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The best thing to pair and share with Crispy pink shrimp tempura
Ingredients
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Shrimp Tempura
Chimayo Aioli
Serving Garnish
Method
Shrimp Tempura
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels.
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined; do not overmix. The batter should be lumpy.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.
Coat the Shrimp
Dredge each shrimp in cornstarch, then dip it into the tempura batter, ensuring it is fully coated.
Fry the Shrimp
Carefully place the shrimp in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Season the Shrimp
While still warm, sprinkle the fried shrimp with salt and black pepper to taste.
Chimayo Aioli
Mix the Aioli
In a small bowl, combine mayonnaise, minced garlic, smoked paprika, lime juice, salt, and pepper. Mix until smooth and well combined.
Chill the Aioli
Cover and refrigerate the aioli for at least 30 minutes to allow the flavors to meld.
Serving
Plate the Dish
Arrange the crispy shrimp on a serving platter.
Serve with Aioli
Serve the shrimp with a side of Chimayo aioli for dipping, garnished with lime wedges and chopped cilantro.