Coconut Shrimp Tacos with Habanero Lime Butter

In this easy shrimp taco recipe, the shrimp are battered in a mixture of panko breadcrumbs, coconut and cornstarch for a crunchy and slightly sweet exterior.

Course taco

Keyword butter, coconut shrimp, flour tortillas, habanero, seafood, shellfish, shrimp, tacos

Prep Time 10

Cook Time 10

Servings

Calories 1135kcal

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

US Customary - Metric

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.

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