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.

Coconut Shrimp Tacos with Habanero Lime Butter

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.

How to Make Coconut Shrimp Tacos with Habanero Lime Butter

1. Make the coconut coating. 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.
2. Coat the shrimp. 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.
3. Fry the 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.
4. Make 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.
5. Assemble and serve. Pile tortillas with cabbage and arrange shrimp on top. Spoon the habanero butter over the top just before serving and garnish with cilantro.

Tips and Tricks for This Recipe

• This recipe can easily be made in an air fryer!

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Grilled Honey Lime Shrimp Tacos
• Shrimp Fajita Bowl with Quinoa
• Hawaiian Garlic Butter Shrimp

Coconut Shrimp Tacos with Habanero Lime Butter

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

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.

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