Description
Coconut Shrimp Tacos with Habanero Lime Butter combine crispy, tropical-flavored shrimp with a spicy, tangy butter sauce for a vibrant and flavorful meal. These tacos feature a crunchy coconut-panko crust on large shrimp, topped with fresh cabbage, optional tropical fruit, and a zesty habanero lime butter, perfect for a fusion-inspired main course.
Ingredients
Scale
For the coconut shrimp:
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 large eggs (beaten)
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
For the habanero lime butter:
- 1/4 cup unsalted butter
- 1 small habanero pepper (seeded and finely minced)
- Zest and juice of 1 lime
- 1 teaspoon honey
- Pinch of salt
For the tacos:
- 8 small flour or corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced mango or pineapple (optional)
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly. Set up three shallow bowls for breading: one with flour, garlic powder, and salt; one with beaten eggs; and one with a mixture of shredded coconut and panko breadcrumbs. Dredge each shrimp first in the flour mixture, then dip into the beaten eggs, and finally coat completely with the coconut-panko mixture, pressing gently to ensure it adheres well.
- Fry the shrimp: Heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering. Fry the shrimp in batches to avoid overcrowding, cooking each side for 2 to 3 minutes until golden brown and crisp. Remove the cooked shrimp and place them on a paper towel-lined plate to drain excess oil.
- Make the habanero lime butter: In a small saucepan over medium-low heat, melt the unsalted butter. Add the finely minced habanero pepper and cook gently for 1 to 2 minutes to infuse the butter without burning the pepper. Stir in the lime zest, lime juice, honey, and a pinch of salt. Allow the mixture to simmer for one more minute before removing it from heat.
- Assemble the tacos: Warm the tortillas in a dry skillet or microwave until pliable. Lay each tortilla flat and add a layer of shredded red cabbage. Place 2 to 3 pieces of the crispy coconut shrimp on top. Optionally add diced mango or pineapple for a sweet contrast. Drizzle with the habanero lime butter, garnish with chopped cilantro, and serve immediately with lime wedges on the side for extra freshness.
Notes
- Adjust the heat level by using less habanero pepper or substituting with jalapeño for a milder spice.
- For a lighter version, bake or air-fry the shrimp instead of frying.
- These tacos pair excellently with a creamy cilantro-lime sauce or slices of avocado for added richness.
