Tempura Shrimp Tacos

Photo: Jennifer Davick; Styling: Missie Neville Crawford

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

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes


Ingredients

  • 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
  • Vegetable oil
  • 12 (6-inch) fajita-size flour tortillas, warmed
  • Mexi-Coleslaw Mix
  • Toppings: chopped tomatoes, diced avocados, chopped fresh cilantro

Preparation

  1. 1. Peel shrimp; devein, if desired.
  2. 2. Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
  3. 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. 4. Serve in warm tortillas with Mexi-Coleslaw Mix and desired toppings.
  5. Note: We tested with McCormick Golden Dipt Tempura Seafood Batter Mix.
  6. Tempura Shrimp Salad: Omit tortillas. Prepare 2 batches of Mexi-Coleslaw Mix as directed. Proceed with Tempura Shrimp Tacos recipe as directed through Step 3. Place Mexi-Coleslaw Mix in a serving bowl; top with shrimp. Serve with desired toppings.
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