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Beer-battered shrimp tacos topped with cabbage, crema, hot sauce, cotija cheese, and served with Mexican rice and lime wedges.
Reynaldo’s Cocina 📍

Beer Battered Shrimp Tacos

Crispy beer battered shrimp tacos topped with cabbage, pico de gallo, cilantro crema, fresh cilantro, and lime.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 2 lbs large shrimp peeled and deveined
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
Beer Batter
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp salt
  • 12 oz cold beer or club soda
For Frying
  • Neutral oil
Toppings
  • Corn tortillas
  • Shredded cabbage
  • Pico de gallo
  • Lime wedges
  • Cilantro
Cilantro Crema
  • 1/2 cup sour cream
  • 1/4 cup Mexican table cream
  • 1/4 cup cilantro
  • 1 garlic clove
  • Juice of 1 lime
  • Pinch of salt

Equipment

  • Mixing bowls
  • Whisk
  • Deep fryer or heavy pot
  • Tongs
  • Wire rack
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Blender
  • - Tortilla warmer

Method

  1. Prepare the toppings by shredding the cabbage and making the pico de gallo.
  2. Add sour cream, Mexican table cream, cilantro, garlic, lime juice, and salt to a blender.
  3. Blend until smooth and set aside.
  4. Warm the tortillas and keep covered.
  5. Pat the shrimp dry.
  6. Season with salt, black pepper, garlic powder, and paprika.
  7. In a mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, and salt.
  8. Slowly pour in the cold beer while whisking until the batter is smooth.
  9. Heat oil to 375 degrees.
  10. Dip the shrimp into the batter and allow any excess batter to drip off.
  11. Fry for 2 to 3 minutes until golden brown and fully cooked.
  12. Transfer to a wire rack to drain.
  13. Fill each tortilla with shredded cabbage.
  14. Top with crispy shrimp and pico de gallo.
  15. Drizzle with cilantro crema.
  16. Finish with fresh cilantro and a squeeze of lime.
  17. Serve immediately.

Notes

• Use cold beer for a lighter batter and crispier texture.
• Pat shrimp dry before seasoning and battering.
• Fry in small batches to maintain oil temperature.
• Shrimp cooks quickly, so remove it as soon as it turns opaque and golden.
• Warm tortillas separately for the best texture and easier assembly.
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