Beer Battered Shrimp Tacos

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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Ingredients

Amounts are listed in the recipe card at the bottom of the post.

(you may have most items already in your pantry or fridge)

For the slaw

mayonnaise

Dijon mustard

apple cider vinegar

sugar

salt

onion powder

celery seeds

bag coleslaw mix

For the tacos

raw shrimp (peeled, deveined, and tails removed)

Cooking oil for frying

egg

flour

cornstarch

Dash of pepper

baking powder

oil

seasoned salt

beer

soft tortillas

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

mixing bowls

paper towels

electric skillet

tongs

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

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