There is nothing quite like biting into freshly fried, crispy Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe to brighten a weeknight or make a weekend gathering feel extra special. This recipe combines the satisfying crunch of beer-battered shrimp with the zesty freshness of lime and cilantro in a creamy sauce that’s downright addictive. Every component—from the tender shrimp to the crisp lettuce and soft tortillas—works together to create a taco experience that feels both indulgent and vibrant. Once you make these tacos, they’ll quickly become one of your go-to dishes whenever you crave a lively, flavorful meal with just the right balance of textures and tastes.
Ingredients You’ll Need
These simple but essential ingredients come together effortlessly, each playing a crucial role in building the perfect flavor and texture profile for your Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe. From the cold beer adding lightness to the batter, to the fresh cilantro bringing brightness to the creamy sauce, nothing here is superfluous.
- Medium uncooked shrimp (3/4 lb.): Use fresh or properly thawed shrimp for the best texture and flavor.
- Garlic powder (1/2 teaspoon): Adds subtle savory depth to the beer batter.
- Flour (1 cup): The base for the crispy, golden batter coating.
- Cold beer (1 cup): Stella or any lager helps create a light, airy crust.
- Sour cream (1/2 cup): The creamy base for the cilantro lime sauce that cools and balances the heat.
- Juice of 1/2 lime: Gives the cream a fresh, tangy kick.
- Fresh cilantro (small handful, chopped): Brings bright herbal notes and color.
- Salt & pepper: Essential seasoning for all components.
- Peanut oil (for frying): Has a high smoke point ideal for perfectly crisp batter.
- Flour tortillas (8-12 medium): Soft and flexible, the perfect taco canvas.
- Iceberg lettuce (chopped/shredded): Adds crisp crunch and mildness.
- Onion (1/2 chopped): Gives a sharp, slightly pungent contrast to balance richness.
How to Make Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe
Step 1: Prepare the Cilantro Lime Cream
Start by mixing the sour cream, fresh lime juice, salt, pepper, and chopped cilantro in a bowl. This cilantro lime cream is the star cooling sauce that ties all the flavors together, so make sure it’s well combined and vibrant. Once mixed, pop it in the refrigerator to chill while you get everything else ready.
Step 2: Prep Your Shrimp
If your shrimp are frozen, thaw them quickly under cool running water, then peel and devein. Patting the shrimp dry with paper towels is key to helping the batter stick properly and ensuring a crispy final coating.
Step 3: Warm the Tortillas
Preheat your oven to 350 degrees Fahrenheit. Wrap your tortillas in foil and place them into the oven; gently warming them keeps them soft, pliable, and perfect for wrapping around your shrimp and toppings.
Step 4: Prepare Fresh Veggies
While the tortillas warm, chop your lettuce and onions. These fresh ingredients add a welcome crunch and bite that complement the rich crispy shrimp and creamy sauce beautifully.
Step 5: Make the Beer Batter
In a bowl, combine garlic powder, salt, pepper, and flour. Gradually whisk in the cold beer until the batter is smooth and lump-free. The cold beer creates a light batter that fries up crispy without being heavy or greasy.
Step 6: Heat the Frying Oil
Add about a quarter-inch of peanut oil to a skillet and heat it over medium-high. Peanut oil’s high smoke point means your shrimp will fry evenly without burning the batter.
Step 7: Fry the Shrimp
Dip each shrimp into the beer batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches to avoid overcrowding the pan, cooking each side for a few minutes until golden brown and cooked through. This step is where that delectably crispy texture is achieved.
Step 8: Assemble the Tacos
Place the warmed tortillas on plates, layer with shredded lettuce and chopped onion, then top with your freshly fried shrimp. Drizzle generously with the cilantro lime cream. Each bite offers a perfect balance of crunchy, creamy, tangy, and fresh flavors.
How to Serve Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe
Garnishes
Enhance your tacos with a sprinkle of extra chopped cilantro for a fresh herbal burst and a wedge of lime on the side for those who want an extra zesty squeeze. Thinly sliced radishes or diced avocado can also add interesting textures and flavors.
Side Dishes
Pair these shrimp tacos with simple and refreshing sides like Spanish rice, black beans, or a light corn salad. The sides should complement the tacos without overpowering their bright, crispy charm.
Creative Ways to Present
If you’re serving a crowd, arrange the tacos on a large platter layered with extra cilantro lime cream and vibrant garnishes. You can also offer toppings like pickled jalapeños, sliced red cabbage, or a spicy salsa bar to let everyone customize their perfect taco.
Make Ahead and Storage
Storing Leftovers
Keep leftover cooked shrimp separate from the cilantro lime cream to avoid sogginess. Store shrimp in an airtight container in the refrigerator for up to two days. The cream sauce will stay fresh for up to three days when refrigerated.
