Coconut Shrimp & Sweet Chili Sauce Street Tacos

Always say YES to shrimp tacos! Loaded with our signature coconut shrimp bites, pickled onions, fresh salsa and drizzled sweet chili sauce.

  • Total Time

    30 min

  • Servings



  • 12 frozen Coconut Shrimp Bites
  • 13 cup white distilled vinegar
  • 2 tbsp water
  • 1 medium red onion sliced thin
  • 1 tsp sugar
  • 14 tsp salt
  • 1 sprig of thyme
  • 3 diced Roma tomatoes
  • 2 tbsp diced jalapeños
  • 13 cup of diced sweet bell peppers — red, orange or yellow
  • 2 limes quartered
  • 1 mini cucumber sliced thin
  • 8 avocado slices in lime juice
  • Cooking oil spray
  • 8 small soft corn tortillas
  • Red Lobster Sweet Chili Sauce (included in Coconut Shrimp Bites package)
  • 4 sprigs of cilantro


  • Preheat oven to 425 degrees F.
  • Cook Red Lobster Coconut Shrimp Bites according to package directions.
  • To make pickled onions, in a small pot add distilled vinegar, water, red onion, sugar, salt, and thyme. Cook on low for approximately 5 minutes until onions turn magenta in color and soften a bit.
  • To make fresh salsa, in a medium bowl add diced tomatoes, jalapeños and peppers. Squeeze 2 lime wedges. Mix.
  • Spray a flat pan with cooking oil. Individually cook each side of tortilla for 20-30 seconds. Spray the pan with cooking oil again as needed.
  • To assemble tacos, place two double layers of corn tortillas on each plate and layer avocados slices, cucumbers slices, salsa, and pickled onion. Place 3 Red Lobster Coconut Shrimp Bites on top of each taco, drizzle all with Sweet Chili Sauce and finish by placing cilantro atop.
  • Preparation alternative - Dice pickled onion, chop cilantro and add to fresh salsa.

In This Recipe