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Shrimp Tacos Covered with Tempura

20 mins
8 mins
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In this time of Lent there will be no excuse to not enjoy some delicious taquitos. We bring you the best recipe: shrimp tacos covered in a crispy beer tempura, with a delicious creamy filling that only Hidden Valley® Original Ranch Light can give you.
Learn more about Hidden Valley


6 portions
  • 190 grams cream cheese, (1 package)
  • 1/4 cups Hidden Valley® Original Ranch Light
  • 2 habanero peppers, finely chopped
  • 2 tablespoons chives, finely chopped
  • to taste salt and pepper
  • 2 tablespoons butter
  • 1/2 cups red onion, cut in half moons
  • 2 cups shrimp, clean and without peel
  • 2 cups flour, for tempura
  • 1 egg, for tempura
  • 1 cup beer, cold for tempura
  • enough oil, to fry
  • 6 flour tortillas


In a bowl and with the help of a spatula, add the cream cheese and mix with Hidden Valley® Original Ranch Light, habanero pepper, green onions, season with salt and pepper. Reservation.
In a pan over medium heat add the butter and cook the purple onion and shrimp, season with salt and pepper and chill.
For the tempura, in a bowl mix the flour, the egg, the beer, the salt and the pepper until obtaining a homogeneous mixture.
Spread each tortilla with a little of the dressing, add shrimp in the center and close like a burrito.
Dip the burritos in the tempura and remove the excess. Fry in a pan over medium heat with hot oil until golden brown on all sides. Drain on absorbent paper.
Cut in half and serve.


On a plate, accompanied by Hidden Valley® Original Ranch Light.


One of the keys is to make the tempura very homogenous (what the Japanese call "koromo"). It is very important to let the tempura rest in refrigeration, in this way it will have the correct consistency.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Miranda Sosa
13/04/2018 21:36:56
Riquisimoo y muy facil de hacer

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