Make coleslaw up to 24 hours in advance to jump-start this recipe.
Peel shrimp; devein, if desired.
Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
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.
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.