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Coconut Shrimp Taco Bowls {with Cilantro-Lime Red Cabbage Slaw & Mango Salsa}

July 18, 2017 by Keri 10 Comments

Coconut shrimp taco bowls are the epitome of summer. Tropical flavors and full of color, you will want to eat these every single day for the rest of the season! 

Welcome to another week, friends! I can’t believe that we are halfway through July already. ??? Why does summer always go so much faster than winter?!

Luckily, we still have plenty of summer days left. Even though back-to-school stuff is out everywhere (which I secretly love!), we are still in the middle of summer. Which means we have to soak up all that summer produce!

Coconut shrimp taco bowls are the epitome of summer. Tropical flavors and full of color, you will want to eat these every single day for the rest of the season! 

Not only are these coconut shrimp taco bowls extremely delicious and colorful, but they are dairy-free, gluten-free, Paleo, AND Whole30! If you’re not into food labels, you can absolutely still enjoy these… you just need to enjoy delicious food. ?

Anyway, let’s talk about all the tasty components of these taco bowls. 

Coconut shrimp is one of my newest obsessions. Shrimp coated in finely shredded coconut… what’s not to love?

If you aren’t a shrimp fan, you can use chicken instead. In fact, I made these taco bowls over the weekend using chicken and they were just as tasty. 

All you need to do is toss your shrimp (or chicken) in a bit of tapioca starch, then dip into egg, and then into finely shredded coconut flakes. I recommend unsweetened coconut, but if you can’t find it, sweetened will work, too. You’ll just have to keep a close eye on them while you’re pan frying them – they will burn quicker due to the extra sugar. 

Mango salsa is another one of my latest obsessions. I have been putting this on EVERYTHING. It’s SO good and so simple. 

Finely chopped mango, bell pepper, red onion, a bit of jalapeño, cilantro, and lime juice. Simple, but extremely delicious! It pairs perfectly with the coconut shrimp, but it’s also great over blackened salmon or mahi mahi, grilled chicken, or as is with chips for dipping. 

Make extra, because you’re going to want leftovers!

Oh, and we can’t forget the cilantro-lime red cabbage slaw! Shred some red cabbage and carrots and toss with a delicious citrusy cilantro vinaigrette. 

When it comes to serving these coconut shrimp taco bowls, you have a few options. To keep things Paleo and Whole30 friendly you can eat them as is, or serve it all over cauliflower rice. If you’re not concerned about Paleo/Whole30, you can use quinoa, white, or brown rice as the base.

The first time I made these, I ate them as is. Perfectly delicious. Over the weekend I used white rice that I cooked in half coconut milk and half coconut water. It was delicious!

You could also enjoy these as tacos instead of bowls. Just pile all the ingredients into warm corn tortillas, and bam!

I like options, if you couldn’t tell. ?

Have a great week! ✌?


