I love when I can make a filling but lighter dinner. Not that fried shrimp are “light” (read diet), but I mean that don’t make me feel so heavy, and want to go into a netflix coma in my bed. During the warmer weather situations unlike Matt Bellassai, I just need light things that won’t make my feel like a sausage bursting out of it’s casing. Hot weather makes me a crabby mean terrible person, and I feel bloated no matter what. So these Beer Battered Shrimp Tacos are good in two ways. Good because they are delicious, and because they are fried which is just always delicious, and also good because they don’t me feel like a whale. Yay! Warm weather feel good food. :)
Here are some other shrimp recipes we love that are easy to whip up if you have found yourself with shrimp you need to use now!
Hungry for more?
Beer Battered Shrimp Tacos
- 2 ½ cups finely shredded savoy cabbage
- 1 green onion, thinly sliced
- 1 tablespoon minced cilantro
- 3 tablespoons apple cider vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons honey
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 cup sour cream
- zest and juice of 1 lime
- 2 tablespoons minced cilantro
- salt and pepper to taste
beer battered shrimp
- 12 large shrimp, peeled and deveined
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1 (12 ounce) beer of choice
- oil for frying
- lime wedges for serving
Recipe instruction visual controls:
- Make 1 recipe homemade corn tortillas and set aside in a clean towel to keep warm and pliable.
- For slaw: Place cabbage, green onion and cilantro into a mixing bowl and toss together. Whisk together remaining ingredients, in another mixing bowl, until fully combined. Pour the vinegar mixture over the shredded cabbage and toss together. Cover and refrigerate for 30 minutes and up to 1 day.
- For cilantro-lime crèma: Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper and set aside.
- For beer battered shrimp: Preheat 2 inches of oil in a Dutch oven at 350˚F.Place all beer batter ingredients into a mixing bowl and whisk together until smooth. Season shrimp with salt and pepper, then submerge shrimp into the batter until fully coated. In small batches, shake excess batter off each shrimp and carefully drop them into the hot oil. Fry shrimp for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
- To serve: Place a couple pieces of fried shrimp in the center of each tortilla and drizzle with the cilantro-lime crema. Top with a small handful of savoy-vinegar slaw and serve with lime wedges.