Spicy Tempura Shrimp Tacos with Southwest Slaw and Pickled Jalapeño

Get ready for a flavor fiesta with these crispy tempura shrimp tacos! Juicy shrimp are coated in a light tempura batter and fried until golden, then piled into warm flour tortillas with a creamy southwest slaw, tangy pickled jalapeño and a squeeze of fresh lime. Every bite is a perfect balance of crunch, spice and zing.

This recipe is all about bold, Baja-inspired flavors made easy. The homemade slaw comes together in minutes with coleslaw mix, sour cream and a kick of southwest spice. Top it all off with fresh cilantro and scallions for a taco night that’s anything but ordinary.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
2. Prepare the tempura batter according to package directions (usually mixing with cold water until smooth).
3. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C).
4. Dip each shrimp into the tempura batter, letting excess drip off and carefully place into hot oil. Fry in batches until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
5. While shrimp cook, make the slaw: In a medium bowl, combine coleslaw mix, sour cream, southwest spice blend and the juice of half the lime. Season with salt and pepper to taste. Stir well.
6. Thinly slice the jalapeño (remove seeds for less heat). Slice the scallions. Pick cilantro leaves from stems.
7. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
8. Assemble tacos: Place a generous spoonful of slaw on each tortilla, top with 3-4 crispy shrimp, a few jalapeño slices, scallions and cilantro. Squeeze remaining lime wedges over tacos. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat very dry before seasoning and battering to ensure crispiness.

What can I use instead of tempura batter mix?

You can make a simple batter with equal parts all-purpose flour and cold water (or sparkling water for extra lightness), plus a pinch of salt.

How do I keep the tacos from getting soggy?

Assemble tacos just before serving and drain fried shrimp on paper towels to remove excess oil.