Thai Shrimp Tacos Recipe
tempura fried shrimp | chili glaze | Napa slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Chili Glaze
Napa Slaw
Tacos
Method
Shrimp Preparation
- 1
Make Tempura Batter
In a mixing bowl, whisk together the tempura batter mix and cold water until smooth. Adjust water to achieve desired batter consistency.
- 2
Heat Oil
In a deep pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 3
Fry Shrimp
Dip shrimp into the tempura batter and carefully place them in the hot oil. Fry shrimp in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Chili Glaze Preparation
- 4
Combine Ingredients
In a small saucepan, combine chili paste, honey, soy sauce, and lime juice. Heat over low heat, stirring until well combined and slightly thickened.
Napa Slaw Preparation
- 5
Mix Slaw Ingredients
In a large bowl, combine the sliced Napa cabbage, grated carrot, and sliced green onion.
- 6
Dress the Slaw
In a separate small bowl, whisk together rice vinegar, sesame oil, and salt. Pour over the cabbage mixture and toss well to combine.
Assembling Tacos
- 7
Prepare Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 8
Assemble Tacos
Place a few pieces of fried shrimp on each tortilla, drizzle with chili glaze, and top with Napa slaw. Serve immediately.