These Beer Battered Shrimp Tacos have deep-fried crispy golden brown succulent shrimp with the perfect beer batter coating layered on top of creamy cabbage slaw stuffed into a fire-roasted tortilla taco shell. This recipe makes a small batch of four 15 Minute Shrimp Tacos just right for 2 people.
It makes a great homemade impressive lunch or date night dinner on taco night. Make them for dinner tonight, on Taco Tuesday, or any busy weeknight.
Why I love this recipe
The fire-roasted tortilla shells are optional and require either a gas stove or a gas grill. If you have either of those things, I highly recommend roasting them, it adds great flavor to the tortillas.
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Substitutions and Additions
You can also make grilled shrimp without the breading for a healthier option. Thread shrimp onto bamboo skewers and cook over direct heat on an outdoor grill until pink and opaque on both sides. You can also cook them on a wood pellet girl to add some smoky flavor.
Use broccoli slaw mix instead of coleslaw mix.
Sub rice flour for the cornstarch.
Equipment used for this recipe
How to make Fried Shrimp Tacos Recipe
For the Coleslaw
Step 1 - In a mixing bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds.
Step 2 - Add the coleslaw, or broccoli slaw mix, and toss until well coated. Chill in the refrigerator while you make the tacos. Toss again right before serving the tacos.
For the Beer Battered Shrimp
Step 1 - Rinse, drain, and pat the shrimp dry with a paper towel.
Step 2 - In a medium bowl, beat the egg well. Add pepper, oil, and seasoned salt and mix well.
Step 3 - Add the flour, baking powder, and cornstarch and pour in the beer a little at a time until it reaches thick batter-type constancy. Mix thoroughly. Let it rest for about 5 minutes.
Step 4 - Heat the oil to approximately 375 degrees F. in an electric skillet.
Step 5 - Dip the shrimp into the batter, allow the excess to drip off, and immediately add the shrimp to the hot oil. Leave plenty of room, don’t crowd the cooking process. Let the shrimp cook, attended until one side is puffed and golden, about 2-3 minutes.
Step 6 - Use tongs and turn them over and cook until golden on the other side, about 2 minutes more.
Step 7 - Immediately drain on paper towels.
Step 8 - Repeat with the remaining shrimp.
For the Fire Roasted Tortilla Shells
Step 1 - If you have a gas stove or a gas grill, turn the heat on low.
Step 2 - Warm tortillas over the open flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.
Step 3 - As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side. Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate.
Step 4 - Repeat with the other three tortilla shells.
To assemble the Fried Shrimp Taco
Step 1 - Fill each taco shell with some coleslaw and then top each with 5 shrimp.
Pro Tips
At the grocery store, I buy large shrimp that is already peeled, deveined, and tails removed to save loads of time during the prep.
Recipe FAQs
Try serving this shrimp taco recipe with Mexican street corn casserole, refried beans, Spanish rice, or even chunky potato salad.
You may also enjoy
- Beer Battered Fish Tacos
- Beer Battered Coconut Shrimp
- Beer Battered Mushrooms
- Beer Boiled Brats and Onions
- 4 Ingredient Beer Cheese Dip
- Cheddar Beer Soup
Beer Battered Shrimp Tacos Recipe
Ingredients
For the Slaw
- ¼ cup mayonnaise
- ½ Tablespoon Dijon mustard
- ½ Tablespoon apple cider vinegar
- 1 ¼ Tablespoon sugar
- ⅛ teaspoon salt
- ¼ teaspoon onion powder
- ½ teaspoon celery seeds
- 8- ounce bag of coleslaw mix (or broccoli slaw mix)
For the Tacos
- 20 raw shrimp (peeled, deveined, and tails removed)
- Cooking oil for frying
- 1 egg
- ⅓ cup flour
- ⅛ cup cornstarch (or rice flour)
- Dash of pepper
- ¼ teaspoon baking powder
- 1 teaspoon oil
- ¼ teaspoon seasoned salt
- ⅛ cup beer (or more if needed)
- 4 taco flour tortillas
Instructions
For the Coleslaw
- In a medium bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds.
- Add the coleslaw, or broccoli slaw mix, and toss until well coated. Chill in the refrigerator while you make the tacos. Toss again right before serving the tacos.
For the Shrimp
- Rinse, drain, and pat the shrimp dry with a paper towel.
- In a bowl, beat the egg well. Add pepper, baking powder, oil, and seasoned salt and mix well.
- Add the flour, baking powder, and cornstarch and pour in the beer a little at a time until it reaches thick batter-type constancy. Mix thoroughly. Let it rest for about 5 minutes.
- Heat the oil to approximately 375 degrees F. in an electric skillet.
- Dip the shrimp into the batter, allow the excess to drip off, and immediately place the shrimp in the hot oil. Leave plenty of room, don’t crowd the cooking process. Let the shrimp cook, attended until one side is puffed and golden, about 2 minutes.
- Use tongs to turn them over and cook until golden on the other side, about 2 minutes more.
- Immediately drain on paper towels in a single layer.
- Repeat with the remaining shrimp.
For the Tortilla Shells
- If you have a gas stove top or a gas grill, turn the heat on low.
- Place one tortilla shell over the flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.
- As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side. Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate.
- Repeat with the other three tortilla shells.
To assemble the Tacos
- Fill each taco shell with some coleslaw and then top each with 5 shrimp.
Video
Notes
- At the grocery store, I buy large shrimp that is already peeled, deveined, and tails removed to save loads of time during the prep.
- The fire-roasted tortilla shells are optional and require either a gas stove or a gas grill. If you have either of those things, I highly recommend roasting them, it adds so much flavor to the tortillas.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!