Tempura Rock Shrimp Tacos Recipe
jalapeño, cabbage slaw, avocado
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Ingredients
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Tempura Rock Shrimp
Jalapeño Cabbage Slaw
Avocado Crema & Toppings
Method
Tempura Rock Shrimp
- 1
Thaw and pat dry
If frozen, thaw shrimp under cold running water and pat dry with paper towels. Remove any excess moisture so batter will adhere.
- 2
Season and dredge
Season shrimp with 1/2 tsp of the salt and 1/4 tsp black pepper. Place 1/2 cup flour and 1/4 cup cornstarch in a shallow bowl or plate and lightly dredge shrimp so they are evenly coated; shake off excess.
- 3
Make tempura batter
In a chilled bowl over an ice bath, combine 1/2 cup all-purpose flour, 1/4 cup rice flour (if using), 1/4 cup cornstarch, and 1/2 tsp baking powder. Sprinkle in remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Add 1 cup ice-cold sparkling water and 1/2 cup ice, stirring very gently with chopsticks or a fork just until combined—the batter should be lumpy and cold. If batter is too thick, stir in up to 1/4 cup cold beer or additional sparkling water to reach a thin, coatable consistency.
- 4
Heat oil
Pour oil into a deep pot or heavy-bottomed skillet to a depth of about 2 inches (about 3–4 cups). Heat to 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float to the surface immediately without browning too fast.
- 5
Fry shrimp
Working in small batches (4–6 shrimp depending on pot size), dip dredged shrimp into the batter, letting excess drip off, then gently lower into hot oil. Fry until pale golden and crisp, about 1.5–2.5 minutes, turning if needed. Avoid overcrowding the pot. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.
- 6
Finish
Keep fried shrimp warm in a 200°F (95°C) oven while you finish remaining batches. Taste one and season lightly with a pinch of salt if desired.
Jalapeño Cabbage Slaw
- 7
Prep vegetables
Thinly shred green and red cabbage, julienne or shred carrot, finely slice the seeded jalapeño, and chop cilantro. Place in a medium mixing bowl.
- 8
Make dressing
In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp sour cream (or Greek yogurt), 2 tbsp fresh lime juice, 1 tsp honey (if using), 1/2 tsp salt, and 1/4 tsp pepper until smooth.
- 9
Avocado Crema & Assembly
- 10
Make avocado crema
In a small bowl, mash the ripe avocado with 1/4 cup sour cream (or Greek yogurt), 1 tbsp fresh lime juice, 1/2 tsp minced garlic, and 1/4 tsp salt until smooth (or blitz briefly in a blender for a silky texture). Adjust lime and salt to taste.
- 11
- 12
Assemble tacos
Place a warmed tortilla on a plate. Spread about 1 tbsp avocado crema down the center. Top with 2–3 pieces of hot tempura rock shrimp, then add a generous 1/4 to 1/3 cup of jalapeño cabbage slaw. Garnish with a few thin radish slices (if using), a sprinkle of chopped cilantro, and an extra squeeze of lime. Repeat for remaining tortillas.
- 13
Serve
Serve immediately so the shrimp stay crisp. Provide extra avocado crema, lime wedges, and hot sauce on the side.
