If you've ever taken a bite of a crispy shrimp taco from a taco truck and thought, "I need to make this at home," you're in the right place! These beer battered shrimp tacos are packed with flavor and topped with a spicy chipotle sauce and cilantro lime slaw. All you need is 30 minutes, simple ingredients, and a cold beer to bring restaurant-style tacos straight to your kitchen.
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This fried shrimp taco recipe will rival your favorite taco shop! If you're over standing in line and paying $5 for a taco, you're going to love my shrimp tacos with no breading and brisket tacos too.
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Recipe Highlights
Inspiration: After realizing how often my husband and I were ordering fried shrimp tacos from our favorite Tex-Mex restaurant (seriously, almost every week), I decided to create my own version at home. And honestly, we like this one even more!
What makes it special: The beer batter is light, airy, and fries up golden brown without needing panko or breadcrumbs. Plus, the smoky chipotle sauce and crunchy cabbage slaw can be made ahead if time and provide delicious layers of flavor.
Perfect for Taco Tuesday: Whether it's for a weeknight dinner, game day snack, or Cinco de Mayo party, these tacos are fast, crowd-pleasing, and completely irresistible.
Serve with: Taco night is always a feast in our house! If you're wondering what to serve with shrimp tacos a few of my favorite sides are skillet charred corn, jalapeno rice, and beans. And don't forget the chips to dunk in salsa, guacamole, and my favorite beef queso dip.
Ingredients Notes
- Shrimp: I use medium to large shrimp that has been peeled and deveined. Frozen shrimp works great, just thaw and pat them completely dry before battering. Dry shrimp = crispy coating.
- Beer: A light beer, such as a Mexican lager similar to Corona, Modelo, or Pacifico works best. It creates a crisp, airy batter without overpowering the shrimp. Just make sure the beer is cold when you add it to the batter!
- Batter: All purpose flour gives structure, cornstarch lightens it up, and baking powder helps it puff when fried. This combo creates the ideal texture for this beer battered shrimp tacos recipe.
- Tortillas: Flour tortillas (my favorite) are soft and sturdy, but corn tortillas work if you want a more traditional vibe. Toast them lightly on a dry skillet for that classic taco truck flavor.
If this recipe has you hooked on frying with beer batter (same!), you'll definitely want to try my beer battered fish tacos made with cod. They're crispy, satisfying, and a great way to switch things up.
How to Make Beer Battered Shrimp Tacos
Start by mixing the dry batter ingredients in a large bowl. Heat oil in a heavy-bottomed pot, like a cast iron or Dutch oven.
Add the beer to dry mix when the oil is hot and you're ready to fry. Stir to combine. Pouring it in last keeps the batter light and bubbly.
Dip the shrimp into the beer batter in small batches, making sure each piece is completely coated. Carefully place them into the hot oil.
Fry the shrimp for about 3 minutes, or until they're golden brown and fully cooked. Using tongs or a spider strainer, transfer fried shrimp to a wire rack or paper towel-lined plate so the excess oil can drain. Repeat until all the shrimp are cooked.
When it's time to assemble, swipe some chipotle taco sauce onto each tortilla, pile on the fried shrimp, top with cilantro lime slaw, and spicy pico de gallo. These tacos are best hot and crispy, so serve immediately.
Tips for Frying Shrimp Like a Pro
Use cold beer in the batter. The chill creates steam when it hits the hot oil, giving the batter that signature crisp and airy texture.
Choose the right oil. Use a neutral-tasting oil with a high smoke point. I use canola oil or vegetable oil because they are affordable, mild, and hold up well at 375°F.
Get the oil temperature right. Aim for 350-375ºF. Too low and your shrimp will be greasy, too high and the outside burns before the shrimp cooks through. I always use a deep fry thermometer!
Fry in batches. Overcrowding the pot drops the temperature of the oil fast and leads to soggy shrimp. Depending on the size of pot I'm using, I prefer to fry 6-8 shrimp at a time.
More Shrimp Recipes
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Crispy Beer Battered Shrimp Tacos Recipe
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Equipment
- heavy bottom pot like a Dutch oven or cast iron skillet
- tongs or spider strainer
Ingredients
- 1 pound shrimp peeled and deveined
- 5 cups canola oil
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon EACH: garlic powder, onion powder, smoked paprika, salt
- ½ teaspoon cayenne
- 12 ounce cold beer a light beer like Corona or similar
- tortillas corn or flour
- pico de gallo optional topping
- avocado slices optional topping
Chipotle Taco Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 chipotles peppers in adobo sauce
- 2 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Cilantro Lime Cabbage Slaw
- 2 cups coleslaw mix or shredded cabbage
- ½ cup cilantro chopped
- 3 Tablespoons olive oil
- 3 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon EACH: salt and black pepper
Instructions
- For the sauce: Add all ingredients of the sauce to a small food processor and blend until smooth. Set aside.
- For the slaw: In a large bowl, whisk together the olive oil, lime juice, garlic powder, salt and pepper. Add slaw mix and cilantro to the bowl and toss to combine. Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat canola oil in a heavy-bottomed pot to 350-375°F. Use a fry thermometer for accuracy. While the oil heats, make the batter.
- For the batter: To a large bowl add flour, cornstarch, baking powder, and spices. Just before you're ready to fry, pour in the cold beer and whisk until smooth.
- Fry shrimp: Working in batches, gently dip shrimp into the batter, coating them fully. Carefully lower shrimp into the hot oil using tongs or a spider strainer. Take care not to overcrowd the pot. Fry for 3 minutes, or until the coating is golden brown and crispy. Transfer cooked shrimp (using tongs or a spider strainer) to a wire rack or paper towel-lined plate to drain. Repeat until all shrimp is fried.
- To assemble tacos: Spread a spoonful of chipotle sauce on the bottom of each tortilla. Add crispy shrimp, top with a scoop of slaw, pico de gallo, and avocado slices. Drizzle with extra chipotle sauce if desired.
Notes
- When fully cooked, the internal temperature of shrimp should reach 145°F.
- Storage: These tacos are best served immediately, but if you have leftovers, store fried shrimp in an airtight container in the refrigerator lined with a paper towel to absorb moisture. Keep them in the fridge for up to 2 days. For best results, reheat them in the oven or air fryer at 375ºF for 5 minutes to crisp them back up. Avoid microwaving as it will make the shrimp soggy. Store the cabbage slaw and chipotle sauce separately in airtight containers in the fridge.
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