Name: Shrimp Tempura Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 c. mayonnaise -; 1/2 c. sour cream -; 1 c. chopped green onions, plus more for garnish -; 1 clove garlic, chopped -; 1/8 tsp. cayenne pepper -; Kosher salt -; Freshly ground black pepper -; 2 limes, divided -; 1 c. all-purpose flour -; 1 c. club soda -; 1 large egg -; 1 lb. medium shrimp without tails, peeled and butterflied -; Canola oil, for frying -; 8 small flour tortillas -; 1/2 c. Shredded cabbage -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Tempura Tacos

1. 1/2 c. mayonnaise -

2. 1/2 c. sour cream -

3. 1 c. chopped green onions, plus more for garnish -

4. 1 clove garlic, chopped -

5. 1/8 tsp. cayenne pepper -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 limes, divided -

9. 1 c. all-purpose flour -

10. 1 c. club soda -

11. 1 large egg -

12. 1 lb. medium shrimp without tails, peeled and butterflied -

13. Canola oil, for frying -

14. 8 small flour tortillas -

15. 1/2 c. Shredded cabbage -

How to cook deliciously - Shrimp Tempura Tacos

1. Stage

Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Transfer to a small bowl and refrigerate until ready to serve. Cut remaining limes into wedges for garnish.

2. Stage

Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350°.

3. Stage

Meanwhile, prepare tempura batter. In a large mixing bowl add flour, club soda, egg, and salt; whisk together until smooth. Rinse and pat dry shrimp, then when oil has reached 350°, 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 with salt. (Fry shrimp in batches and ensure oil returns to 350° each time.)

4. Stage

Warm tortillas in a dry skillet. Assemble tacos with cabbage, shrimp and aioli. Garnish with green onions and serve with lime wedges and extra sauce on the side.