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5.0 from 3 votes

Beer Battered Shrimp Tacos with Cilantro Lime Cream

These crispy beer battered shrimp tacos with cilantro lime cream are a great way to change up Taco Tuesday! It's easier than you think to make beer battered shrimp at home.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 1 bag medium uncooked shrimp (3/4 lb.)
  • 1/2 teaspoon garlic powder
  • 1 cup flour
  • 1 cup cold beer (I use Stella)
  • 1/2 cup sour cream
  • Juice of 1/2 lime
  • Small handful of fresh cilantro chopped
  • salt & pepper
  • peanut oil for frying
  • 8-12 medium flour tortillas
  • chopped/shredded iceberg lettuce
  • 1/2 onion chopped

Instructions

    Cup of Yum
  1. Make the cilantro lime cream by mixing sour cream, lime juice, salt and pepper, and chopped cilantro. Refrigerate until needed.
  2. Peel and devein shrimp. If frozen, thaw them under cool running water first. Pat them dry with paper towel.
  3. Pre-heat oven to 350F (to warm tortillas), wrap tortillas in foil and place in oven.
  4. Prepare lettuce and onions. Set aside.
  5. Make the batter by adding garlic powder, salt, pepper, flour, and beer to a bowl. Mix until smooth.
  6. Add about 1/4 inch of peanut oil to a skillet. Heat on medium high.
  7. Once oil is ready, dip shrimp in batter and then carefully place shrimp in the hot oil (I usually end up doing three batches). Cook for a few minutes per side until golden and cooked through.
  8. Serve tacos with the lettuce, onions, and cilantro lime cream drizzled over.

Notes

  • Troubleshooting tips: if you are finding that the shrimp are sticking to the pan, your oil probably isn't hot enough, or you need to wait a little longer for them to release naturally. Also, don't overcrowd the pan as that can cause the oil temperature to come down and it's also harder to flip the shrimp.
  • This batter would work great in a deep fryer if you have one.
  • Please be careful when frying with hot oil. I recommend using a heavy pan, using as little oil as you can get away with, and using a thermometer. Turn the pan handle away from you so that it can't be knocked off the stove.