Shrimp Tacos with Lime Crema
The shrimp in this taco recipe are beer battered with seasoned flour mixture and fried. The result is flavorful crispy shrimp that is served in flour tortillas with shredded cabbage, lime crema sauce, salsa, red onion, cotija cheese, and limes.
Ingredients
- 2 tsp Camper Seasoning Mix
- 1/2 cup all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 3/4 cup IPA beer (1/2 of a 12 oz. beer)
- 1.5 cup peanut oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pound shrimp — peeled, de-veined, tails-off
- 8-10 flour tortillas — 6 inch size
- 3 limes — quartered
- 3 cups savoy cabbage — shredded
- 1 cup fresh salsa
- 1/2 cup grated Cotija cheese
- 1 red onion — thinly sliced and quartered
- 1 cup sour cream
- 2 Tbsp fresh squeezed lime juice
- 1/2 cup cilantro — chopped
- Serving hot sauce — limes and extra salsa
Cooking Steps
Prepare the ingredients for serving.
Quarter the limes and then shred the cabbage with a knife into slender pieces about 3 inches long.
Slice and quarter the red onion.
Cover and refrigerate for later.
Make the crema sauce by mixing together the sour cream, lime juice, cilantro and 1/4 Tsp salt.
Cover and refrigerate.
Make the shrimp batter by pouring the beer into a large bowl.
When measuring the beer, let the foam of the beer settle down so that you are only measuring the liquid, not the foam.
Add the seasoned flour mixture, 3/4 Tsp salt and 1/2 Tsp black pepper.
Stir until the ingredients are well mixed and the lumps are dissolved.
Pat the shrimp dry with a paper towel to help the batter adhere better.
In a large pot or deep pan, heat the peanut oil until it reaches a temperature of 300-325 degrees.
It's important to maintain this temperature while frying to prevent burning.
A candy/deep fryer thermometer will be the one tool you will need to manage the temperature.
Working in batches, dip the shrimp into the batter and shake off any excess.
Carefully place the shrimp in the heated oil and cook for 2 minutes.
Turn the shrimp and cook for another 2 minutes.
They should be a golden-brown color.
After the shrimp have cooked, remove the shrimp to a baking sheet with a rack.
This will prevent them from becoming soggy.
Continue to cook in batches until they are all cooked.
Before each batch, make sure the oil has reached a temperature of 325 degrees.
To serve, assemble the tacos by placing several shrimp in a tortilla and top with a little shredded cabbage and red onion.
Drizzle the taco with the crema sauce and then add salsa.
Finish by adding a small amount of the cotija cheese on top.
Repeat until all tacos are assembled.
Serve with the quartered limes, hot sauce and more salsa.
Kitchen Tips
For fish tacos, substitute a firm white fish for the shrimp. Cut the fish in 3–4-inch pieces. Use corn tortillas if you prefer. The IPA beer can be substituted with a pilsner or lager beer. Club soda can be used as a substitute as well. A great idea is to have a taco bar where people can assemble their own. A mix of shrimp and fish tacos would work well!