Snapguide

How to make beer battered shrimp soft tacos

Make Beer Battered Shrimp Soft Tacos

16
STEPS
INGREDIENTS
Start your beer batter.  Crack egg into bowl.

Start your beer batter. Crack egg into bowl.

Whisk egg

Whisk egg

Add beer, flour, garlic powder and pepper.  Whisk together well.  Batter should not be too thick or not too thick.

Add beer, flour, garlic powder and pepper. Whisk together well. Batter should not be too thick or not too thick.

Get shrimp ready

Get shrimp ready

Cut off tails.

Cut off tails.

Cut lemon in 1/2.  Then each half in 1/2 again.  Easy to squeeze when cut this way.

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 flour tortillas.

Get your dry coleslaw mix or slice your own cabbage and carrots.

Get your dry coleslaw mix or slice your own cabbage and carrots.

Get your tarter sauce.

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.

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.

Dip shrimp in batter thoroughly.

Carefully place shrimp in oil.  Cook for approx 5-6 minutes or until shrimp is floating and golden brown.

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.

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
  • 1.0c 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