Sweet Chili Shrimp Tempura TacosCourse: MainDifficulty: Medium
Seafood tacos are one of my favorite things and you have to try this one. The shrimp is super crunchy with the tempura batter.
1 Cup Extra Crispy Tempura Batter Mix
3/4 Cup Ice Cold Water
6 Flour Tortillas (Taco size)
1 lb Colossal Shrimp (Deveined and Peeled)
1 Medium Tomato (Diced)
1 Cup Green Leaf Lettuce (Chopped
4 oz Queso Fresco (Crumbled)
1 Cucumber (thinly sliced)
2 Tablespoons Cilantro (Chopped)
24oz Vegetable or Canola Oil (at least 2” deep in whatever vessel you are frying)
1/4 Cup Sweet Chili Sauce
1/4 Cup Mayo
- Whisk sweet chili sauce and mayo together until well mixed. Move to the fridge until ready to use.
- Heat vegetable oil to 350ºF in a 4-5 qt cast iron dutch oven. Mix tempura batter following the instructions, it is very important to use ice cold water as this will help the batter stick to the shrimp.
- Pat the shrimp dry and quickly dunk in the batter and move straight into the hot oil. Do this one at a time until you get 4-5 pieces of shrimp in the oil. Cook 2-4 minutes. Move the cooked shrimp onto a paper towel or cooling rack. Repeat process until all the shrimp are cooked.
- Build the Taco. Start by laying 3-4 slices of cucumber in the tortilla. Add the shrimp; 2-3 pieces per taco depending on size. Sprinkle on lettuce, tomatoes, queso fresco and finally cilantro. Spoon on sweet chili sauce and try not to eat all of them!