Shrimp Tempura Tacos with Bang Bang Sauce
plus Sesame Roasted Broccoli, Pickled Cucumber & Slaw
- Sesame
- Shellfish
- Eggs
- Milk
- Wheat
- Soy
Crispy tempura shrimp is glazed with sweet-heat apricot Sriracha (bang bang!) sauce and nestled in warm tortillas with tangy pickles and creamy slaw. The cloud-light tempura batter shatters to reveal the succulent shrimp inside. It’s all served alongside sesame roasted broccoli for a pop of nutritious green.
Ingredients
5 teaspoon
Rice Wine Vinegar
1 unit
Apricot Jam
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
1 unit
Broccoli
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. 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!
-
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.
-
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.
-
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.
- In a second small bowl, combine jam, Sriracha, half the garlic powder, remaining mayonnaise, 1 tsp water (2 tsp for 4), and a pinch of salt.
-
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.
-
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.
-
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.
