Crisp-Tender Rice Wine Vinegar &Amp; Apricot Jam Plate Worth Saving

These crispy shrimp tempura tacos are a flavor explosion in every bite. Delicately battered shrimp are fried until golden and shatteringly crisp, then tossed in a sweet-heat bang bang sauce made with apricot jam and Sriracha. Nestled in warm flour tortillas with tangy quick-pickled cucumbers and a creamy cabbage slaw, each taco is a perfect balance of textures and tastes.

On the side, tender roasted broccoli gets a sprinkle of sesame ginger crunch for a nutty, savory finish. This dish is a fun, homemade twist on takeout that’s sure to become a weeknight favorite.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Trim and halve cucumber lengthwise, then thinly slice crosswise into half-moons. Cut broccoli into bite-size pieces if needed (include stems for roasting). In a small bowl, combine cucumber, half the vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside to pickle.
2. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes.
3. Meanwhile, in a medium bowl, combine cabbage and carrot mix, half the mayonnaise, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), salt and pepper to make slaw. In another small bowl, combine apricot jam, Sriracha, half the garlic powder, remaining mayonnaise, 1 tsp water (2 tsp for 4) and a pinch of salt to make bang bang sauce.
4. Rinse shrimp under cold water and pat very dry with paper towels. Season with salt. In a large bowl, whisk together tempura batter mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings) and salt (½ tsp for 2 servings, 1 tsp for 4) until smooth. Add shrimp and stir to coat evenly.
5. Heat a ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a drop of batter sizzles), working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate and season immediately with salt.
6. Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide tortillas and roasted broccoli among plates. Fill tortillas with shrimp, slaw and pickled cucumber (drained); drizzle with bang bang sauce. Sprinkle broccoli with sesame ginger crunch and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for tempura batter mix?

You can make a simple batter with all-purpose flour, cornstarch, baking powder and cold water, but the texture may differ slightly.

How do I keep the shrimp crispy?

Serve immediately after frying. Avoid stacking the shrimp; keep them in a single layer on a paper-towel-lined plate.