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Tempura Shrimp Tacos
Nb persons: 0
Yield:
Preparation time: 25 minutes
Total time:
Source:
Prep: 25 min., Stand: 5 min., Fry: 2 min. per batch. Make coleslaw up to 24 hours in advance to jump-start this recipe. Cook Time: 2 minutes Stand: 5 minutes Yield: Makes 6 servings 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. 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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