Shrimp Tempura Tacos with Bang Bang Sauce

Name: Shrimp Tempura Tacos with Bang Bang Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tbsp apricot jam; ¼ tsp black pepper; 1 bunch broccoli (cut into florets); ¼ cup cooking oil; 6 unit flour tortillas; ½ tsp garlic powder; 3 tbsp mayonnaise; 2 unit mini cucumber; 1 tbsp olive oil; 2 c red cabbage and carrot mix (shredded); 3 tbsp rice wine vinegar; ½ tsp salt; 2 tbsp sesame ginger crunch; 12 oz shrimp; 1 tbsp sriracha; 1 tsp sugar; ½ cup tempura batter mix

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#Easy Prep #Seafood #Taco #Quick #Crispy

👥 2 servings 📊 Medium ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes source_chef: Avram Salzmann

🥘 Ingredients

apricot jam
2 tbsp
black pepper
¼ tsp
broccoli (cut into florets)
1 bunch
cooking oil
¼ cup
flour tortillas
6 unit
garlic powder
½ tsp
mayonnaise
3 tbsp
mini cucumber
2 unit
olive oil
1 tbsp
red cabbage and carrot mix (shredded)
2 c
rice wine vinegar
3 tbsp
salt
½ tsp
sesame ginger crunch
2 tbsp
shrimp
12 oz
sriracha
1 tbsp
sugar
1 tsp
tempura batter mix
½ cup

🍳 Cookware

baking sheet
medium bowl
large pan
small bowl

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2

Toss broccoli on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Roast until tender ⏱️ 15 minutes .

broccoli: 1 bunch (cut into florets), olive oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3

Meanwhile, in a medium bowl , combine red cabbage and carrot mix , half the mayonnaise , remaining rice wine vinegar , sugar , salt, and pepper. Set aside.

red cabbage and carrot mix: 2 c (shredded), mayonnaise: 3 tbsp, rice wine vinegar: 3 tbsp, sugar: 1 tsp
4

Rinse shrimp under cold water; pat very dry with paper towels. Season with salt.

shrimp: 12 oz
5

Heat a ¼-inch layer of cooking oil in a large pan over medium-high heat.

cooking oil: ¼ cup
6

Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

flour tortillas: 6 unit
7

Whisk tempura batter mix with water until smooth. Dredge shrimp in batter and fry in hot oil until golden and crispy ⏱️ 2 minutes . Drain on paper towels.

tempura batter mix: ½ cup
8

In a small bowl , stir together apricot jam , sriracha , and garlic powder to make the bang bang sauce. Thinly slice mini cucumber .

apricot jam: 2 tbsp, sriracha: 1 tbsp, garlic powder: ½ tsp, mini cucumber: 2 unit
9

Assemble tacos with shrimp, slaw, cucumber, and sesame ginger crunch . Drizzle generously with sauce and serve alongside roasted broccoli.

sesame ginger crunch: 2 tbsp