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. Then they are piled into warmed corn tortillas with a bit of green cabbage and a drizzle of habanero lime butter, a meal perfect for your next taco Tuesday.
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.
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
Small white corn tortillas, warmed
1 cup shredded green cabbage
2 tablespoons chopped cilantro (or micro-cilantro)
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.
Pile tortillas with cabbage and arrange shrimp on top. Spoon the habanero butter over the top just before serving and garnish with cilantro.