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Beer-Battered Shrimp Tacos

by Rie McClenny featured in 6 Ways To Cook With Beer

Inspired by


for 2 servings


  • 1 cup
    sour cream (230 g)
  • 2 tablespoons
    lime juice
  • 1 tablespoon
    lime zest
  • 1 teaspoon


  • 1 cup
    red cabbage, julienned (100 g)
  • 1 cup
    green cabbage, julienned (100 g)
  • 1 jalapeño, minced
  • 1 lime lime juice


  • 1 lb
    shrimp, peeled and deveined (455 g)
  • salt, to taste
  • 1 cup
    flour (125 g)
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    smoked paprika
  • ¼ teaspoon
  • ½ teaspoon
    baking powder
  • 1 cup
    beer (235 mL)
  • oil, for frying

To Serve

  • corn tortilla, to serve
  • guacamole, to serve
  • radish, sliced
  • fresh cilantro
    Calories 932
    Fat 36g
    Carbs 83g
    Fiber 8g
    Sugar 10g
    Protein 59g

Estimated values based on one serving size.



  1. In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
  2. In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
  3. Season the shrimp with a big pinch of salt.
  4. Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
  5. Add shrimp into the batter, making sure each is fully coated.
  6. Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
  7. Transfer the shrimp to a paper towel-lined plate.
  8. Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
  9. Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
  10. Enjoy!




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