Coconut Shrimp Tacos with Habanero Lime Butter

Introduction

I recently made Coconut Shrimp Tacos with Habanero Lime Butter for a family dinner, and let me tell you, they were an instant hit! The combination of crispy coconut shrimp, zesty lime, and a hint of spice from the habanero butter created a flavor explosion that left everyone craving more. My kids loved the crunchy texture of the shrimp, while my partner couldn’t stop raving about the rich and spicy butter. It’s the kind of dish that brings people together, making it perfect for casual family dinners or summer gatherings. If you’re looking for a new favorite taco recipe, this is it!

Ingredients

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 (26/30 count) shrimp, 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:

1. In a medium shallow bowl, mix together the panko breadcrumbs, shredded coconut, cornstarch, lime zest, kosher salt, and black pepper.
2. In another mixing bowl, beat the eggs. Add the shrimp to the egg mixture and toss to coat thoroughly.
3. Line a baking sheet with parchment paper. Take each shrimp out of the egg mixture, coat it in the breadcrumb mixture on both sides, and set aside on the baking sheet. Repeat this for all the shrimp.
4. In a large skillet, heat enough peanut oil to fill the pan about ½-inch deep over medium heat. Once the oil is hot, carefully add the shrimp in batches, cooking until golden brown and cooked through, approximately 2 minutes per side.
5. Remove the shrimp and place them on a rack to drain excess oil.

Make the Habanero Lime Butter:

1. In a medium saucepan over medium-low heat, melt the butter.
2. Add the minced garlic and habanero, stirring until the garlic becomes fragrant, about 1 minute.
3. Remove from heat and stir in lime juice and chili powder. Set aside.

Assemble the Tacos:

1. Warm the corn tortillas and layer with shredded green cabbage.
2. Arrange the crispy coconut shrimp on top.
3. Drizzle the habanero lime butter over the shrimp just before serving and garnish with chopped cilantro.
4. Serve with lime wedges on the side.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 600

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

How to Serve

• Serve tacos warm on a platter.
• Provide lime wedges for extra zest.
• Offer additional chopped cilantro as a garnish.
• Pair with a fresh salsa or guacamole for extra flavor.
• Enjoy with a refreshing drink, like a limeade or coconut water.

Additional Tips

1. Choose Quality Shrimp: Look for wild-caught shrimp if possible for better flavor and sustainability.
2. Temperature Check: Make sure the oil is hot enough before frying; it should sizzle when you add the shrimp.
3. Don’t Crowd the Pan: Fry shrimp in batches to maintain oil temperature and ensure even cooking.
4. Experiment with Spices: If you like it spicy, leave some habanero seeds in the butter for extra heat.
5. Make Ahead: Prepare the shrimp and habanero butter in advance for an easier assembly during serving.

Recipe Variations

• Swap the Protein: Try using chicken tenders or tofu for a different take on this recipe.
• Use Unsweetened Coconut: For a less sweet option, substitute with unsweetened shredded coconut.
• Gluten-Free Option: Use gluten-free panko breadcrumbs for a gluten-free version of this dish.
• Add Fruits: Incorporate diced mango or pineapple in the tacos for a tropical twist.
• Cabbage Alternatives: Use shredded lettuce or a mix of shredded carrots for crunch.

Serving Suggestions

• Side Dishes: Serve with black beans, Mexican rice, or a simple corn salad.
• Drinks: Pair with a cold beer, margaritas, or iced tea to complement the flavors.
• Salads: A light side salad with avocado and lime dressing would work beautifully alongside.

Freezing and Storage

• Freezing: You can freeze the uncooked coconut shrimp after breading. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
• Storage: Store any leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

FAQ Section

1. Can I use frozen shrimp?

• Yes, just ensure they are thawed and patted dry before breading.

1. Is there a substitute for peanut oil?

• Yes, you can use vegetable oil or canola oil.

1. How can I make this dish less spicy?

• Reduce the amount of habanero or omit it entirely, and use regular butter instead.

1. Can I bake the shrimp instead of frying?

• Yes, bake at 400°F for about 12-15 minutes until golden and crispy.

1. What can I use instead of corn tortillas?

• Flour tortillas or lettuce wraps work as great alternatives.

1. How long can I store leftovers?

• Store leftovers in the fridge for up to 2 days; they’re best eaten fresh.

1. What if I can’t find panko breadcrumbs?

• Regular breadcrumbs can be used, but the texture will be slightly different.

1. Is this recipe suitable for kids?

• Yes, adjust the spice level to make it kid-friendly.

1. Can I make this vegetarian?

• Substitute shrimp with crispy fried tofu or tempeh.

1. What other toppings can I add?
   • Avocado slices, diced tomatoes, or jalapeños would all make great additions!

Conclusion

Coconut Shrimp Tacos with Habanero Lime Butter are a delightful way to elevate taco night. With the perfect balance of sweetness from the coconut, crunch from the panko, and a zesty kick from the habanero butter, this dish is sure to impress your family and friends. Whether you’re hosting a casual dinner or celebrating a special occasion, these tacos will not only satisfy your taste buds but also create lasting memories around the table. Give this recipe a try, and you might just find yourself making it again and again!

Print