These crispy beer battered shrimp tacos with cilantro lime cream are a great way to change up Taco Tuesday! It's easier than you think to make beer battered shrimp at home without a deep fryer.
I had a few beer batter fails when I first tried making these. I was home alone so logically that is the perfect time to
waste experiment with beer. I was tinkering with the flour to beer ratio and it just wasn't working. I had an egg in there at one point. I made too thick batter and too thin batter. I ended up with partially battered shrimp stuck to the pan at one point as well.
It also didn't help that the day I first tried to make these was the day that we only had Fruli (strawberry beer) in the house. Oops. I thought we always had normal beer somewhere. I GUESS NOT. Let's just say that I did not want to try making these for a while after. Thoughts of the strangely pink batter and aroma of strawberries and shrimp haunted me. Beer batter isn't rocket science, Natasha.
Fast forward to a few weeks later and my husband rolling his eyes when I announced that I was going to try the beer batter again. This time with Stella. It was a safe bet. I've repeated the recipe since then and it is now here for you to enjoy... without the hassle.
How to make beer battered shrimp
Make the batter by adding garlic powder, salt, pepper, flour, and beer to a bowl, and stir thoroughly.
Add peanut oil to a skillet and heat it until it's good and hot.
Working in batches, dip shrimp in the batter and place them in the hot oil. Cook for a few minutes/side until the shrimp are cooked to golden perfection. You will love this crispy beer batter!
I hope you will give these tasty beer battered shrimp tacos a go!
Questions? Ask me in the comments.
Beer Battered Shrimp Tacos with Cilantro Lime Cream
- 1 bag medium uncooked shrimp (3/4 lb.)
- 1/2 teaspoon garlic powder
- 1 cup flour
- 1 cup cold beer (I use Stella)
- 1/2 cup sour cream
- Juice of 1/2 lime
- Small handful of fresh cilantro chopped
- salt & pepper
- peanut oil for frying
- 8-12 medium flour tortillas
- chopped/shredded iceberg lettuce
- 1/2 onion chopped
- Make the cilantro lime cream by mixing sour cream, lime juice, salt and pepper, and chopped cilantro. Refrigerate until needed.
- Peel and devein shrimp. If frozen, thaw them under cool running water first. Pat them dry with paper towel.
- Pre-heat oven to 350F (to warm tortillas), wrap tortillas in foil and place in oven.
- Prepare lettuce and onions. Set aside.
- Make the batter by adding garlic powder, salt, pepper, flour, and beer to a bowl. Mix until smooth.
- Add about 1/4 inch of peanut oil to a skillet. Heat on medium high.
- Once oil is ready, dip shrimp in batter and then carefully place shrimp in the hot oil (I usually end up doing three batches). Cook for a few minutes per side until golden and cooked through.
- Serve tacos with the lettuce, onions, and cilantro lime cream drizzled over.
- Troubleshooting tips: if you are finding that the shrimp are sticking to the pan, your oil probably isn't hot enough, or you need to wait a little longer for them to release naturally. Also, don't overcrowd the pan as that can cause the oil temperature to come down and it's also harder to flip the shrimp.
- This batter would work great in a deep fryer if you have one.
- Please be careful when frying with hot oil. I recommend using a heavy pan, using as little oil as you can get away with, and using a thermometer. Turn the pan handle away from you so that it can't be knocked off the stove.