Tempura Shrimp Tacos

Tempura Shrimp Tacos
Photo by Jennifer Davick


  • 2 teaspoons fajita seasoning mix
  • Mexi-Coleslaw Mix
  • Toppings: chopped tomatoes, diced avocados, chopped fresh cilantro
  • 1 pound unpeeled, large raw shrimp (31/35 count)
  • Vegetable oil
  • 12 (6-inch) fajita-size flour tortillas, warmed
  • ¾ cup cold light beer
  • + 1 more ingredients
    • 1 cup tempura batter mix

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 ...

View full recipe at My Recipes


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