Shrimp Tacos with Coconut & Lime

Clare Winfield
  • Yield: 4 servings


1/2cup coconut milk
Juice and zest of 1 lime
A small handful of cilantro stems, finely chopped
7ounces raw jumbo shrimp
Sea salt
Pinch of red pepper flakes
2 teaspoons coconut oil
4 small corn tortillas
To serve
1 ripe avocado, finely sliced
2 scallions, finely sliced
A small handful of cilantro leaves, coarsely chopped
Tabasco chipotle sauce (optional)


  1. First, make the dressing. Whisk the coconut milk to smooth out any lumps before stirring in the lime juice and chopped cilantro stems. Set aside.
  2. Toss the shrimp with a pinch of salt, the red pepper flakes and lime zest in a nonmetallic bowl. Heat a nonstick frying pan until blisteringly hot and add the oil. Add the shrimp and stir-fry for 1 to 2 minutes, turning occasionally, until opaque and golden. Remove the shrimp from the pan with a slotted spoon and set aside.
  3. Wipe the pan clean with a paper towel. Now heat the tortillas in the pan for about 10 seconds, to warm through and soften.
  4. Take a tortilla and scatter over a portion of the avocado and scallions, followed by the shrimp. Sprinkle with the cilantro leaves, spoon over the dressing, and top with a dash of Tabasco, if using. Wrap up and serve immediately.

Recipe reprinted with permission from The Goodness of Coconut: 40 Irresistible Energy-Packed Recipes © 2016 by Emily Jonzen, Kyle Books