Description
These Coconut Shrimp Tacos with Habanero Lime Butter offer a delightful fusion of crispy coconut-coated shrimp paired with a spicy, tangy butter sauce. Perfectly balanced with fresh cabbage, cilantro, and lime wedges, this quick and easy recipe serves up a flavorful and vibrant meal in just 20 minutes.
Ingredients
Scale
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
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
Taco Assembly
- 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, kosher salt, and black pepper until well combined.
- Coat the Shrimp: In another medium bowl, beat the eggs. Add the peeled and deveined shrimp to the egg mixture, tossing to coat each shrimp evenly.
- Bread the Shrimp: Line a baking sheet with parchment paper. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere the coating, and place them on the prepared baking sheet.
- Fry the Shrimp: Heat enough peanut oil in a large skillet to fill about ½-inch over medium heat. Once hot, carefully add the shrimp in batches, frying each side for approximately 2 minutes or until golden brown. Remove the cooked shrimp and drain on a wire rack to remove excess oil.
- Make the Habanero Lime Butter: In a medium saucepan over medium-low heat, melt the butter. Add the minced garlic and habanero, stirring frequently until fragrant, about 1 minute.
- Finish the Butter Sauce: Remove the saucepan from heat and stir in the lime juice and chili powder. Set the habanero lime butter aside.
- Assemble the Tacos: Warm the white corn tortillas. Layer each tortilla with shredded green cabbage, then top with several pieces of the crispy coconut shrimp.
- Serve: Drizzle the tacos generously with the habanero lime butter. Garnish with chopped cilantro and serve immediately with lime wedges on the side for squeezing.
Notes
- Be sure to remove the seeds from the habanero to reduce the heat intensity if desired.
- Use peanut oil for frying as it has a high smoke point suitable for frying shrimp.
- Make sure the oil is hot enough before frying to achieve a crispy crust and avoid greasy shrimp.
- To make this recipe gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Warm the tortillas before assembling to make them more pliable and flavorful.
- Store any leftover habanero lime butter refrigerated and use within 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
