Beer Batter Shrimp Tacos, serve with homemade Pico De Gallo, drizzled with creamy Baja sauce, and lime wedges to squeeze on top.
Fresh and quick shrimp tacos that are perfect for any day, or occasion!
Tacos de Camarones ("shrimp tacos") originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
What kind of Shrimp should I use for Tacos?
Shrimp - Any shrimp from medium size to jumbo will work for tacos. I use extra-large shrimp, usually two shrimp to every taco. Jumbo shrimp is a good choice for 1 shrimp to every taco.
Should I use Frozen or Fresh Shrimp?
That display of "fresh" shrimp you see at the meat /seafood counter at your local grocer's? Those are the same bags of frozen shrimp you find in the freezer that have simply been allowed to thaw out in the store before going on display.
Frozen shrimp should always be thawed before cooking. To thaw frozen shrimp take them out of their bag and place them in a bowl under cold (not warm) running water. They'll be good to go in just a few minutes.
How to Make Beer Batter Shrimp Tacos
- In a bowl, add flour, garlic & black pepper and mix, then add beaten egg. Slowly add beer to the bowl until the desired consistency of the batter ( not too thick, but not too thin) Why beer? Adding beer to the batter helps the shrimp for these tacos fry up golden brown.
- Add shrimp into the batter, making sure each is fully coated.
- Heat oil in a skillet to 350˚F (180˚C). Fry the shrimp for 4 - 5 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate. ( at least 1-inch of oil in the skillet)
Toppings to Kick up Your Beer Batter Shrimp
Creamy Baja Sauce
Still Hungry?
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