Shrimp Tempura Tacos with Bang Bang Sauce

🥘 Ingredients

• black pepper
• broccoli
  2 unit
• cooking oil
  3 tbsp
• flour tortillas
  12 unit
• garlic powder
  2 tsp
• mayonnaise
  1/2 c
• mini cucumber
  2 unit
• olive oil
  2 tsp
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  3.333 tbsp
• salt
  4 tsp
• sesame ginger crunch
  2 unit
• shrimp
  12 unit
• sugar
  4 tsp
• tempura batter mix
  164 am

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and halve mini cucumber lengthwise; slice thinly 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 rice wine vinegar (use half), sugar (use half), and a pinch of salt . Set aside to pickle until ready to serve.

   mini cucumber: 2 unit, broccoli: 2 unit, rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, salt: 4 tsp
2. 

   2

   Toss broccoli on a baking sheet with a large drizzle of olive oil , salt, and black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20 minutes .

   olive oil: 2 tsp, black pepper
3. 

   3

   Meanwhile, in a medium bowl, combine red cabbage and carrot mix (or the cabbage and carrot mix), half the mayonnaise (from mayonnaise , you take half), remaining vinegar, sugar (use the rest), salt, and pepper.

   red cabbage and carrot mix: 8 oz, mayonnaise: 1/2 c, sugar: 2 tsp
4. 

   4

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

   shrimp: 12 unit, tempura batter mix: 164 am, garlic powder: 2 tsp
5. 

   5

   Heat cooking oil 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 .

   cooking oil: 3 tbsp, salt
6. 

   6

   Wrap flour tortillas 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 and serve.

   flour tortillas: 12 unit, sesame ginger crunch: 2 unit