Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
25 Mins
Cook Time
2 Mins
Stand Time
5 Mins
Makes 6 servings

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

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 2

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

Step 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.

Step 4

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

Step 5

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

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

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Ratings & Reviews

Caryfoodie's Review

September 26, 2013

daygirl5's Review

June 06, 2013

kimhogue's Review

June 09, 2010
My family LOVED these tacos! My husband said I hit the Jack Pot with this and my son said I hit it out of the ball park! It was quick and easy too! Can't wait to fix these for friends and family!

steponme's Review

April 11, 2010
Best shrimp tacos yet! I had extra tempura batter and used it with some sliced zucchini that I had on hand. The cole slaw is also good used as a side with other mexican dishes.

KelseyOK's Review

October 25, 2009

Kay Baker's Review

Kay Baker
September 19, 2009