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