Crispy Shrimp Tempura Tacos with Spicy Sweet Sauce and Sesame Broccoli

These crispy shrimp tempura tacos bring together the best of crunchy, juicy and tangy in every bite. Light and airy tempura batter encases succulent shrimp, which are then glazed with a sweet-heat apricot Sriracha sauce that’s simply irresistible. Nestled in warm flour tortillas and topped with quick-pickled cucumber and a creamy cabbage slaw, each taco is a flavor explosion.

To round out the meal, we serve the tacos alongside sesame roasted broccoli. The broccoli gets perfectly golden and crispy in the oven, then gets a sprinkle of sesame ginger crunch for a nutty finish. This dish is a fun, flavorful weeknight dinner that’s sure to impress.

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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

20 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Cut broccoli into bite-size pieces if necessary. Tip: Cut broccoli stems to roast along with the florets!
2. 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 until ready to serve.
3. In a separate small bowl, combine jam, Sriracha, half the mayonnaise, half the garlic powder, 1 tsp water (2 tsp for 4 servings) and a pinch of salt. Set aside.
4. Toss broccoli on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes.
5. Meanwhile, in a medium bowl, combine cabbage and carrot mix, remaining mayonnaise, remaining vinegar, ½ tsp sugar (1 tsp for 4), salt and pepper. Set aside.
6. Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura batter mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings) and salt (we used ½ tsp; 1 tsp for 4). Tip: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency. Stir shrimp into batter until fully coated.
7. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Immediately season with salt.
8. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas and broccoli between plates. Fill tortillas with shrimp, slaw and pickled cucumber (draining first); drizzle with sauce. Sprinkle broccoli with sesame ginger crunch and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for apricot jam?

You can use any fruit jam like peach or mango or even honey mixed with a little water.

Can I make the pickled cucumber ahead?

Absolutely! The pickles can be made up to a day in advance and stored in the refrigerator.