Tempura Shrimp Tacos With A Honeydew Salsa Recipe

Name: Tempura Shrimp Tacos With A Honeydew Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb white shrimp, uncooked, veined and shelled; White tortillas; Olive Oil for frying; Sour Cream; Parmesan cheese; For Tempura batter:; 3/4 cup flour(plain, all purpose); 1/4 cup corn starch; 1/2 tsp. baking powder; ~1 cup of ice cold club soda(tonic); 1 egg; For Salsa:; 2 tablespoons lime juice; 2 tablespoons olive oil; 3 cups honeydew chopped; 1/2 habanero chile very finely chopped; 1 red bell pepper chopped and seeded; 1/2 red onion chopped; 1/4 cup cilantro

Servings: persons

1 lb white shrimp, uncooked, veined and shelled
White tortillas
Olive Oil for frying
Sour Cream
Parmesan cheese
For Tempura batter:
3/4 cup flour(plain, all purpose)
1/4 cup corn starch
1/2 tsp. baking powder
~1 cup of ice cold club soda(tonic)
1 egg
For Salsa:
2 tablespoons lime juice
2 tablespoons olive oil
3 cups honeydew chopped
1/2 habanero chile very finely chopped
1 red bell pepper chopped and seeded
1/2 red onion chopped
1/4 cup cilantro

1
Salsa:
2
Take all ingredients for salsa and mix thoroughly in bowl.
3
Tempura Batter:
4
Mix the corn starch, baking powder and flour in a bowl. Slowly pour in ice cold club soda and stir until mixture is still lumpy but there is no dry ingredients visible. Mix in egg.
5
preheat about 4 inch deep oil in pan on medium heat. You will know when the oil is hot enough when you drip a little bit of batter into oil and it quickly rises.
6
Shrimp:
7
dip shrimp in batter and fry for approximately 2 minutes each, or until golden brown. Then let rest on paper towel for 2 more minutes.
8
Take tortillas and put in microwave for a minute. Then put fried shrimp on them, along with the salsa and sour cream. Then sprinkle parmesan cheese on top and serve.

893

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb white shrimp, uncooked, veined and shelled, White tortillas, Olive Oil for frying, Sour Cream, and more.

Yes, Tempura Shrimp Tacos With A Honeydew Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tempura Shrimp Tacos With A Honeydew Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions