Beer Battered Shrimp Tacos
Yield: 8 tacos
Calories: 347kcal
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.
Ingredients
Sriracha Sauce
- ⅔ cup (158 ml) sour cream
- ⅓ cup (79 ml) mayonnaise
- 3 tablespoons (45 ml) Sriracha, or asian chili paste
- 2 tablespoons (60 ml) water
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon lime zest
- kosher salt
Mango Salsa
- ¼ cup (33 g) red onion, finely diced
- 1 large (173 g) mango, ¼” dice
- ¾ cup (116 g) roma tomatoes, ¼” dice
- 1 large (90 g) avocado, ¼” dice
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon (1 g) chopped cilantro
Beer Battered Shrimp
- vegetable oil, for frying
- 1 cup (142 g) all-purpose flour
- 1 teaspoon (2 g) kosher salt
- ⅛ teaspoon cayenne pepper, optional
- 1 cup (240 ml) cold beer, Ale or Lager
- ½ cup (120 ml) ice cold water
- 1 large egg, lightly beaten
- 1 pound (454 g) shrimp, peeled and deveined, 16/20 count size or smaller
- ¼ cup (32 g) cornstarch, for dredging
- 8 corn tortillas, medium-sized
Special Equipment
Instructions
- Make the Sriracha Sauce - In a medium bowl, whisk together the sour cream, mayonnaise, Sriracha, water, lime juice, and lime zest. Season to taste with salt.
- Make the Mango Salsa - In a medium bowl, combine the red onion, mango, tomatoes, avocado, lemon juice, lemon zest, and cilantro. Stir until combined, and then cover and refrigerate until ready to use.
- Heat the Frying Oil - In a medium pot, heat 2-inches of vegetable oil to 350°F. (177ºC). Place a wire rack in a rimmed baking sheet and set it near the stove.
- Make the Beer Batter - In a medium bowl, whisk together the flour, salt, and cayenne (if using). Add the cold beer, ice water, and stir until just blended. The batter can be a little lumpy.
- Coat the Shrimp - Working close to the hot oil, dredge the shrimp in cornstarch, shaking off any excess. Working one at a time, dip the shrimp in the batter and the carefully drop into the oil. Repeat with the remaining dredged shrimp.
- Fry the Shrimp - Cook until light golden brown, about 1 ½ to 3 minutes, depending on the size. Using a slotted spoon, transfer the shrimp to the wire rack to drain. Repeat with the remaining shrimp.
- To Serve - Heat the tortillas in a pan when ready to serve. Top each taco with 2 to 3 pieces of shrimp, mango salsa, and sriracha sauce.
Notes
- Make Ahead: The Sriracha sauce can be prepared in advance up to 3 days and mango salsa up to 1 day when refrigerated.
Nutrition
Calories: 347kcal | Carbohydrates: 36g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 573mg | Potassium: 485mg | Fiber: 5g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 2mg
Recipe Link