Beer Battered Shrimp Tacos with Zesty Lime Crema

Embark on a culinary journey to the coast of Mexico with these irresistible Beer Battered Shrimp Tacos. Perfectly golden shrimp, embraced by a crisp beer batter, nestle comfortably within warm corn tortillas. They are beautifully complemented by a zesty lime crema, crunchy shredded cabbage, and vibrant pico de gallo, offering an explosion of flavor in every bite. Complete your experience with a hint of your favorite hot sauce and a fresh squeeze of lime for a delightful kick.

Ingredients

🍤 1.5 to 2 pounds Great Value raw shrimp, peeled and deveined, extra-large or larger
🌾 1 cup all-purpose flour
🧂 2 teaspoons salt for batter, a pinch for crema
⚫️ 1 teaspoon black pepper
🧄 2 teaspoons garlic powder
🌶 2 teaspoons chili powder
🥄 1 teaspoon baking powder
🍺 About 1 cup Dos Equis (XX) beer
🥄 3 tablespoons regular mayonnaise
🍋 1/2 to 1 lime
🥬 2 cups shredded cabbage
🍅 2 Roma tomatoes, diced
🧅 1/2 small onion, diced
🌿 About 1 cup chopped cilantro
🌮 8 corn tortillas
🌶 Siete Mares hot sauce
🛢 4 cups cooking oil for deep frying

Instructions

1- Prepare the Shrimp Batter:

• In a large glass mixing bowl, combine the flour, salt, black pepper, garlic powder, chili powder, and baking powder.
• Gradually whisk in the Dos Equis beer until the batter reaches a pancake-like consistency. Adjust with more beer if too thick.
• Chill the batter in the refrigerator.

2- Prepare the Lime Crema:

• In a small bowl, mix the mayonnaise with fresh lime juice until loose and creamy. Add a pinch of salt.
• Set aside to develop the flavors.

3- Prepare Toppings:

• Shred the cabbage and set aside.
• Combine diced tomatoes, diced onion, and chopped cilantro to make pico de gallo.

4- Fry the Shrimp:

• Heat cooking oil in a saucepan to 375°F using a deep-fry thermometer.
• Coat the shrimp in the chilled beer batter, allowing excess to drip off, and carefully fry for 2-2.15 minutes each batch until golden.
• Drain excess oil using a spider strainer and transfer shrimp to paper towels or a wire rack.

5- Assemble Tacos:

• Lay a corn tortilla flat, add three shrimp, and top with cabbage and pico de gallo.
• Drizzle with lime crema and hot sauce.
• Finish with a squeeze of fresh lime juice.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: Approximately 450
Protein: 26g
Fat: 18g
Carbohydrates: 40g
Equipment:

• Large glass mixing bowl
• Metal whisk with a wooden handle
• Small bowls for crema and pico de gallo
• Measuring cups
• Metal spoon
• Acacia or Pioneer Woman cutting board
• Stainless steel saucepan
• Deep-fry thermometer
• Metal spider strainer
• White ceramic plate

Cooking Tips

• Use extra-large or larger shrimp for a more satisfying taco.
• Keep the beer batter cold for the best frying results.
• Maintain oil temperature to ensure shrimp fry evenly and quickly.

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Cooking with Kirby: https://www.youtube.com/@CookingwithKirby

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Beer Battered Shrimp Tacos