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Tempura Shrimp Salad

Tempura Shrimp Salad

Make coleslaw up to 24 hours in advance to jump-start this recipe.

Southern Living SEPTEMBER 2009

  • Yield: Makes 6 servings
  • Cook time: 2 Minutes
  • Prep time: 25 Minutes
  • Other: 5 Minutes


  • 1 pound unpeeled, large raw shrimp (31/35 count)
  • 1 cup tempura batter mix
  • 3/4 cup cold light beer
  • 2 teaspoons fajita seasoning mix


1. Peel shrimp; devein, if desired.

2. Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.

3. Pour oil to depth of 2 inches into a Dutch oven; heat to 325°. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1 to 2 minutes on each side or until golden; drain on a wire rack over paper towels.

4. Place Mexi-Coleslaw Mix in a serving bowl; top with shrimp. Serve with desired toppings.

Note: We tested with McCormick Golden Dipt Tempura Seafood Batter Mix.


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Tempura Shrimp Salad Recipe