Beer Battered Shrimp Tacos
Crispy beer battered shrimp are loaded in a warm tortilla layered with guacamole and topped with an easy spicy lime slaw. These tacos are a family favorite for special gatherings!
While I don’t particularly love deep-frying foods, these beer battered shrimp tacos are worth the extra time and effort for a special meal. The shrimp doesn’t take long to cook, and the batter is light and crispy. I also love the subtle taste the beer gives the batter.
Ingredients Needed
The ingredients to make these beer battered shrimp tacos are minimal and accessible.
- Shrimp– Use peeled and deveined large raw shrimp.
- Flour– All-purpose flour for dredging the shrimp and the beer batter.
- Beer– I used a Mexican lager beer, but a pilsner or pale ale are also good options.
- Avocado– Ripe avocados to make the guacamole.
- Cabbage– I used pre-shredded angel hair cabbage, or you can shred your own.
- Lime– You’ll need limes for the slaw and guacamole.
- Jalapeno– This adds some spice to the slaw. You can remove the seeds to reduce the spice.
- Cilantro– Adds a herby flavor to the slaw.
- Tomatoes– Add some acidity to the slaw.
- Tortillas– I’m using corn tortillas, but you can also use small flour tortillas.
Combine the shredded cabbage, diced tomatoes, jalapenos, and finely chopped cilantro. Season with some salt and squeeze one whole lime. Taste it and see if more lime or salt is needed. Place the slaw in the fridge while you fry the shrimp.
Also, make the guacamole by smashing two ripe avocados and seasoning them with salt and half a lime. Cover the guacamole with plastic wrap, ensure it has contact, and place it in the refrigerator.
How to Make the Shrimp
Start by peeling and deveining the shrimp and patting them dry. Then, dredge the shrimp in seasoned flour. This helps the batter stick to the shrimp.
Add flour, salt, pepper, and cold beer to a separate bowl. Use a whisk to combine the batter until smooth. Then lightly shake off a shrimp and dip it into the beer batter. I try to hold the very end of the tail.
The shrimp cook quickly, so flip them over to cook the other side once they start turning golden. Remove the shrimp and let them cool on a baking rack.
These are best served right after deep frying. Otherwise, the longer the shrimp sit out, the soggier they will become.
How to Serve
Choose your base, Corn or Flour Tortillas, both are delicious. Both kinds of tortillas need to be heated on a pan or comal first. Then add a spoonful of guacamole to the tortilla, 2 beer-battered shrimps, and top with the spicy lime slaw. Or for a tropical twist try this pineapple habanero salsa.
I’ve tried reheating the shrimp, but they don’t reheat well. Extra slaw and Guacamole can be stored in the refrigerator for up to a day.
More Seafood Tacos
Beer Battered Shrimp Tacos
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Ingredients
- 12 Tortillas Corn or Flour
Beer Batter:
- 1 Cup All Purpose Flour
- 1 Cup Chilled Mexican Beer lagar or pislner
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Oil For Frying Enough to cover at least 1 inch of the pot you are using.
Shrimp
- 1 pound Raw Jumbo Shrimp Peeled/deveined
- ½ Cup All Purpose Flour
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Spicy Slaw:
Guacamole:
- 2 Ripe Avocados Smashed
- ½ Lime Squeezed
- ¼ teaspoon Salt
Instructions
- Mix all ingredients for the slaw and keep in the refrigerator. You can make thi couple hours ahead of time if needed.
- For guacamole, smash 2 ripe avocados with ½ of a lime and salt. Mix well and set aside in a bowl.
- Heat a heavy-bottomed pan with at least 1 inch of oil. The temperature should be 350°F. Have a slotted spoon and a baking rack to place the shrimp on once they've been fried to cool down.
- If shrimp is frozen, defrost and pat dry with paper towels. Mix a ½ cup of flour with salt and pepper to dredge shrimp before dipping into beer batter.
- For the beer batter, add 1 cup of flour, salt, pepper, cold beer, and combine with a whisk. If the batter is too thick, add more beer.
- Dip the dredged shrimp into the beer batter by holding on to the very end of the tail. Carefully place the shrimp into the hot oil and fry until golden on both sides. The shrimp do not need to be cooked long, just a minute or two on each side.
- To assemble tacos, heat tortillas on a griddle or comal until warm. I like mine with some brown spots. Layer guacamole on the bottom of the tortillas, add two fried shrimp, and top with slaw. Serve with extra lime wedges or jalapenos.r jalapenos.
Video
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Looks so good…thanks Renee!
Thanks Marci!!