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.
Servings: 4
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.