Sweet Chili Shrimp Tempura Tacos

Sweet Chili Shrimp Tempura Tacos

Course: 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)

  • Sauce
  • 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!