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
Scale
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).
