Dinner: Shrimp Tempura Tacos

Recipe by Judy Kim Get the best of tacos and sushi in one bite.

Ingredients

1/2 c. mayonnaise
1/2 c. sour cream
1 c. chopped scallions, plus more for garnish
1 garlic clove, chopped
1/8 tsp. cayenne
kosher salt
Freshly ground black pepper
2 limes
1 c. all-purpose flour
1 c. club soda
1 egg
1 lb. medium shrimp without tails, peeled and butterflied
Canola oil, for frying
8 Small flour tortillas
1/2 c. Shredded cabbage

Instructions

In the bowl of a food processor add mayonnaise, sour cream, scallions, garlic, cayenne, 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest of half a lime, and 1 tablespoon lime juice and pulse until smooth. Transfer to a small bowl and refrigerate until ready to serve. Cut remaining limes into wedges for garnish.
Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350 degrees F.
Meanwhile, prepare tempura batter. In a large mixing bowl add flour, club soda, egg, and 1 teaspoon salt; whisk together until smooth. Rinse and pat dry shrimp. When oil has reached 350 degrees F, coat shrimp in batter. Using tongs, remove from batter and carefully place in hot oil. Cook until golden brown, about 1 minute per batch, and transfer to a paper towel–lined plate. Season shrimp with salt immediately. Fry shrimp in batches and ensure oil returns to 350 degrees F each time.
Warm tortillas in a dry skillet. Assemble tacos with shredded cabbage, shrimp, and scallion aioli. Garnish with scallions and serve with lime wedges and extra sauce on the side.

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