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!

Reader Britni says: “This was such an easy to follow recipe and even tastier than we imagined. It’s become one of our new favorite meals! Highly recommend trying won’t disappoint!!” ★★★★★

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.

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