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Coconut Shrimp Tacos with Habanero Lime Butter Recipe Article


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  • Author: khaoula belabess
  • 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

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:
    • 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