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To achieve the perfect crispy shrimp tempura, the batter consistency is crucial. A light and airy batter is what you’re aiming for, and this can be achieved by combining cold water and flour in the right proportions. Start with one cup of all-purpose flour and gradually incorporate about 1 cup of ice-cold water. The key is to mix gently; overmixing can lead to a dense texture. You want to see some lumps in the batter, which is okay! For added flavor and crunch, consider mixing in a tablespoon of cornstarch. This will enhance the batter's lightness and ensure a golden, crispy finish.

Crispy Shrimp Tempura Tacos

Discover the delicious fusion of flavors with crispy shrimp tempura tacos! This innovative dish combines the light, crunchy texture of Japanese tempura with the fun of classic tacos. Perfect for casual gatherings or family dinners, these tacos offer a delightful twist on tradition. Explore the art of tempura cooking, pick the freshest ingredients, and customize your tacos to suit your preferences. Enjoy a culinary experience that will impress your taste buds and elevate any meal!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup tempura batter mix

1 cup ice-cold sparkling water

1 cup all-purpose flour (for dredging)

8 small soft corn or flour tortillas

1 cup shredded cabbage (green or purple)

1 avocado, sliced

1 cup fresh cilantro, chopped

½ cup sriracha mayonnaise (½ sriracha, ½ mayo)

Vegetable oil (for frying)

Lime wedges (for serving)

Salt and pepper (to taste)

Instructions
 

Prepare the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Set aside.

    Make the Tempura Batter: In a mixing bowl, combine the tempura batter mix with ice-cold sparkling water. Stir gently until just combined. The batter should be slightly lumpy for optimal crispiness.

      Dredge the Shrimp: Place the all-purpose flour in a shallow dish. Dredge each shrimp lightly in flour, shaking off any excess before dipping them into the tempura batter.

        Heat the Oil: In a deep skillet or pot, pour enough vegetable oil to reach about 2 inches in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if it's ready, drop a small amount of batter into the oil; if it bubbles and sizzles, the oil is hot enough.

          Fry the Shrimp: Carefully place the battered shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess oil.

            Warm the Tortillas: While the shrimp fries, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.

              Assemble the Tacos: On each tortilla, layer some shredded cabbage, sliced avocado, and a couple of crispy shrimp. Drizzle with sriracha mayonnaise and sprinkle with fresh cilantro.

                Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy your Crispy Shrimp Tempura Tacos!

                  Prep Time, Total Time, Servings: 20 mins | 35 mins | 4 servings