Introduction:
These Coconut Shrimp Tacos with Habanero Lime Butter bring together the perfect balance of sweetness, spice, and crunch. The crispy coconut-coated shrimp paired with a tangy and spicy habanero lime butter sauce creates a tropical flavor explosion in every bite. Topped with fresh cabbage and cilantro, these tacos are perfect for a quick and satisfying meal that’s sure to impress.
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 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
Directions
Prepare the Coconut Shrimp:
- In a medium shallow bowl, mix together the panko breadcrumbs, shredded coconut, cornstarch, lime zest, salt, and pepper.
- In another medium bowl, beat the eggs. Add the shrimp to the egg mixture and toss to coat.
- Line a baking sheet with parchment paper. Working one shrimp at a time, coat each shrimp in the breadcrumb mixture and place on the baking sheet.
- In a large skillet, heat peanut oil over medium heat until hot. Fry the shrimp in batches until golden brown and cooked through, about 2 minutes per side. Drain the shrimp on a rack.
Make the Habanero Lime Butter:
- In a medium saucepan over medium-low heat, melt the butter.
- Add the minced garlic and habanero, stirring until the garlic is fragrant, about 1 minute.
- Remove from heat and stir in the lime juice and chili powder. Set aside.
Assemble the Tacos:
- Warm the corn tortillas and fill them with shredded green cabbage.
- Place the coconut shrimp on top of the cabbage.
- Drizzle the habanero lime butter over the shrimp and garnish with chopped cilantro. Serve with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Variations
- Spicy Mango Salsa: Add a fruity twist by serving the tacos with a spicy mango salsa made from diced mango, red onion, jalapeño, and cilantro.
- Avocado Crema: For a creamy addition, drizzle the tacos with avocado crema made from blended avocado, sour cream, lime juice, and cilantro.
- Grilled Shrimp: For a healthier alternative, skip the frying and grill the shrimp instead.
Storage/Reheating
- Storage: Store any leftover coconut shrimp and habanero lime butter in separate airtight containers in the refrigerator for up to 2 days.
- Reheating: To reheat, place the shrimp in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy. Reheat the butter in a small saucepan over low heat or in the microwave for a few seconds until melted.
10 FAQs
- Can I use flour tortillas instead of corn tortillas? Yes, flour tortillas can be used as a substitute for corn tortillas.
- How can I make the shrimp less spicy? Reduce or omit the habanero in the butter sauce, or replace it with a milder chili.
- Can I bake the shrimp instead of frying? Yes, bake the shrimp in a preheated oven at 400°F for 10-12 minutes, turning halfway through.
- Can I use frozen shrimp? Yes, just ensure they are fully thawed before preparing.
- Is there a substitute for habanero? You can use jalapeño or serrano peppers for a less intense heat.
- Can I prepare the shrimp ahead of time? Yes, bread the shrimp in advance and refrigerate for up to 2 hours before frying.
- What other toppings can I add? You can add sliced avocado, pickled onions, or a sprinkle of queso fresco.
- Can I use unsweetened coconut? Sweetened coconut adds flavor and helps the shrimp brown, but unsweetened can be used for a less sweet option.
- How do I keep the shrimp crispy after frying? Place the fried shrimp on a wire rack instead of paper towels to keep them crispy.
- Can I double the recipe? Yes, simply double the ingredients and cook in batches as needed.
Conclusion
These Coconut Shrimp Tacos with Habanero Lime Butter are a delightful mix of sweet, spicy, and tangy flavors, making them a perfect meal for any occasion. With easy-to-follow instructions and a quick prep time, you’ll have a restaurant-quality dish ready to impress your family and friends. Enjoy this tropical twist on classic shrimp tacos and savor every bite!
PrintCoconut Shrimp Tacos with Habanero Lime Butter Recipe Article
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Coconut Shrimp Tacos are a tropical delight featuring crispy coconut-coated shrimp paired with a spicy and tangy habanero lime butter sauce. The tacos are topped with fresh cabbage and cilantro, creating a perfect balance of flavors and textures that make for a satisfying meal.
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 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:
- Mix panko breadcrumbs, shredded coconut, cornstarch, lime zest, salt, and pepper in a shallow bowl.
- Beat eggs in another bowl and coat shrimp with the egg mixture.
- Coat each shrimp in the breadcrumb mixture and set aside.
- Fry shrimp in batches in hot peanut oil until golden brown, about 2 minutes per side. Drain on a rack.
- Make the Habanero Lime Butter:
- Melt butter in a saucepan over medium-low heat.
- Add garlic and habanero, cooking until fragrant, about 1 minute.
- Stir in lime juice and chili powder. Set aside.
- Assemble the Tacos:
- Warm tortillas and add shredded cabbage.
- Place the coconut shrimp on top, drizzle with habanero lime butter, and garnish with cilantro. Serve with lime wedges.
Notes
- Adjust the heat level by using less habanero or substituting with a milder chili.
- Unsweetened coconut can be used if a less sweet flavor is desired.
- The shrimp can be baked instead of fried for a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican/Caribbean Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 160mg