Coconut Lime Shrimp Tacos with Fresh Basil
I started this recipe with a bunch of wilted basil I didn’t want to go to waste, and before I knew it, I also had some shrimp calling my name, and suddenly, shrimp tacos were born. Who needs an excuse to make these? I decided to try Robertsons Gold'n Crispy Fish Coating on the shrimp, usually meant for fillets, and it gave each bite a perfectly crunchy, umami-packed finish.
The real star is the coconut cream basil lime sauce. Coconut cream brings a smooth richness with a subtle sweetness, fresh basil adds a bright, slightly peppery herb note, and lime cuts through with a sharp citrus lift. Together they create a sauce that is creamy but fresh, balanced but bold, and the perfect complement to the crispy shrimp.
Layered with sliced avocado and fresh pico de gallo, these tacos are bursting with vibrant, irresistible flavor.
Shrimp tacos are one of those easy, no-fuss meals that work for lunch or dinner, and a good sauce really makes all the difference. It ties everything together and elevates a simple dish into something special.
DIY Crispy Coating for Shrimp
If you can’t track down Robertson’s Gold’n Crispy Fish Coating, no worries — you can make a crunchy coating at home. Just mix some all-purpose flour with a little cornstarch for extra crispness, then season with salt, black pepper, paprika, garlic powder, and a pinch of cayenne if you like a little kick. The cornstarch helps the shrimp get that perfect golden crunch, while the seasoning layers in flavor. It’s an easy swap that works just as well and keeps your tacos irresistibly crispy.
Coconut Lime Shrimp Tacos with Fresh Basil
Shrimp tacos finished with a creamy coconut basil lime sauce that steals the show. Fresh, herb-forward, and perfectly balanced with avocado and pico de gallo.
Ingredients
- 4 corn tortillas
- 1/2 lb jumbo or large shrimp
- 1 cup Robertson’s Gold’n Crispy Fish Coating
- 1 egg, beaten
- 1 tsp Old Bay Seasoning (optional)
- Peanut oil (or another high-smoke point frying oil)
- 1–2 avocados, sliced
- Feta or goat cheese, for garnish
- Pico de Gallo:
- 2 Roma tomatoes, chopped
- 1/2 red onion, chopped
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper to taste
- Optional: diced jalapeño for a kick
- 1/2 cup fresh basil (even if slightly wilting)
- 5.4 oz coconut cream (1 small can)
- Juice of 1/2 lime (about 2 tbsp)
- 1 garlic clove
- 1 tbsp honey
- 1/2 tsp salt
- Zest of 1/2 lime
Instructions
- Prepare the Basil Coconut Lime Sauce:
- Remove basil leaves from stems and chop.
- In a food processor or small blender, combine basil, coconut cream, lime juice, garlic, honey, salt, and lime zest.
- Blend until smooth and creamy; small basil shards will remain, giving a fresh green tint. Taste and adjust seasoning.
- Cover and chill.
- Prepare Pico de Gallo:
- Combine chopped tomatoes, red onion, cilantro, lime juice, salt, pepper, and optional jalapeño. Chill until ready to serve.
- Prepare the Shrimp:
- Remove tails and pat shrimp dry.
- Set up a dredging station with beaten egg (seasoned with Old Bay, if using) and Robertson’s coating.
- Dip shrimp into the egg, then coat with the fish coating. Shake off excess and place on a clean plate. Repeat for all shrimp.
- Cook the Shrimp:
- Heat oil in a skillet or fryer to 350°F (175°C).
- Fry shrimp 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
- Assemble the Tacos:
- Warm corn tortillas.
- Layer shrimp, sliced avocado, pico de gallo, and basil coconut lime sauce.
- Top with feta or goat cheese and serve immediately.
Nutrition Facts
Calories
420Fat (grams)
28 gCarbs (grams)
23 gFiber (grams)
5 gSugar (grams)
5 gProtein (grams)
22 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.