Coconut Shrimp Taco Bowls {with Cilantro-Red Cabbage Slaw & Mango Salsa}
2017-07-18 08:17:19
Serves 4
Coconut shrimp taco bowls are summer in a bowl! These colorful bowls are full of crispy coconut shrimp, cilantro red cabbage slaw, and a delicious mango salsa. {Dairy-Free, Gluten-Free, Paleo, & Whole30}
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Red Cabbage Slaw
  1. ¼ Cup Fresh Orange Juice, about 1 large orange
  2. 2 Limes, juiced
  3. 1 Teaspoon Dijon Mustard
  4. 1 Garlic Clove, peeled
  5. ½ Teaspoon Each Salt & Pepper
  6. ¼ Cup Fresh Cilantro
  7. Extra-Light Olive Oil
  8. ½ Head Red Cabbage, finely shredded
  9. 1 Cup Shredded Carrots
For the Mango Salsa
  1. 1 Mango, cut into small cubes
  2. ½ Red Bell Pepper, finely diced
  3. 2 Tablespoons Red Onion, finely diced
  4. 1 Tablespoon Finely Chopped Jalapeno, optional
  5. 2 Tablespoons Cilantro, finely chopped
  6. Salt & Pepper, to taste
  7. 1 Lime, juiced
For the Shrimp
  1. 24 Medium-Large Shrimp, peeled and deveined
  2. ½ Cup Tapioca Starch*
  3. 2 Eggs, beaten with 1 tablespoon water
  4. 1 Cup Finely Shredded Unsweetened Coconut
  5. Salt & Pepper
  6. Coconut Oil, for frying
For serving
  1. Cauliflower Rice (for Whole30/Paleo), Quinoa, White or Brown Rice (Optional)
  2. Sliced Avocado
  3. Cilantro Leaves
  4. Lime Wedges
For the Slaw
  1. Combine the orange juice, lime juice, Dijon mustard, garlic, salt and pepper, and cilantro in a blender or food processor. Process until the ingredients are well combined and almost smooth. Slowly stream in the olive oil until the dressing is smooth and emulsified.
  2. Combine the red cabbage and carrots in a large bowl and toss with 2-3 tablespoons of the dressing, until lightly coated. Set the slaw aside while you prepare the rest of the dish, stirring occasionally.
For the Mango Salsa
  1. Combine the mango, red pepper, red onion, jalapeno, and cilantro in a medium bowl. Toss to combine and season to taste with salt and pepper and toss with the lime juice.
For the Shrimp
  1. Lay out the shrimp on paper towels to soak up extra moisture.
  2. Place the tapioca starch in a shallow dish and season liberally with salt and pepper. Pour the eggs in another shallow dish, and place the coconut flakes in another. Season the coconut well with salt and pepper.
  3. Coat the shrimp by dusting each in tapioca starch, dipping in egg, and then coating in coconut flakes. Repeat until all the shrimp are well coated.
  4. Add some coconut oil to a hot skillet to coat the bottom and cook the shrimp until golden brown on each side (you will need to do a few batches), about 2 or 3 minutes per side.
For Serving
  1. Choose your base (cauliflower rice, quinoa, rice)… or you can simply use the slaw as your base! Whatever you choose, lay it in the bottom of a bowl and arrange the shrimp over top of the slaw. Top with the mango salsa, avocado slices, and cilantro for garnish. Squeeze a lime wedge over everything and enjoy!
Notes
  1. *Cornstarch or gluten-free all purpose flour can be substituted. (These won't be Paleo/Whole30 compliant). If you're not gluten-free, you can use regular all-purpose flour.
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Filed Under: Dairy-Free, Dinner, Fish & Seafood, Gluten-Free, Healthy Choices, Lunch, Make Ahead, Tacos, Whole30

« Puffed Quinoa, Fruit, and Yogurt Parfaits
What I Eat | Enjoying Summer Produce »

Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    July 18, 2017 at 5:11 pm

    I have zero clue how spring and summer go so quick but winter feels like it takes up 3/4ths of the year. I call B.S. on father Time. 😉 I am totally digging these bowls, girlie!!!! I absolutely LOVE me some coconut shrimp! So the fact that you piled those delicious babies on some slaw and piled it high with mango salsa is making me swoon! Most definitely making this soon! Cheers! <3
    Cheyanne @ No Spoon Necessary recently posted…Grilled Honey Lemon Chicken Skewers with Arugula & Basil SaladMy Profile

    Reply
    • identiconKeri says

      July 21, 2017 at 10:55 am

      Thank you, Cheyanne! And yes, winter takes up wayyyyyy too much of the year 😉

      Reply
  2. Mary says

    July 18, 2017 at 8:23 pm

    I saw on Instagram you had a new post and I had to dash over here to read it. I love love love coconut shrimp, but I never thought about creating a healthy and delicious taco bowl. That avocado looks makes my mouth water and don’t get started on your mango salsa. I’ve always wanted to make my own mango salsa.

    Reply
    • identiconKeri says

      July 21, 2017 at 10:54 am

      Thanks, Mary! Mango salsa is one of my favorites lately. I’ve been putting it on anything and everything!

      Reply
  3. Gayle @ Pumpkin 'N Spice says

    July 20, 2017 at 6:53 am

    Summer definitely goes by way faster than winter, and I hate it! I wish there was a pause button in life sometimes haha. These shrimp taco bowls look amazing, Keri! I’m loving that you made your own coconut shrimp! I would gladly devour this every day of the summer, and then some. Love those flavors!

    Reply
    • identiconKeri says

      July 21, 2017 at 10:52 am

      I wish there was a pause button, too! How cool would that be?! Thanks for the kind words, Gayle!

      Reply
  4. Thao @ In Good Flavor says

    August 18, 2017 at 11:26 am

    My daughter just announced that she is going to go paleo. This shrimp bowl is perfect! But you don’t have to be paleo to enjoy they scrumptious meal. I love everything in it!
    Thao @ In Good Flavor recently posted…STRAWBERRY GRAPE-NUTS YOGURT BREAKFAST POPSICLESMy Profile

    Reply
  5. Regina says

    July 8, 2019 at 5:43 am

    Despite me having to sub several ingredients, this was delicious! I can’t wait to try it again per the actual recipe. Thanks for sharing!

    Reply
  6. Palash says

    June 15, 2021 at 6:25 am

    Worderful shrimp recipe. One of the best healthy dishes with shrimp.
    Palash recently posted…Instant Pot Shrimp Fried RiceMy Profile

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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