Description
These Coconut Shrimp Tacos with Habanero Lime Butter combine crispy, tropical-flavored shrimp with a spicy and tangy butter sauce, served on warm tortillas with fresh cabbage, mango or pineapple, and cilantro. Perfect for a vibrant, flavorful main course with a fusion twist.
Ingredients
Scale
For the coconut shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- Cooking spray or oil for frying or baking
For the habanero lime butter:
- 1/4 cup unsalted butter
- 1 habanero pepper, seeded and finely minced
- Zest and juice of 1 lime
- 1 tablespoon honey
- Pinch of salt
For serving:
- 8 small flour or corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced mango or pineapple (optional)
- 1/4 cup chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the breading station: Set up three bowls: one with flour combined with 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 it into the beaten eggs, and finally coat it well in the coconut-panko mixture. Place the coated shrimp on a plate and set aside.
- Cook the shrimp: You can either bake or pan-fry the shrimp. To bake, preheat the oven to 425°F (220°C), arrange the shrimp on a baking sheet, and bake for 12–15 minutes, flipping halfway through, until golden and crispy. To pan-fry, heat a bit of oil in a skillet over medium heat, then fry the shrimp for 2–3 minutes per side until crisp and golden brown.
- Make the habanero lime butter: In a small saucepan, melt the butter over low heat. Add the finely minced habanero and cook for 1 to 2 minutes to infuse the butter with its heat. Stir in the lime zest, lime juice, honey, and a pinch of salt, then remove from heat and set aside.
- Assemble the tacos: Warm the tortillas until pliable. Fill each with shredded red cabbage, several coconut shrimp, and diced mango or pineapple if using. Drizzle the habanero lime butter generously over the fillings. Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
Notes
- For a milder sauce, reduce the habanero by half or replace it with a jalapeño.
- Use pre-cooked frozen coconut shrimp for a quicker prep time.
- Choose corn tortillas to keep the dish gluten free if desired, but note the breadcrumbs in the shrimp coating contain gluten.