Freezing
While the shrimp batter doesn’t freeze well cooked since it loses crispness, you can freeze raw peeled shrimp. Freeze them unbattered, then thaw and fry fresh for best results. The cilantro lime cream does not freeze well and should be made fresh for every batch.
Reheating
To reheat, gently warm shrimp in an oven or air fryer to restore some crispness, avoiding the microwave as it makes the batter soggy. Warm tortillas separately and give the cilantro lime cream a quick stir before serving.
FAQs
Can I use a different type of beer in this Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe?
Absolutely! While a light lager like Stella works great, you can use any light beer you enjoy. Avoid heavy ales or stouts as they might overpower the delicate shrimp flavor and affect the batter texture.
What kind of shrimp works best for this recipe?
Medium-sized peeled and deveined shrimp are ideal because they fry evenly and fit perfectly in a taco. Fresh or thawed frozen shrimp both work well as long as they’re properly dried before battering.
Can I make this recipe gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend and ensuring your beer is gluten-free, you can enjoy a delicious gluten-free version of these tacos without sacrificing texture or flavor.
Is peanut oil necessary for frying?
Peanut oil is preferred because of its high smoke point and neutral flavor, but you can substitute other oils like canola or vegetable oil if needed. Just make sure the oil is hot enough for frying to prevent oily, soggy shrimp.
Can I prepare the cilantro lime cream in advance?
Definitely! The cilantro lime cream actually tastes better after sitting for at least 30 minutes in the fridge, allowing flavors to meld. Just give it a good stir before drizzling over your tacos.
Final Thoughts
Once you try this Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe, you’ll understand why it quickly becomes a favorite for seafood lovers and taco fans alike. The combination of crispy shrimp, fresh crisp toppings, and that creamy, tangy sauce creates a perfect bite every time. Whether for a casual dinner or entertaining guests, these tacos are sure to impress and satisfy. So grab some shrimp, open a cold beer for the batter, and get ready for a deliciously fun taco night at home!
Print
Beer Battered Shrimp Tacos with Cilantro Lime Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
Crispy and flavorful beer battered shrimp tacos topped with a refreshing cilantro lime cream, shredded lettuce, and chopped onions, served in warm flour tortillas. This easy-to-make recipe combines golden fried shrimp with a tangy, creamy sauce for a perfect handheld meal.
Ingredients
Shrimp and Batter
- 1 bag medium uncooked shrimp (3/4 lb.)
- 1/2 teaspoon garlic powder
- 1 cup flour
- 1 cup cold beer (Stella recommended)
- Salt & pepper to taste
- Peanut oil (for frying, about 1 cup or enough for 1/4 inch depth in skillet)
Cilantro Lime Cream
- 1/2 cup sour cream
- Juice of 1/2 lime
- Small handful fresh cilantro, chopped
- Salt & pepper to taste
Toppings and Assembly
- 8–12 medium flour tortillas
- Chopped/shredded iceberg lettuce
- 1/2 onion, chopped
Instructions
- Make cilantro lime cream: In a small bowl, combine sour cream, lime juice, salt, pepper, and chopped cilantro. Mix thoroughly and refrigerate until ready to use to allow flavors to meld.
- Prepare shrimp: Peel and devein the shrimp. If frozen, thaw them first under cool running water. Pat shrimp dry thoroughly with paper towels to help the batter stick and reduce splattering during frying.
- Warm tortillas: Preheat oven to 350°F (175°C). Wrap tortillas in foil and place in the oven to warm while you prepare the other ingredients.
- Prepare toppings: Chop and shred iceberg lettuce and chop the onion. Set aside for assembling tacos later.
- Make batter: In a mixing bowl, whisk together garlic powder, salt, pepper, flour, and cold beer until the batter is smooth and lump-free.
- Heat oil: Pour about 1/4 inch of peanut oil into a skillet and heat over medium-high heat until shimmering and hot but not smoking (about 350°F).
- Fry shrimp: Dip shrimp individually into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches (usually 3 batches) for a few minutes per side until golden brown and cooked through. Remove shrimp with a slotted spoon and drain on paper towels.
- Assemble tacos: Layer warmed tortillas with fried shrimp, shredded lettuce, chopped onions, and drizzle generously with the cilantro lime cream. Serve immediately for best texture and flavor.
Notes
- Make sure to pat shrimp dry before battering to ensure crispy coating.
- Use a thermometer to maintain oil temperature around 350°F for best frying results.
- Stella beer is recommended for the batter, but any light lager or pilsner works well.
- Peanut oil is preferred due to its high smoke point and neutral flavor.
- For a spicier kick, add some chopped jalapeño or hot sauce to the cilantro lime cream.
- If desired, substitute flour tortillas with corn tortillas to make recipe gluten free (ensure beer is gluten free if that is required).
