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Beer-Battered Shrimp Tacos

from the video 6 Ways To Cook With Beer ▶︎

by Rie McClenny

Inspired by


for 2 servings


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


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


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

To Serve

  • corn tortilla
  • guacamole
  • radish, sliced
  • fresh cilantro


  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. Enjoy!
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