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Firecracker Shrimp Tacos

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

Tempura Shrimp

  • 2 dozen shrimp shelled and deveined
  • Vegetable oil
  • ½ cup cornstarch
  • ¾ cup rice flour
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. paprika
  • Pinch cayenne pepper
  • 1 egg
  • ½ cup iced water

Coleslaw

  • 2 cups red cabbage
  • ¼ cup mayo
  • 1 lime juice

Sriracha Mayo

  • ½ cup mayo
  • ¾ tsp. siracha

Corn Tortillas

1 large avocado, diced

Cilantro for garnish

Instructions

  1. Heat up vegetable oil in a shallow pan, you want enough oil to shallow fry your shrimp.
  2. While you wait for your oil to heat up, combine all your dry ingredients for your tempura first, then whisk in your egg. Slowly whisk and pour in your iced water until you get a pancake mix like texture. Be careful that your batter does not become runny.
  3. Dip shrimp in batter and gently drop them into your hot oil. Cook for a few minutes and then flip. When shrimp is done, the tempura should be a nice golden brown. Place cooked shrimp on a paper towel to absorb the excess oil, so that you get a nice crispy outside.
  4. Toss together cabbage, mayo, and lime juice for the coleslaw. Set aside until ready to serve.
  5. In a small bowl mix together mayo and sriracha. Feel free to adjust sriracha to your taste.
  6. Assemble with coleslaw on the bottom of your taco shell, shrimp on top with a sprinkle of the avocado and cilantro. Drizzle on your spicy mayo.