Coconut Shrimp Tacos With Habanero Lime Butter Recipes

COCONUT-LIME SHRIMP

Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
Serve over rice, with remaining cilantro and lime wedges on the side.

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE

Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce image

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Provided by Christina Anstead

Categories HarperCollins Shellfish Seafood Shrimp Dinner Taco Coconut Salsa Mango Cilantro Avocado Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 23

Ingredients

For the shrimp:
Coconut or avocado oil cooking spray
1 cup unsweetened shredded coconut
½ teaspoon paprika
Sea salt and freshly ground black pepper
1 egg
1 pound medium wild shrimp, peeled, deveined, and tails removed
For the salsa:
1 cup diced mango or pineapple
½ cup diced red bell pepper
¼ cup diced red onion
Zest and juice of 1 medium lime
2 tablespoons chopped fresh cilantro or mint
For the sauce:
1 cup loosely packed fresh cilantro
1 medium avocado
Juice of 1 medium lime
1 garlic clove
½ teaspoon ground cumin
Pinch of cayenne
Sea salt and freshly ground black pepper
For serving:
Small (gluten-free) corn tortillas or lettuce cups, ﬁnely shredded purple cabbage, avocado slices

Steps:

Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

More about "coconut shrimp tacos with habanero lime butter recipes"

TROPICAL COCONUT SHRIMP TACOS - TASTES LOVELY

Web Apr 30, 2015 Coconut Shrimp In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir …
From tasteslovely.com
5/5 (6)
Total Time 30 mins
Category Main Course
Calories 408 per serving

In a medium size mixing bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
In a medium size mixing bowl, combine the papaya, mango, red onion, cilantro, lime juice and salt. Stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir to combine. Dredge the shrimp in the egg mixture, allow the excess to drip off, then coat in the panko coconut mixture. Set aside on a plate. Repeat with all the shrimp.
Assemble the tacos by layering the chili lime coleslaw, coconut shrimp, and topping with mango papaya salsa. Best served warm.

Coconut Shrimp Tacos With Habanero Lime Butter Recipes

COCONUT-LIME SHRIMP

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

More about "coconut shrimp tacos with habanero lime butter recipes"

TROPICAL COCONUT SHRIMP TACOS - TASTES LOVELY

COCONUT SHRIMP TACOS - CREME DE LA CRUMB

COCONUT SHRIMP TACOS - EASY SHRIMP TACOS - THE FOOD BLOG

EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER

10 BEST HABANERO SHRIMP RECIPES | YUMMLY

COCONUT SHRIMP TACOS WITH MANGO SALSA - TASTE AND TELL

HABANERO BUTTER SHRIMP TACOS - SONORAN SPICE BLOG

10 BEST HABANERO SHRIMP RECIPES | YUMMLY

SHEET PAN SPICY SHRIMP TACOS WITH JALAPEñO LIME CREMA

COCONUT LIME SHRIMP • SALT & LAVENDER

COCONUT SHRIMP TACOS - CIEN CHILES - HONEST FIXINS

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER BY ...

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER

COCONUT LIME SHRIMP & CITRUS SLAW TACOS RECIPE

COCONUT SHRIMP TACO RECIPE | SAVEUR

GRILLED HONEY LIME SHRIMP TACOS - COOKING WITH COCKTAIL RINGS

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER | RECIPE | SPICY …

TACOS ARCHIVES - COOKING WITH COCKTAIL RINGS

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER | RECIPE | SPICY …

RECIPES: TACOS AL PASTOR + MANGO SHRIMP TACOS

COCONUT SHRIMP TACOS WITH HABANERO LIME BUTTER

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search