Tempura Shrimp Tacos – a delicious recipe with shrimp, tempura batter, cold light beer, fajita seasoning mix, vegetable oil, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
To make the Coleslaw: Stir together, cilantro, mayonnaise, lime juice, 1/2 teaspoon fajita seasoning. Add 8 ounces shredded coleslaw mix. Stir to coat evenly. Season with salt and pepper to taste. Cover and chill 30 minutes to 24 hours.
2
To make the Tacos: Peel shrimp; devein if desired.
3
Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
4
Pour oil to a depth of 2 inches into a Dutch oven; heat to 325 degrees. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1-2 minutes on each side or until golden; drain on a wire rack over paper towels.
5
Serve in warm tortillas with the Mexican coleslaw mix and desired toppings.
1284
kcal
Calories
12
g
Fat
229
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb unpeeled large raw shrimp (31/35 count), 1 cup tempura batter frying mix, 3/4 cup cold light beer, 2 teaspoons fajita seasoning mix, and more.
Yes, Tempura Shrimp Tacos falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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