Description
Crispy coconut shrimp served in warm corn tortillas, topped with a zesty habanero lime butter and fresh cabbage, making for a deliciously tropical 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 (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:
- In a medium shallow bowl, stir 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. Coat each shrimp in the breadcrumb mixture and set aside on the baking sheet.
- In a large skillet, heat enough peanut oil to fill ½-inch over medium heat. Once hot, add shrimp in batches and cook until golden brown, about 2 minutes on each side. Remove and drain on a rack.
- Make the Habanero Lime Butter:
- In a medium saucepan over medium-low heat, melt the butter. Add garlic and habanero, stirring until fragrant, about 1 minute.
- Remove from heat and stir in lime juice and chili powder. Set aside.
- Assemble the Tacos:
- Warm the corn tortillas and layer them with shredded cabbage.
- Add coconut shrimp on top and drizzle with habanero lime butter. Garnish with cilantro and serve with lime wedges.
Notes
- Adjust the amount of habanero based on your spice preference.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg