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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The bang bang sauce, slaw, and shrimp were praised as a winning combination, with many calling it one of their all-time favorite HelloFresh meals 🎉. Opinions on the broccoli side were mixed — some loved it, others felt it didn't pair well with the tacos.
- Ease of prep: The tempura battering and frying process was the main challenge, with many noting it took significantly longer than the suggested time. Working in batches and making sure the oil is hot enough before adding shrimp helped get a better result.
- Suggestions: Pat shrimp very dry before battering to help the coating stick; some found adding the sesame ginger crunch to the batter itself boosted flavor. Use more vinegar for the pickled cucumbers and give them extra time to pickle for a better result.
- Leftovers: One reviewer used leftover fried shrimp to make burritos with fried rice and spicy mayo the next day — a great way to use extras.
- Portions: The broccoli side was consistently noted as too small for two people; the shrimp portion, however, was generous and well-received.
