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    Home » Fish & Seafood

    Beer Battered Shrimp Tacos with Cilantro Lime Cream

    Published: Aug 14, 2015 / Updated: Sep 3, 2018 / 5 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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.

    several beer battered shrimp tacos with cilantro lime cream

    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!

    close-up of beer batter shrimp tacos with cilantro lime cream

    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 - Salt & Lavender

    Beer Battered Shrimp Tacos with Cilantro Lime Cream

    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.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Tex-Mex
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.
    Keyword beer battered shrimp tacos
    Author Natasha Bull

    Love beer battered shrimp recipes? Try my beer battered shrimp appetizer. You may also like my BBQ shrimp tacos.

    « Healthy Ham Wrap Recipe
    Egg Spread »

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    1. Marianne says

      April 18, 2017 at 7:23 PM

      I just wanted to thank you for this recipe. I made these tonight and they were really good. The batter was nice and light. It wasn't too heavy and it didn't clump of fall off the shrimp or anything. The only only change I made was cabbage in place of the lettuce. This was amazing and I will be making this again for sure.

      Reply
      • Natasha says

        April 18, 2017 at 7:40 PM

        I am so happy you enjoyed it, Marianne! 🙂 Thanks for leaving a comment!

        Reply
    2. Anna Wright says

      January 20, 2017 at 10:10 PM

      I like this kind of recipes as they don’t demand much of your time and will be a treat for your taste buds. The ingredients list is not also very long. So, no hassle at all. Thank you for sharing.

      Reply
    3. Beth says

      October 18, 2015 at 7:49 PM

      Delicious and fresh! I've been looking for a tasty shrimp taco recipe and this fits the bill perfectly! The beer batter is surprisingly easy to do- though I have to admit I'm bizarrely intrigued by the Fruli beer batter idea ... hmm ...

      Reply
      • Natasha says

        October 18, 2015 at 7:54 PM

        Don't. Do. It. Haha Fruli is best left to drink...

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

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