Description
Crispy Coconut Shrimp Tacos with a zesty habanero lime butter sauce combine sweet, spicy, and tangy flavors for a vibrant seafood taco experience. The shrimp are coated in a crunchy coconut-panko crust and fried to golden perfection, then paired with fresh cabbage, cilantro, and a buttery lime sauce to elevate the dish.
Ingredients
Scale
Shrimp and Coating
- 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 Coating: In a medium shallow bowl, combine the panko breadcrumbs, shredded sweetened coconut, cornstarch, grated lime zest, kosher salt, and freshly ground black pepper. Stir well to mix evenly.
- Coat the Shrimp: In another medium bowl, beat the eggs. Add the peeled and deveined shrimp to the egg mixture, tossing to fully coat each shrimp.
- Bread the Shrimp: Line a baking sheet with parchment paper. One by one, coat each shrimp in the breadcrumb and coconut mixture, pressing gently to adhere. Place the coated shrimp on the baking sheet and set aside.
- Fry the Shrimp: Heat enough peanut oil in a large skillet to fill about ½-inch deep over medium heat. Once the oil is hot, fry the shrimp in batches, cooking about 2 minutes per side until golden brown and crispy. Remove shrimp with a slotted spoon and drain on a wire rack for a crisp finish.
- Make the Habanero Lime Butter: In a medium saucepan over medium-low heat, melt the salted butter. Add minced garlic and habanero pepper, stirring constantly until fragrant, about 1 minute. Remove from heat and stir in fresh lime juice and chili powder. Set aside.
- Warm the Tortillas and Prep Toppings: Warm the small white corn tortillas until soft and pliable. Prepare shredded green cabbage and chop cilantro or micro-cilantro for garnish.
- Assemble the Tacos: On each warmed tortilla, layer shredded cabbage, then top with crispy coconut shrimp. Drizzle generously with the habanero lime butter sauce.
- Garnish and Serve: Sprinkle chopped cilantro over the tacos and serve each with a lime wedge for an extra burst of fresh citrus.
Notes
- For milder heat, reduce the amount of habanero or substitute with a milder chili pepper.
- Ensure the peanut oil is hot enough before frying to prevent soggy shrimp; it should sizzle when shrimp are added.
- Use sweetened shredded coconut for the best balance of flavor and crunch.
- These tacos are best served immediately to maintain the crispiness of the shrimp.
- You can substitute shrimp with other seafood like crab or firm white fish if preferred.
