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Photo: Jennifer Davick; Styling: Missie Neville Crawford Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford

Tempura Shrimp Tacos

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


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. Serve in warm tortillas with Mexi-Coleslaw Mix and desired toppings.

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

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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Tempura Shrimp Tacos recipe