

Cuisine Mexican

Servings 10 tacos

Ingredients

  

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Pineapple Salsa

• 2 cups Fresh pineapple medium dice
• ⅓ cup Red onion finely diced
• ⅓ cup Chopped cilantro
• ½ Jalapeno or to taste, depending how spicy you like it
• ¼ cup Fresh lime juice
• 1-2 teaspoons Thai sweet chili sauce
• ¼ teaspoon Salt or to taste

Creamy Sweet Chili Sauce

• ½ cup Mayonnaise
• 1-2 tablespoon Sriracha
• 1 tablespoon Thai sweet chili sauce
• 4 tablespoons Fresh lime juice

Batter

• ½ cup All-purpose flour
• 1 teaspoon Granulated garlic
• Optional Up to 1 teaspoon chili powder
• 2 Eggs whisked
• ¼ cup Water
• ¼ teaspoon Salt and pepper, each

Coconut Shrimp

• 1 lb Raw shrimp peeled and deveined
• 1 ½ cups Sweetened coconut flakes
• ¾ cup Panko breadcrumbs
• 10 corn tortillas swap for flour tortillas if desired

Instructions

 

Pineapple Salsa (Pico de Gallo)

• Mix diced pineapple, finely diced red onion, chopped cilantro, jalapeno, and lime juice. Add ⅛ teaspoon of salt. Then, add in Thai sweet chili sauce 1 teaspoon at a time, tasting as you go to determine whether you want to add another teaspoon or not. This will largely depend on the sweetness of the pineapple and your own tastebuds. Taste and adjust seasoning as necessary. Increase salt in ⅛ teaspoon increments. Add more jalapeno if the chile is not very spicy (or if you like spicy things).

Creamy Sriracha Lime Sauce

• Whisk all of the ingredients for the sriracha lime sauce until combined: mayo, sriracha, lime juice, and Thai sweet chili sauce. Then taste and add salt in ⅛ teaspoon increments until salted to your preference. (I needed a small sprinkle.) Set aside.

Batter + Shrimp

• Take your thawed, peeled and deveined shrimp and set them into a medium bowl.
• Mix the dry ingredients together for the batter in a separate bowl. Then, whisk in eggs and slowly pour water in, whisking to create a smooth batter.
• In a third bowl, combine the coconut and the panko.
• Then line up the bowls in this order: shrimp, batter, coconut panko. At the end of your production line, set down a clean, dry, unlined baking sheet.
• Dip each shrimp into the batter and then the coconut panko mixture to coat. (Tip: use 2 forks for mess-free dipping.)
• Air fry shrimp in an air fryer at 390F for 8 minutes or until cooked through.
• Assemble your tacos. A bit of pineapple salsa. 2 shrimp (I like to cut mine in half so I get shrimp in every bite.) A drizzle of sriracha lime sauce. A few slices of raw red onion and a spritz of lime.
• If you don’t have an air fryer, you can always spritz these in a bit of olive oil and bake these on a cookie sheet lined with parchment paper in an oven preheated to 425F for 10 minutes.

Notes

Love shrimp? How about Mexican food? Try this Mexican Shrimp Cocktail. It’s a staple at our summer gatherings and holidays.

Want something a little more ‘traditional?’ Try these Entomatadas. They’re like enchiladas, but no need to turn on the oven.

I recommend using 20-25 count shrimp. If using a smaller shrimp, adjust cooking size accordingly.

SHRIMP AIR FRYER COOK TIME

• For 21 to 25 count shrimp – cook at 390°F for 7 to 8 minutes.
• For 31 to 40 count shrimp – cook at 390°F for 5 to 6 minutes.

MORE NOTES

• Don’t overcrowd the air fryer basket. I used my 8 quart Ninja Foodi and was able to cook all the shrimp in two batches. I like to get my toddler’s plate served while I’m waiting on the second batch. 
• This fed two adults, 1 teenager, and a 3 year old. If you want to feed more, scale this recipe up! 
• Scroll up for instructions on how to safely thaw shrimp and different methods for warming up corn tortillas.

Keyword 30 minute dinners, shrimp, tacos

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