Light and crispy beer battered shrimp tacos topped with fresh mango salsa, and sriracha sauce will be your new favorite meal! Crunchy fried shrimp topped with salsa and spicy chile sauce is flavorful and delicious.
Well hello there super crispy shrimpies, you look so irresistible! Okay, so I’m a big fan of tempura anything but these big prawns dipped in a fizzy flour and cornstarch batter, oh baby! Now combine these irresistible golden fried shrimps in a warm tortilla and make it a taco party! This beer battered shrimp tacos with mango salsa recipe is going to make you smile, especially when you drizzle tons of spicy Asian chile sauce on top with each bite!
Oh where to begin, there’s just so many amazing things happening here! Ah yes, those gorgeous prawns. The batter is magic. A mixture of flour, spices, egg and of course, some bubbly beer (I used an India Pale Ale) to make each bite super light and crunchy. I used some beautiful large shrimp (16/20 count) which are generous in size. My hubby suggested that next time I use smaller shrimps, so it’s easier to fold the tortilla, but I certainly didn’t mind a little overflowing mess of yummy goodness, hehe.
All good tacos need a delicious salsa, and I thought a fruity mango salsa was the way to go. It’s super simple too. Just a mixture of ripe tomatoes, avocado, red onion, cilantro, sweet mango, and lemon to bring it all together, stir and top on each taco, that’s it!
Okay, you’ve got crispy, sweet and fresh, but what about a little spice? Sriracha Hot Chili Sauce is here to save the day! I must admit, this is my first bottle of the spicy red Asian chili sauce ever, and now I know why there is craze going on for this stuff. I might have missed the boat on this one, but now that I’m in, I love it.
To create the sauce, a combo of sour cream, mayonnaise, lemon juice and as much Sriracha sauce as your heart desires makes for a smooth, creamy and lingering hot flavor. I feel they take the tacos to the next level, and I never want to eat tacos without this sauce again!
I could not resist sneaking a few bites here and there between each batch, super good! I was pretty full once I got to assembling and eating a taco, haha. You’re going to have to keep your eyes on those fried shrimp as you cook each batch before they all go missing from stealthy kitchen thieves!
This zoom-in photo of the golden crispy shrimp tacos are too much, and I just want to jump into the picture and take a big chomp!
Drizzle, bite, drizzle, bite… yes this sauce is that addicting, you’re going to want your own squeeze bottle! There’s something about hot crispy shrimp, fresh salsa, and spicy sauce that makes your soul happy.
So I had at least two tacos and then kept eating the shrimp with the toppings on its own. We had a pound of shrimp to demolish between two people, and I wasn’t going to let a good thing go to waste!
What method do I use to get super Light and Crispy Shrimp?
To get light and crispy shrimp, it starts with the batter. Coating each shrimp with cornstarch soaks up any excess moisture and keeps the shrimps dry. Egg and a fizzy liquid like beer or seltzer water keep the batter really light once fried. Don’t over mix the batter and dip/fry the shrimp right away, over mixing and letting the batter sit too long will encourage gluten bonding that can make the batter tough. I fried each shrimp in a large sized heavy bottomed stainless steel pot, with about 2 inches of vegetable oil heated to 350 degrees F. I like to use a Digital Oil and Candy Thermometer to monitor the temperature of the oil as I fry because the temperature fluctuates as you add each cold piece of shrimp. It took only about 3 minutes to fry each piece, flipping over the shrimp after about 1 1/2 to two minutes. The color is more of a pale yellow but gets a little more golden as it sits for a minute right out of the fryer.
Beer Battered Shrimp Tacos with Mango Salsa and Sriracha Sauce
- 1/3 cup mayonnaise
- 2/3 cup sour cream
- 3 tablespoons Asian chili paste, like Sriracha
- zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoons water
- 1/4 cup red onion, finely diced
- 1 large mango, diced into ¼”-inch cubes (about ¾ cup)
- 3/4 cup roma tomatoes, diced into ¼”-inch cubes
- 1 large avocado, diced into ¼”-inch cubes (about ¾ cup)
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 tablespoon cilantro, freshly chopped
Beer Battered Shrimp-
- vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup cold beer, Ale or Lager
- 1/2 cup water, (ice cold)
- 1 large egg, lightly beaten
- 1 pound medium shrimp, peeled and deveined, 16/20 count size or smaller
- 1/4 cup cornstarch, for dredging
- 8 to 10 medium-sized corn tortillas
- In a medium sized bowl, add the mayonnaise and sour cream. Whisk in the lime zest, lime juice, and water. Season, to taste, with salt (can be made 3 days ahead, covered and refrigerated).
- In a medium sized bowl, add the diced onion, mango, tomatoes, avocado, lemon juice, lemon zest and cilantro. Stir until combined, and then cover and refrigerate until ready to use.
Beer Battered Shrimp-
- In a medium pot, heat 2 inches of vegetable oil to 350°F. Cover a baking sheet with a large wire rack and set it near the stove.
- In a medium bowl, stir together the flour and salt. Add the cold beer, ice water and egg and stir with a fork just until blended; the batter can be a little lumpy.
- Working close to the hot oil, dredge the shrimp in cornstarch, shaking off any excess. Holding a shrimp in each hand, swirl them quickly through the batter and drop them into the oil. Repeat with the remaining dredged shrimp. Fry the shrimp until a light golden brown, about 1 ½ to 3 minutes, depending on the size of the shrimp. Using a slotted spoon, transfer the shrimp to the rack to drain. Repeat with the remaining shrimp.
- Heat tortillas in a pan when ready to serve. Top each taco with two to three pieces of shrimp, mango salsa, and sriracha sauce. Enjoy!