Seafood

Beer Battered Shrimp Tacos with Fire Roasted Tortilla Shells for Two

Beer Battered Shrimp Tacos

These Beer Battered Shrimp tacos have deep fried crispy golden brown shrimp with the perfect beer batter coating layered on top of creamy tangy coleslaw stuffed into a fire roasted tortilla taco shell.

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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 soooo much flavor to the tortillas.

 

This recipe makes a small batch of 4 tacos just right for 2 people. It makes a great homemade impressive lunch or date night dinner.

 

How to make Beer Battered Shrimp Tacos with Fire Roasted Tortilla Shells:

For the Coleslaw:

In a large bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds.

mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds in a bowl

 

Add the coleslaw, or broccoli slaw mix, and toss until well coated.

broccoli slaw mixed with dressing in a bowl

 

Chill in the refrigerator while you make the tacos.

 

Toss again right before serving on the tacos.

 

For the Shrimp:

Rinse, drain, and pat the shrimp dry with paper towel.

 

Beat the egg well. Add pepper, baking powder, oil, and seasoned salt and mix well.

egg, pepper, baking powder, oil, and seasoned salt mixed in a bowl with a whisk

 

Add the flour 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.

beer batter in a bowl with a whisk

 

Heat the oil to approximately 375 degrees F (190 C) in an electric skillet. Click here for an electric skillet.

 

Dip the shrimp into the batter, allow the excess to drip off, and immediately add the shrimp to the hot oil.

beer battered shrimp deep frying in a skillet

 

Repeat with the remaining shrimp. 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 and turn them over and cook until golden on the other side, about 2 minutes more.

 

Immediately drain on paper towels.

 

For the Tortilla Shells:

If you have a gas stove, 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.

a tortilla shell on a stove top with a flame under it

 

As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side.

a pair of tongs with a tortilla over a flame on a stove top

 

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.

 

 

Beer Battered Shrimp Tacos Recipe For Two

 

 

 

Yield: 4 Tacos

Beer Battered Shrimp Tacos with Fire Roasted Tortilla Shells

These Beer Battered Shrimp tacos have deep fried crispy golden brown shrimp with the perfect beer batter coating layered on top of creamy tangy coleslaw stuffed into a fire roasted tortilla taco shell.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

For the Coleslaw:

  • 1/4 cup mayonnaise
  • 1/2 Tablespoon Dijon mustard
  • 1/2 Tablespoon apple cider vinegar
  • 1 1/4 Tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon celery seeds
  • 8 ounce bag coleslaw mix, or broccoli slaw mix

For the Tacos:

  • 20 shrimp (peeled, deveined, and tails removed)
  • Cooking oil for frying
  • 1 egg
  • 1/3 cup flour
  • Dash of pepper
  • 1/4 teaspoon baking powder
  • 1 teaspoon oil
  • 1/4 teaspoon seasoned salt
  • 1/8 – 1/4 cup beer
  • 4 soft taco sized tortillas

Instructions

For the Coleslaw:

  1. In a large bowl, stir together the mayonnaise, mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds.
  2. Add the coleslaw, or broccoli slaw mix, and toss until well coated.
  3. Chill in the refrigerator while you make the tacos.
  4. Toss again right before serving on the tacos.

For the Shrimp:

  1. Rinse, drain, and pat the shrimp dry with paper towel.
  2. Beat the egg well. Add pepper, baking powder, oil, and seasoned salt and mix well.
  3. Add the flour 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.
  4. Heat the oil to approximately 375 degrees F (190 C) in an electric skillet. Click for an electric skillet.
  5. Dip the shrimp into the batter, allow the excess to drip off, and immediately add the shrimp to the hot oil.
  6. Repeat with the remaining shrimp. Leave plenty of room, don't crowd the cooking process.
  7. Let the shrimp cook, attended, until one side is puffed and golden, about 2 minutes. Use tongs and turn them over and cook until golden on the other side, about 2 minutes more.
  8. Immediately drain on paper towels.

For the Tortilla Shells:

  1. If you have a gas stove, or a gas grill, turn the heat on low.
  2. 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.
  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.
  4. Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate.
  5. Repeat with the other three tortilla shells.

To assemble the Tacos:

  1. Fill each taco shell with some coleslaw and then top each with 5 shrimp.

Notes

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 soooo much flavor to the tortillas.

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Nutrition Information:

Yield:

4

Amount Per Serving:Calories: 340 Saturated Fat: 2g Cholesterol: 122mg Sodium: 793mg Carbohydrates: 30g Fiber: 2g Sugar: 7g Protein: 11g

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