Beer Battered Shrimp Tacos with Zesty Lime Crema
- š¤ 1.5 to 2 pounds Great Value raw shrimp, peeled and deveined, extra-large or larger
- š¾ 1 cup all-purpose flour
- š§ 2 teaspoons salt for batter, a pinch for crema
- ā«ļø 1 teaspoon black pepper
- š§ 2 teaspoons garlic powder
- š¶ 2 teaspoons chili powder
- š„ 1 teaspoon baking powder
- šŗ About 1 cup Dos Equis (XX) beer
- š„ 3 tablespoons regular mayonnaise
- š 1/2 to 1 lime
- š„¬ 2 cups shredded cabbage
- š 2 Roma tomatoes, diced
- š§ 1/2 small onion, diced
- šæ About 1 cup chopped cilantro
- š® 8 corn tortillas
- š¶ Siete Mares hot sauce
- š¢ 4 cups cooking oil for deep frying
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, complemented by zesty lime crema, crunchy cabbage, and vibrant pico de gallo for an explosion of flavor.
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
š¤ 1.5 to 2 pounds Great Value raw shrimp, peeled and deveined, extra-large or larger
š¾ 1 cup all-purpose flour
š§ 2 teaspoons salt for batter, a pinch for crema
ā«ļø 1 teaspoon black pepper
š§ 2 teaspoons garlic powder
š¶ 2 teaspoons chili powder
š„ 1 teaspoon baking powder
šŗ About 1 cup Dos Equis (XX) beer
š„ 3 tablespoons regular mayonnaise
š 1/2 to 1 lime
š„¬ 2 cups shredded cabbage
š
2 Roma tomatoes, diced
š§
1/2 small onion, diced
šæ About 1 cup chopped cilantro
š® 8 corn tortillas
š¶ Siete Mares hot sauce
š¢ 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 375Ā°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.
#tacos #mexicanfood #shrimprecipes #beerbattered #seafood #delicious #homemade #quickmeals
Cooking with Kirby: https://www.youtube.com/@CookingwithKirby
Comments