KEWPIE's Signature Tempura Shrimp Tacos – A Flavorful Fusion Fiesta

Storytelling

KEWPIE Tempura Shrimp Tacos are a delightful fusion of Japanese and Mexican flavors, offering a unique and satisfying meal that will transport your taste buds to new horizons. These tacos feature succulent shrimp coated in a light and crispy tempura batter made with KEWPIE Mayonnaise, nestled in warm, soft corn tortillas. The accompanying cabbage salad, dressed with a zesty blend of KEWPIE Mayonnaise and lime juice, adds a fresh crunch and a tangy kick to the dish. Topped with chopped tomatoes, fragrant cilantro, creamy avocado slices, and crumbled Cotija cheese, these tacos are a harmonious blend of textures and flavors that will leave you craving more.

Kewpie Synergy

KEWPIE Mayonnaise plays a crucial role in elevating these Tempura Shrimp Tacos to gourmet status. By incorporating KEWPIE Mayonnaise into the tempura batter, we create a lighter, crispier coating that perfectly complements the tender, juicy shrimp. The mayonnaise not only adds a subtle richness to the batter but also helps to keep the shrimp moist and flavorful during the frying process. In the cabbage salad, KEWPIE Mayonnaise serves as a creamy, tangy base for the dressing, balancing the acidity of the lime juice and bringing all the ingredients together. For an extra burst of flavor, the optional chipotle mayo, made with KEWPIE Mayonnaise and smoky chipotle peppers, adds a delightful heat and depth to the tacos.

Ingredients: Makes 4 tacos

For Tempura Shrimp

  • 12oz. shrimp, peeled and deveined, tails removed
  • ½ cup water
  • ⅓ cup flour
  • 1 Tbsp. KEWPIE Mayonnaise
  • flour for dusting
  • oil for frying

For the Cabbage Salad

  • 2 cups cole slaw mix
  • 2 Tbsp. KEWPIE Mayonnaise
  • 2 tsp. lime juice or lemon juice
  • salt and black pepper to taste

For the Tacos

  • 4 corn tortillas, warmed according to the package direction
  • chopped tomatoes
  • chopped cilantro
  • sliced avocado
  • Cotija cheese

For the Chipotle Mayo (optional)

  • ¼ cup KEWPIE Mayonnaise
  • 1 tsp. canned chipotle pepper, chopped

Directions

  1. Prepare the Cabbage Salad: In a bowl, mix the cole slaw mix, KEWPIE Mayonnaise, lime juice, salt, and black pepper until well combined. Set aside.
  2. Make the Tempura Shrimp: In a separate bowl, whisk together the water and KEWPIE Mayonnaise. Gradually add the flour, stirring lightly to create a thin batter. Dust the shrimp with flour and set them aside on a plate. Heat oil in a pot to a depth of about 1-½” and a temperature of 375°F. Dip the floured shrimp into the tempura batter, then carefully place them in the hot oil. Fry the shrimp for about 3 minutes, turning halfway through, until they are golden brown and cooked through. Remove the shrimp from the oil and set them aside on a paper towel-lined plate to drain excess oil.
  3. Assemble the Tacos: Warm the corn tortillas according to the package directions. Place ¼ portion of the cabbage salad on each tortilla, followed by the tempura shrimp. Top the tacos with chopped tomatoes, cilantro, avocado slices, and crumbled Cotija cheese. If desired, drizzle the optional chipotle mayo over the tacos for an extra kick of flavor.
  4. Serve and Enjoy: Serve the Tempura Shrimp Tacos immediately, while the shrimp are still hot and crispy. Encourage your guests to enjoy the burst of flavors and textures in every bite.

Kewpie Pro Tip

To take your Tempura Shrimp Tacos to the next level, consider experimenting with different toppings and flavors. Grilled pineapple, pickled red onions, or even a mango salsa can add a sweet, tangy contrast to the savory tempura shrimp. For a more traditional Japanese twist, try serving the tacos with a side of tentsuyu, a dipping sauce made with dashi, soy sauce, and mirin. The versatility of KEWPIE Mayonnaise allows you to create endless variations on this fusion favorite, ensuring that every taco night is a delicious adventure.

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Kewpie Mayonnaise 500g (Product of Japan)