Shrimp Tempura Tacos
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
Jump to recipeGet the best of tacos and sushi in one bite.
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Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup 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 cup all-purpose flour
- 1 cup club soda
- 1 large egg
- 1 lb. medium shrimp without tails, peeled and butterflied
- Canola oil, for frying
- 8 Small flour tortillas
- 1/2 cup Shredded cabbage
Directions
- Step 1Make 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.
- Step 2Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350°.
- Step 3Meanwhile, 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.)
- Step 4Warm 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.
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