Tempura Shrimp
Tacos With Tomato
Organic Ginger
Pico De Gallo


INGREDIENTS
  • 1 lb. fresh shrimp (peeled, deveined)
  • 2 limes (juiced)
  • 2 fresh avocados (sliced)
  • 1 bunch cilantro (stems removed, chopped)
  • 12 flour or corn tortillas
  • Peanut oil (for frying)
(tempura batter)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. granulated garlic
  • 1/8 tsp. ground jalapeño powder
  • 1 1/2 tsp. Wakaya Sea Salt
  • 12 oz. club soda
(Ginger aioli) (Additional  Ginger aioli)

DIRECTIONS

  1. Combine shrimp and lime. Marinate for 15 minutes.
  2. Heat peanut oil in a skillet or deep fryer to 375. F.
    (tempura batter)
  1. Combine all ingredients and whisk lightly.
  2. Batter should have the consistency of pancake batter. Set aside.
  3. Remove the shrimp from the marinade, pat dry, and add to the tempura batter.
  4. Fry coated shrimp for about 1 minute.
  5. Remove and drain on paper towels.