This flavorful Beer Battered Shrimp Taco dish combines crispy beer-battered shrimp, a refreshing pico de Gallo, and crispy tortillas to create a delightful fusion of textures and tastes. It is delicious and satisfying in every bite.
The star of this recipe is the shrimp coated in beer batter, which adds a light and crispy coating to the succulent shrimp. The batter is a mixture of flour, baking powder, paprika, garlic powder, salt and pepper, and a hint of cayenne pepper for a touch of heat. A cup of beer, which imparts a subtle depth of flavor and helps create the perfect crispy texture.
This healthy shrimp taco is topped with fresh pico de Gallo to complement the dish. The fresh salsa will add a sweet, tangy, and zesty taste that is light and refreshing.
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Ingredients
It's a pretty basic list of ingredients for this taco recipe. I've made a couple of notes worth reading below about the ingredients.
- Shrimp - We used large shrimp (21-25 count shrimp), but you can use medium too. Be sure they are peeled, and remove the tail before cooking.
- Beer - Light beer works well with this, but you can also use any type of beer.
- Seasonings - My go-to seasoning for beer batter is garlic powder, paprika, salt, and pepper with cayenne pepper for some heat.
- Tortillas - Corn or flour tortillas. Use what is available. Use corn tortillas for a more authentic Mexican taco style.
- Toppings - I made Cucumber Pico de Gallo yesterda, which is a combination of diced cucumber, tomatoes, jalapeno, onion, cilantro, lime juice, and salt.
Instructions
This Beer Battered Shrimp Taco with Cucumber Pico de Gallo Recipe is really easy to make from start to finish. It is so rewarding, and you can adjust it to your own taste
Step 1. Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails. Sprinkle some salt to season them.
Step 2. Prepare the beer batter. In a bowl, combine the flour, baking soda, garlic powder, paprika, cayenne pepper, salt and pepper. Gradually whisk the beer in and mix until smooth.
Step 3. Heat enough cooking oil in a skillet over medium heat, until it reaches 350F. Working in batches, dip the shrimp in the beer batter.
Step 4. Fry the coated shrimps in hot oil until golden brown, about 2-3 minutes on medium heat. Remove from the heat with a slotted spoon and transfer to a wire rack to drip excess oil.
Step 5. Assemble the taco. Place a few pieces of beer-battered shrimp into the corn tortilla, followed by Cucumber Pico de Gallo or Mango Pineapple Pico de Gallo salsa and other favorite taco toppings, and garnish with chopped cilantro. Enjoy!
The Best Tortillas for Tacos
- Corn tortillas are the best for making beer batter shrimp tacos. They come in yellow or white corn tortillas. They are also gluten-free, which is always the better option if you are gluten sensitive.
- Flour tortillas are also great for making tacos. Use this when it is what you have but corn tortillas are the traditional and more authentic choice for Mexican tacos.
Favorite Toppings for Shrimp Taco
We love all kinds of toppings for this beer-battered seafood taco, and I make different toppings depending on what I have in the kitchen, and it always turns out yummy. Here are some of my favorites.
- Mango and Pineapple Pico de Gallo - Mango pineapple pico de gallo recipe is a vibrant and refreshing salsa-like dish that combines the flavors of ripe mangoes, tangy pineapple, citrus from lime juice, and a mix of other fresh ingredients.
- Cucumber Pico de Gallo - Cucumber Pico De Gallo is a refreshing and vibrant salsa-like condiment that combines the coolness of cucumbers with the zesty flavors of traditional pico de Gallo.
- Summer Guacamole - Easy to make avocado dip and toppings for tacos, nachos, and more. It is a healthy, creamy, and tasty dish that is so versatile.
- Spicy Pickled Onions - This Spicy Pickled Onions Recipe adds a delicious, tangy, and crunchy flavor to everything.
Storage Tip
Store the cooked battered shrimp in a glass container in the fridge for up to 3 days. Store the pico de Gallo in a different container. When ready to eat, spread the shrimp over the tortilla, then top with pico de Gallo.
Helpful Tips
- Use fresh and large shrimp for the best flavor and texture when possible.
- Keep the batter cold. For a crispier texture, refrigerate the batter for 10 minutes before using. The chilled batter helps create a light and airy coating.
- Make sure the oil is hot enough to help achieve crispiness and golden brown texture. This will also prevent the battered shrimp from becoming too oily.
- Do not overcrowd the frying pan. Fry the shrimp in a few batches to fry them evenly and maintain the oil temperature and their crispiness.
FAQ
While this recipe calls for shrimp, you can use different types of seafood, such as white fish fillet, squid calamari, and scallop. Check out my blackened fish taco with pico de Gallo recipe.
It is best to use fresh and cold beer batter for this recipe, but you can make it ahead of time and put it in the fridge until you are ready. Be sure to whish it again as it may thicken slightly over time. Add a few tablespoons of beer if it's too thick.
Yes, you can! If you have an air-fryer, you can use that too. Lay them in a tray or basket and spray some cooking oil. Don't overcrowd the tray, then bake/air-fry at 350F for 5-10 minutes, or until they are golden brown.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Beer Battered Shrimp Taco with Salsa:
Beer Battered Shrimp Taco
Equipment
Ingredients
- 1 pound large shrimp thawed and peeled
- ½ cup cooking oil for frying
- 1 cup beer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6-8 pieces taco shells
Instructions
- Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails. Sprinkle some salt and pepper to season them.
- Prepare the beer batter. Combine the flour, garlic powder, paprika, baking powder, cayenne pepper, remaining salt, and pepper. Gradually whisk the beer in and mix until smooth.
- Heat enough cooking oil in a skillet over medium heat, until it reaches 350F. Working in batches, dip the shrimp in the beer batter.
- Fry the coated shrimps in hot oil until golden brown, about 2-3 minutes on medium heat. Remove from the heat with a slotted spoon and transfer to a wire rack to drip excess oil.
- Assemble the taco. Place a few pieces of beer-battered shrimp into the corn tortilla, followed by pico de Gallo salsa and other favorite taco toppings, and garnish with chopped cilantro. Enjoy!
Notes
Recipe Notes:
- Use fresh and large shrimp for the best flavor and texture when possible.
- Keep the batter cold. For a crispier texture, refrigerate the batter for 10 minutes before using. The cold batter helps create a light and airy coating.
- Make sure the oil is hot enough to help achieve crispiness and golden brown texture.
- Do not overcrowd the frying pan. Fry the shrimp in a few small batches to fry them evenly and maintain their crispiness.
- Store the cooked battered shrimp in a glass container in the fridge for up to 3 days. Store the pico de Gallo in a different container. When ready to eat, spread the shrimp over the tortilla, then top with pico de gallo.
Anonymous
Wonderful flavors! Husband asked for this meal at least once a week!
Jomelyn
Love to hear that your husband loves the flavor. Thanks for letting us know.
Lin
Wonderful flavors! Husband loved it, said he could eat it 4 times a week!
Jomelyn
So happy to hear this. Thanks for the comment 😉