Coconut Shrimp Tacos with Habanero Lime Butter Recipe Article

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:

1. In a medium shallow bowl, mix together the panko breadcrumbs, shredded coconut, cornstarch, lime zest, salt, and pepper.
2. In another medium bowl, beat the eggs. Add the shrimp to the egg mixture and toss to coat.
3. 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.
4. 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:

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

Assemble the Tacos:

1. Warm the corn tortillas and fill them with shredded green cabbage.
2. Place the coconut shrimp on top of the cabbage.
3. 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

1. Can I use flour tortillas instead of corn tortillas? Yes, flour tortillas can be used as a substitute for corn tortillas.
2. How can I make the shrimp less spicy? Reduce or omit the habanero in the butter sauce, or replace it with a milder chili.
3. 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.
4. Can I use frozen shrimp? Yes, just ensure they are fully thawed before preparing.
5. Is there a substitute for habanero? You can use jalapeño or serrano peppers for a less intense heat.
6. Can I prepare the shrimp ahead of time? Yes, bread the shrimp in advance and refrigerate for up to 2 hours before frying.
7. What other toppings can I add? You can add sliced avocado, pickled onions, or a sprinkle of queso fresco.
8. Can I use unsweetened coconut? Sweetened coconut adds flavor and helps the shrimp brown, but unsweetened can be used for a less sweet option.
9. 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.
10. 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!

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