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Crispy Wasabi Fried Shrimp Tacos with Sriracha Mayo Sauce
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Crispy Wasabi Fried Shrimp Tacos with Sriracha Mayo Sauce

With crisp, wasabi battered shrimp, spicy mango, avocado and cucumber salsa, and tangy sriracha mayo this Crispy Wasabi Fried Shrimp Tacos recipe is a sushi-inspired treat wrapped up in a fun little taco!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dinner, lunch
Keyword: shrimp, sushi, tacos, wasabi

Equipment

  • spice grinder or food processor
  • cooling rack and sheet pan

Ingredients

  • 1 lb medium or large shrimp, peeled and deveined
  • 1 cup lettuce or mixed greens
  • small tortillas (corn or flour)
  • canola oil, for frying*
  • lime wedges, for serving

Wasabi Batter for Shrimp 

  • ½ cup cornstarch
  • ½ cup wasabi peas, finely ground*
  • 2 teaspoon prepared wasabi paste
  • 1 cup plain sparkling water /club soda (cold)

Sriracha Mayo

  • ½ cup mayonnaise
  • 1 ½ tablespoon sriracha 
  • ½ tablespoon rice vinegar 

Avocado Cucumber Salsa 

  • 1 medium avocado, cut into small cubes 
  • ⅓ cup finely chopped cucumber 
  • the juice and zest of one small lime 
  • 1 ripe mango, diced
  • 1 teaspoon finely diced jalapeno, seeds removed
  • pinch of salt

Instructions

  • Make the salsa by combing the avocado, mango, cucumber, jalapeño, salt and lime zest and juice in a small bowl. Set aside.
    2. Make the Sriracha Mayo by whisking together the mayonnaise, sriracha and rice vinegar in a small bowl until smooth. Place in the refrigerator until ready to use.
    3. Make the batter for the shrimp. In a spice grinder or food processor, grind the wasabi peas until finely ground into a powder, and no large pieces remain.
    4. Add to ground wasabi peas to a bowl with the cornstarch. Whisk to combine. Add cold sparkling water and wasabi paste and whisk until a cohesive batter forms. Keep cold and use immediately.
    5. Fry the shrimp. Set a cooling rack over a sheet pan near your work station. Heat about 1” of oil in a large, deep frying pan or cast iron skillet over medium-high heat for about 3-4 minutes, until shimmering and hot. To check if oil is ready, drop a small about of batter into the hot oil. If it floats right to to the top, the oil is ready.
    6. Once your oil is ready, dip each of the shrimp into the batter, then immediately drop into the hot oil. Fry shrimp (in batches, careful not to overcrowd the pan) over medium-high heat, flipping once, about 1-2 minute per side, until just crisp and lightly browned. Remove shrimp and drain on a cooling rack set over a sheet pan.
    7. Serve the tacos. I like to use white corn tortillas, and char them over an open flame on the stove top on both sides, but you can use warmed tortillas or flour tortillas as well. Layer the tacos with lettuce or greens, shrimp, sriracha mayo, and salsa.
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    *Notes/Substitutions:
    I fry my shrimp in canola oil, but any neutral oil with a high smoke point is fine for this recipe.
    White corn or flour tortillas in a small/street taco size are recommended for this recipe.
    I like to add a little dollop of sweet chili sauce to my tacos. Maggi is my favorite.
    I feel it is easiest to grind the wasabi peas in a spice grinder, like this one that I own and love. BUT- you can also use a food processor, it just may take a bit longer to get them finely ground. You want them pulverized so they blend seamlessly into the batter with the cornstarch.