Start your beer batter. Crack egg into bowl.
Add beer, flour, garlic powder and pepper. Whisk together well. Batter should not be too thick or not too thick.
Get shrimp ready
Cut off tails.
Cut lemon in 1/2. Then each half in 1/2 again. Easy to squeeze when cut this way.
Get your flour tortillas.
Get your dry coleslaw mix or slice your own cabbage and carrots.
Get your tarter sauce.
Place your oil in a pot or deep fryer. Heat to about 350 degrees F. If you don't have a thermometer, flick a drop of water in the oil and it should boil out right away.
Dip shrimp in batter thoroughly.
Carefully place shrimp in oil. Cook for approx 5-6 minutes or until shrimp is floating and golden brown.
Remove shrimp with tongs or slotted metal spoon and place shrimp on paper towel. Salt shrimp while oil is hot and glistening on batter so it sticks.
Now put your tacos together, plate them and squeeze a little lemon juice over the shrimp and enjoy.
- Jumbo shrimp
- 1/2c Beer
- 2.0c Flour
- 1.0tsp Garlic powder
- 1.0tsp Pepper
- 1.0 Egg
- Small flour tortillas
- Tarter sauce
- 3.0c Vegetable oil
- Dry coleslaw mix or freshly sliced cabbage