Menu Savings with Craveable Coconut Shrimp Tacos with Jerk Aioli

Chef Claude Leblond Ideas & Inspiration

Shrimp Tacos

Add excitement to your menu with seafood tacos in the appetizer / sharing section. Cut the prep time with High Liner Coconut Breaded Shrimp Butterfly Cut Clean Tail, deep-fried from frozen, to a golden colour and crunchy texture in only 2 ½ minutes.

Chef Hack: Toss the shrimp with jerk seasoning immediately after deep frying, for an exotic, spicy note that compliments the sweetness of the coconut.

Cost Savings: Each Coconut Breaded Shrimp costs about 35 cents, with zero waste.

Foodservice Tip: Add dipping sauces for a premium menu offering.


12 frozen High Liner Coconut Breaded Shrimp Butterfly Cut Clean Tail (Product Code 7918)

12 x 4 ½” flour tortillas

1/4 fresh pineapple, peeled and sliced

1/2 red pepper, diced

1 tbsp red onions, finely diced  

1  tbsp olive oil

1 lime, juiced

1 tbsp fresh cilantro

½ cup mayonnaise

1 tbsp jerk seasoning

1/4 cup green cabbage, shredded

1/4 cup red cabbage, shredded


  1. To make pineapple salsa, char grill pineapple. Dice and mix with red pepper, red onions, olive oil, lime juice and cilantro.
  2. Make jerk aioli by combining the mayonnaise with jerk seasoning. Spoon into a squeeze bottle.
  3. Deep fry frozen High Liner Coconut Breaded Shrimp Butterfly Cut to order, as per package instructions. Remove tails and slice in half lengthwise, if desired.
  4. Fill each tortilla with shredded cabbage, pineapple salsa, coconut shrimp and top with jerk aioli.

Serves 4 or 6 as an appetizer.