Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living September 2009

Gallery

Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary

prep:
25 mins
cook:
2 mins
stand:
5 mins
total:
32 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • 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.

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

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