Description
These Coconut Shrimp Tacos with Habanero Lime Butter combine crispy, golden coconut shrimp with a spicy, tangy butter sauce, wrapped in warm corn tortillas and topped with fresh cabbage and cilantro. Perfect for a quick, flavorful meal that brings a tropical twist to classic tacos.
Ingredients
Scale
For the Coconut Shrimp
- 1½ cups panko breadcrumbs
- 1 cup shredded sweetened coconut
- ½ cup cornstarch
- 2 teaspoons grated lime zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 large eggs
- 1 pound extra-large shrimp (26/30 count), peeled and deveined, tails removed
- Peanut oil, as needed, for frying
For the Habanero Lime Butter
- 8 tablespoons salted butter
- 1 clove garlic, minced
- 1 small habanero, seeds removed and minced
- 2 tablespoons lime juice
- ¼ teaspoon chili powder
For Serving
- Small white corn tortillas, warmed
- 1 cup shredded green cabbage
- 2 tablespoons chopped cilantro, or micro-cilantro
- Lime wedges
Instructions
- Prepare the Coconut Shrimp: In a shallow bowl, mix together panko breadcrumbs, shredded coconut, cornstarch, lime zest, kosher salt, and freshly ground black pepper to create the coating mixture.
- Coat the Shrimp: Beat the eggs in a separate bowl. Dip each peeled and deveined shrimp into the beaten eggs, ensuring they are well coated.
- Bread the Shrimp: Dredge each egg-coated shrimp in the coconut breadcrumb mixture, pressing gently to adhere, then set aside on a plate.
- Fry the Shrimp: Heat peanut oil in a deep pan or skillet to approximately 350°F (175°C). Fry the shrimp in batches to avoid overcrowding, cooking for about 2 minutes per side or until golden brown and crispy. Remove and drain on a wire rack or paper towels.
- Make the Habanero Lime Butter: In a small saucepan over medium-low heat, melt the salted butter. Add the minced garlic and habanero pepper, cooking until fragrant, about 1 minute, taking care not to burn the garlic.
- Finish the Butter Sauce: Stir in the lime juice and chili powder into the butter mixture. Remove from heat and set aside.
- Assemble the Tacos: Warm the corn tortillas slightly in a dry skillet or microwave. Place a layer of shredded green cabbage on each tortilla.
- Add the Shrimp: Arrange the crispy coconut shrimp on top of the cabbage in each tortilla.
- Drizzle and Garnish: Spoon the habanero lime butter over the shrimp. Garnish with chopped cilantro and serve immediately with lime wedges on the side for squeezing.
Notes
- To reduce heat, remove all seeds from the habanero pepper before mincing.
- Use peanut oil or another high-smoke-point oil for frying to achieve crispiness without burning.
- Warm tortillas before assembling to prevent cracking and improve flavor.
- The shrimp can be prepped ahead of time and fried just before serving to save time.
- Served best immediately to enjoy the crunchy texture of the shrimp and fresh toppings.
