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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 1 |
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Make coleslaw up to 24 hours in advance to jump-start this recipe. Ingredients:
1 pound unpeeled, large raw shrimp (31/35 count) |
1 cup tempura batter mix |
3/4 cup cold light beer |
2 teaspoons fajita seasoning mix |
vegetable oil |
2 batches mexi-coleslaw mix |
toppings: chopped tomatoes, diced avocados, chopped fresh cilantro |
Directions:
1. Peel shrimp; devein, if desired.
2. Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 325°. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1 to 2 minutes on each side or until golden; drain on a wire rack over paper towels.
4. Place Mexi-Coleslaw Mix in a serving bowl; top with shrimp. Serve with desired toppings.
5. Note: We tested with McCormick Golden Dipt Tempura Seafood Batter Mix.
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