---
title: Shrimp Tempura Tacos with Bang Bang Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-tempura-tacos-with-bang-bang-sauce-697244476aaab04ab6503c51
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Sesame
  - Shellfish
  - Eggs
  - Milk
  - Wheat
tags:
  - Easy Prep
rating: 4.5
rating_count: 2400
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: The sauce and shrimp combination gets rave reviews, though some found it overly salty or too sweet.
  - theme: Ease of prep
    text: Many noted this takes significantly longer than expected with lots of dishes and steps required for frying.
nutrition:
  calories: 1010
  fat: 49
  saturated fat: 11
  carbohydrates: 102
  sugar: 29
  fiber: 5
  protein: 32
  cholesterol: 245
  sodium: 3280
  potassium: 760
  calcium: 170
  iron: 1.6
image: "https://images.recipes.furrysalamander.com/Taco%20Recipes/Seafood/shrimp-tempura-tacos-with-bang-bang-sauce.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and halve @mini cucumber{2%unit} lengthwise; slice thinly crosswise into half-moons. Cut @broccoli{2%unit} into bite-size pieces if necessary. TIP: Cut broccoli stems to roast along with the florets! In a small bowl, combine @rice wine vinegar{10%teaspoon} (use half), @sugar{2%teaspoon} (use half), and a pinch of @salt{4%teaspoon}. Set aside to pickle until ready to serve.

Toss broccoli on a baking sheet with a large drizzle of @olive oil{2%teaspoon}, salt, and @black pepper{}. Roast on top rack until golden brown and crispy, ~{20%minutes}.

Meanwhile, in a medium bowl, combine @red cabbage and carrot mix{8%ounce} (or the cabbage and carrot mix), half the mayonnaise (from @mayonnaise{8%tablespoon}, you take half), remaining vinegar, @sugar{2%teaspoon} (use the rest), salt, and pepper.

Rinse @shrimp{12%unit} (or 20%ounce) under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine @tempura batter mix{164 am} + the rest of the garlic powder (we have @garlic powder{2%teaspoon}), ⅓ cup cold water, and a pinch of salt. Stir shrimp into batter until fully coated.

Heat @cooking oil{3%tablespoon} in a large pan over medium-high heat. Once hot, add the coated shrimp in a single layer, working in batches. Cook until golden and cooked through, ~{3%minutes} first side, ~{2%minutes} second side. Transfer to paper-towel-lined plate and immediately season with @salt{}.

Wrap @flour tortillas{12%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}. Divide tortillas and broccoli between plates. Fill tortillas with shrimp, the slaw, and pickled cucumber (drain first); drizzle with sauce. Sprinkle broccoli with @sesame ginger crunch{2%unit} and serve.