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–+ servings
Finish dish of shrimp taco in a plate.

Beer Battered Shrimp Taco

Jomelyn Mauermann
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.
5 from 8 votes
Print Pin
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 150 kcal

Equipment

skillet

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.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 95mgSodium: 889mgPotassium: 134mgFiber: 1gSugar: 0.1gVitamin A: 301IUVitamin C: 0.01mgCalcium: 87mgIron: 1mg
Keyword beer battered shrimp, beer battered shrimp tacos
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