Crispy Beer Battered Shrimp Tacos with Pico de Gallo and Pickled Onions
Español If there’s one recipe that instantly brings fiesta vibes to the kitchen, it’s these beer battered shrimp tacos. Crunchy on the outside, juicy on the inside, and piled high with fresh pico de gallo, pickled onions, and my famous chipotle salsa—amiga, esto está de lujo.
This is one of those recipes that’s easy to make, but tastes like something from your favorite taquería by the beach. Think crispy, golden shrimp in warm tortillas with all the toppings. It’s like a vacation… but in taco form.
Why You’ll Love These Battered Shrimp Tacos
- Crispy and golden with simple pantry ingredients
- Uses real beer for a light, bubbly batter
- Ready in under 30 minutes
- Perfect for family taco night or impressing guests
- Delicious with fish taco pico de gallo and pickled onions
Ingredients for Beer Battered Shrimp Tacos
For the Shrimp Batter:
- 1 cup flour
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 egg
- ⅓ cup beer (light Mexican beer works great)
- 2 cups oil for frying
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- Salt and pepper to season
How to Make the Best Beer Battered Shrimp Tacos
Step 1: Make the batter
In a bowl, whisk together flour, garlic salt, salt, pepper, and paprika. Add the egg and beer, and whisk until smooth and slightly thick.
Step 2: Season the shrimp
Sprinkle your shrimp with salt and pepper.
Step 3: Heat the oil
In a deep pan, heat oil to 350°F. Test by dropping a bit of batter—if it sizzles and rises, it’s ready.
Step 4: Fry the shrimp
Dip each shrimp into the batter, then carefully lower it into the hot oil. Fry in small batches to avoid overcrowding. Cook until golden and crispy, about 2–3 minutes per side.
Step 5: Build your tacos
Warm up your corn tortillas, then layer with battered shrimp, a spoonful of my pico de gallo for fish tacos, pickled red onions, and a drizzle of jalapeño salsa.
¡Y listo! A taco worthy of a summer taquiza.
Recommended Toppings from My Blog
- Pico de Gallo for Fish Tacos – Fresh, tangy, and crunchy with red cabbage and carrots.
- Creamy Chipotle Sauce – Spicy, smoky, and perfect as a drizzle.
- Avocado and Cream Cheese Dip – A great side for dipping chips or spreading on the tacos.
FAQs
Can I make battered shrimp tacos without beer?
Yes! You can use sparkling water or club soda as a substitute.
What kind of beer is best for shrimp tacos?
A light Mexican beer like Modelo or Pacifico gives great flavor and fizz to the batter.
Can I air fry the shrimp?
You can try it, but the traditional oil-frying gives that crunchy taquería texture.
Are these tacos spicy?
The shrimp itself isn’t spicy—but top with pickled onions or jalapeño salsa if you want a kick!
Don’t forget the toppings—because in my kitchen, tacos are never naked.
¡Provechito, amiga!
Beer Battered Shrimp Tacos
Ingredients
- 1 cup flour
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp salt
- 1 egg
- 1/3 cup beer
- 2 cups oil for frying
- 1 pound shrimp peeled and deveined
- salt and pepper to season
Instructions
- Step 1: Make the batterIn a bowl, whisk together flour, garlic salt, salt, pepper, and paprika. Add the egg and beer, and whisk until smooth and slightly thick.
- Step 2: Season the shrimpSprinkle your shrimp with salt and pepper.
- Step 3: Heat the oilIn a deep pan, heat oil to 350°F. Test by dropping a bit of batter—if it sizzles and rises, it’s ready.
- Step 4: Fry the shrimpDip each shrimp into the batter, then carefully lower it into the hot oil. Fry in small batches to avoid overcrowding. Cook until golden and crispy, about 2–3 minutes per side.
- Step 5: Build your tacosWarm up your corn tortillas, then layer with battered shrimp, a spoonful of my pico de gallo for fish tacos, pickled red onions, and a drizzle of jalapeño salsa.
