Spicy Coconut‑Rice Shrimp Tacos with Mango‑Cilantro Slaw

Turn ordinary taco nights into a beach‑side fiesta with these coconut‑rice shrimp tacos. The combination of sweet mango, zesty cilantro, and spicy shrimp satisfies every craving. A quick 30‑minute meal that packs a protein punch!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup short‑grain coconut rice (uncooked)
• 1 ½ cups water
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 8 small corn or flour tortillas
• ½ cup diced ripe mango
• ¼ cup chopped fresh cilantro
• 2 tbsp finely sliced red onion
• 1 lime, cut into wedges
• 4 tbsp fresh lime juice
• 2 tbsp sliced scallions
• 1 tbsp toasted coconut flakes
• Optional: sliced avocado or Greek yogurt for drizzling

Instructions

1. Rinse coconut rice under cold water. In a saucepan, combine rice, water, a pinch of salt, and a 1‑inch piece of lemongrass (optional). Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.
2. In a small bowl, whisk together smoked paprika, cumin, cayenne, salt, and pepper. Toss shrimp in this spice mix until evenly coated.
3. Heat olive oil in a large skillet over medium‑high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.
4. In the same skillet, add a splash of water and reduce heat to medium. Toss in the cooked coconut rice, stirring to coat with the pan juices. Season lightly with salt.
5. Warm tortillas: place each tortilla on a dry skillet or microwave for 10 seconds until pliable. Lightly brush with 2 tsp olive oil (optional).
6. Prepare slaw: combine mango, cilantro, red onion, lime juice, scallions, and toasted coconut flakes in a bowl. Mix gently.
7. Assemble tacos: lay a tortilla on a plate, spoon ¼ cup of fluffy coconut rice, then ½ cup of shrimp, and top with a generous spoonful of mango‑cilantro slaw. Sprinkle extra cilantro and lime wedges on top.
8. Serve immediately with optional avocado slices or a dollop of Greek yogurt. Garnish with additional toasted coconut if desired.

Chef's Note

For an extra tropical twist, sprinkle a pinch of edible gold leaf on the slaw. Keep the coconut rice warm by covering it tightly with foil; it’s ready for the next meal if you prep ahead.

Make-Ahead Tips

Coconut rice and shrimp can be prepared up to 2 days in advance. Keep chilled in an airtight container; reheat gently before assembling tacos.

Substitutions

Replace shrimp with grilled tofu or tempeh for a vegetarian version. Swap mango with diced pineapple or peach. Use quinoa or cauliflower rice instead of coconut rice.