Coconut Shrimp Tacos with Habanero Lime Butter
Fried, crispy coconut shrimp are drizzled with a spicy habanero lime butter and piled onto warmed corn tortillas.
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These coconut shrimp tacos bring together crispy, golden coconut-crusted shrimp with bright, fresh toppings and warm tortillas for a tropical twist on taco night. Sweet, crunchy shrimp paired with creamy slaw and zesty lime make every bite vibrant and satisfying, whether you’re hosting friends or feeding the family. If you’re looking for more light, summer dinner options, be sure to try the grilled honey lime shrimp tacos or this shrimp fajita bowl with quinoa next.
Why You’ll Love This Recipe
- Crispy texture – The combination of panko and shredded coconut creates an ultra-crunchy coating that stays crisp.
- Bold flavor – The habanero lime butter adds the perfect balance of heat, richness, and citrus brightness.
- Weeknight-friendly – The shrimp cook quickly, making these tacos easy enough for busy evenings but impressive enough for guests.
Key Ingredients in This Recipe
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
- Habanero – The seeds and ribs are removed from the habanero prior to mincing it and adding it to the butter so that it is only has a slight kick. Taste it first and if you are a fan of spicier food add an additional habanero. But I’d advise you to taste it first! Habanero peppers can range in spice level – from 100,000–350,000 SHU.
- Lime zest – The lime zest is the grated outer skin from the citrus to add a concentrated flavor. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Panko – Rather than using Italian breadcrumbs I use panko, Japanese breadcrumbs. Panko breadcrumbs make a great crust on fried foods and, because they are lighter, they absorb less oil than other breadcrumbs, keeping the coconut shrimp crispier.
- Tortillas – I prefer flour tortilla to corn for these tacos though they can easily be substituted. Before assembling the tacos, either warm them by holding them with tongs over a gas flame for a few seconds or in the microwave topped with a damp paper towel to keep them from drying out.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Press the coconut-panko mixture firmly onto the shrimp before cooking to help the coating adhere and prevent it from falling off during frying or air frying.
Swaps and Substitutions
- Shrimp: You can use medium or large shrimp instead of extra-large; just adjust the cook time slightly so they don’t overcook.
- Habanero: Swap with jalapeño for a milder heat level, or use a pinch of red pepper flakes if that’s what you have on hand.
- Tortillas: Use flour or corn tortillas depending on preference; lettuce wraps also work for a low-carb option.
- Panko: If you don’t have panko, regular breadcrumbs will work, though the texture will be slightly less crisp.
- Coconut: Unsweetened shredded coconut can be used if you prefer less sweetness.
How to Make Coconut Shrimp Tacos with Habanero Lime Butter (Step-by-Step)
In a medium shallow bowl stir together the breadcrumbs, coconut, cornstarch, lime zest, salt and pepper. Add the eggs to another medium mixing bowl and beat. Add the shrimp to the egg mixture and toss to coat.
Line a baking sheet with parchment paper. Working one shrimp at a time, take a shrimp out of the egg and add it to the breadcrumb mixture and coat on both sides. Remove and set aside on the baking sheet. Continue with the remaining shrimp.
Add enough oil to a large skillet to fill up ½-inch. Heat oil over medium heat. Once the oil is hot, work in batches and add shrimp a few at a time to the hot oil. Cook until golden brown and the shrimp is cooked through, about 2 minutes on each side. Remove and set aside on a rack to drain.
In a medium saucepan over medium-low heat, add the butter and allow to melt. Add the garlic and habanero, stirring until garlic is fragrant, about 1 minute. Remove from heat and stir in the lime juice, and chili powder then set aside.
Pile tortillas with cabbage and arrange shrimp on top. Spoon the habanero butter over the top just before serving and garnish with cilantro.
How to Serve Coconut Shrimp Tacos
- For taco night: Serve with cilantro lime rice and black beans for a complete meal.
- For entertaining: Arrange the shrimp, tortillas, and toppings separately so guests can build their own tacos.
- For a fresh finish: Add sliced avocado, pickled red onions, or a squeeze of extra lime juice before serving.
- For extra sauce: Drizzle with crema or a light cabbage slaw for added texture and flavor.
How to Store Coconut Shrimp Tacos
- Refrigerator: Store cooked coconut shrimp in an airtight container for up to 2 days.
- Sauce: Keep the habanero lime butter in a separate airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat shrimp in an air fryer or oven at 375°F until warmed through and crisp.
- Freezing: Freeze cooked shrimp in a single layer, then transfer to a freezer-safe container for up to 1 month.
FAQ – Frequently Asked Questions
How do you keep coconut shrimp tacos crispy?
To keep coconut shrimp tacos crispy, avoid overcrowding the pan when frying and reheat leftovers in the oven or air fryer instead of the microwave.
Can you make coconut shrimp tacos in the air fryer?
Yes, coconut shrimp tacos can be made in the air fryer at 400°F for about 8 to 10 minutes, flipping halfway through, until golden and cooked through.
What toppings go best on coconut shrimp tacos?
Shredded cabbage, cilantro, avocado, pickled onions, and a squeeze of lime pair well with coconut shrimp tacos.
Can coconut shrimp tacos be made ahead of time?
The shrimp can be breaded up to 1 hour in advance and refrigerated before cooking, and the habanero lime butter can be made up to 3 days ahead and stored in the refrigerator.
What sauce goes with coconut shrimp tacos?
Habanero lime butter adds spice and brightness, but a lime crema, mango salsa, or chipotle mayo also complements coconut shrimp tacos well.
Other Recipes to Try
If you loved the flavor in these coconut shrimp tacos, take a look at some of these other seafood-inspired dinner options:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Coconut Shrimp Tacos with Habanero Lime Butter
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Ingredients:
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 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:
For the coconut shrimp:
- In a medium shallow bowl stir together the breadcrumbs, coconut, cornstarch, lime zest, salt and pepper. Add the eggs to another medium mixing bowl and beat. Add the shrimp to the egg mixture and toss to coat.
- Line a baking sheet with parchment paper. Working one shrimp at a time, take a shrimp out of the egg and add it to the breadcrumb mixture and coat on both sides. Remove and set aside on the baking sheet. Continue with the remaining shrimp.
- Add enough oil to a large skillet to fill up ½-inch. Heat oil over medium heat. Once the oil is hot, working in batches add shrimp a few at a time and cook until golden brown and the shrimp is cooked through, about 2 minutes on each side.
- Remove and set aside on a rack to drain.
For the habanero butter:
- In a medium saucepan over medium-low heat, add the butter and allow to melt. Add the garlic and habanero, stirring until garlic is fragrant, about 1 minute. Remove from heat and stir in the lime juice, and chili powder then set aside.
For serving:
- Pile tortillas with cabbage and arrange shrimp on top. Spoon the habanero butter over the top just before serving and garnish with cilantro.
Notes:
Press the coconut-panko mixture firmly onto the shrimp before cooking to help the coating adhere and prevent it from falling off during frying or air frying.
Nutrition:
Calories: 1135kcal | Carbohydrates: 39g | Protein: 32g | Fat: 97g | Saturated Fat: 38g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1124mg | Potassium: 580mg | Fiber: 6g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 3mg
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