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Beer Battered Shrimp Tacos on a plate.

Beer Battered Shrimp Tacos Recipe

Zona House
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.
5 from 5 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Seafood
Cuisine American
Servings 4 Tacos
Calories 299 kcal

Equipment

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

Serving: 1Calories: 299kcalCarbohydrates: 34gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 47mgSodium: 576mgPotassium: 199mgFiber: 3gSugar: 7gVitamin A: 126IUVitamin C: 21mgCalcium: 93mgIron: 2mg
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