Tempura Shrimp Salad
Ingredients
- Toppings: chopped tomatoes, diced avocados, chopped fresh cilantro
- Vegetable oil
- 2 batches Mexi-Coleslaw Mix
- 2 teaspoons fajita seasoning mix
- 1 cup tempura batter mix
- ¾ cup cold light beer
- 1 pound unpeeled, large raw shrimp (31/35 count)
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 ea...
Riesling Wines from Australia
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