Tempura Shrimp Tacos
"Costco's newest deli hit, reverse-engineered for your kitchen. The cilantro lime crema is the real MVP."
Costco Copycat — This is a homemade version of the Costco Deli & Prepared Foods item. See it in store →
The Game Plan
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Peel, devein, and butterfly the shrimp if they aren't already prepped. Pat extremely dry with paper towels and season lightly with salt.
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Make the cilantro lime crema first so the flavors can meld: stir together sour cream, lime juice, chopped cilantro, and a good pinch of salt. Refrigerate until assembly time.
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Make the tempura batter: whisk flour and cornstarch together in a medium bowl. Pour in ice-cold sparkling water and stir just a few times — keep it lumpy and barely combined. Overmixing makes dense, bready shrimp instead of crispy, shatteringly light ones.
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Heat oil in a heavy-bottomed pot or Dutch oven to 375°F. Use a thermometer — guessing leads to greasy, disappointing results.
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Working in batches of 4-5 shrimp, dip each one in batter, let the excess drip off for a second, then carefully lower into the hot oil.
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Fry 2-3 minutes per batch until golden and crispy. Don't crowd the pot — too many at once drops the oil temperature.
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Transfer to a wire rack set over a sheet pan. Not paper towels — they trap steam and make the bottom soggy.
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Warm tortillas in a dry skillet over medium heat until pliable and lightly charred, about 30 seconds per side.
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Assemble: tortilla first, then a bed of shredded cabbage, 2-3 tempura shrimp, a generous drizzle of crema, and a spoonful of pico de gallo.
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Serve immediately with lime wedges on the side and extra crema for dipping.
