Lynds
- Jun 9, 2020
- 3 min read

Beer Battered Shrimp Taco's with Strawberry Salsa

This is a fresh and delicious, summery meal that you can whip up in no time!

I was so excited with how these turned out! The flavour dimension was incredible, with the spicy beer batter of the shrimp and the sweetness of the strawberry salsa... perfection! And easy which is speaking my language also!

I grabbed some of the biggest shrimp I could find! You want to show case these and have them keep their form in the batter rather than small ones that may just stick together.

I boiled these first, and then cooled, peeled and de-tailed.

I'm trying to exercise precision on the "amount of food" I make to avoid the fridge full of left overs... so in this case I worked with 8 shrimp only for 4 tacos. The batter was 3/4 cup of organic flour, 1/2 a corona, 1 Tbsp of chili powder, 1 Tbsp of paprika and 1/2 a Tbsp of garlic salt. Mix well and let sit to allow the bubbles from the beer to work their magic to the batter... it will lift up a bit. Settle in the shrimp and ensure they are fully coated. The batter should not easily drip off the shrimp... if you find your batter is too watery at this point, you can very delicately add a bit more flour and stir... do not beat up the shrimp in the process.

These need to be fried... no if's and's or buts... baking these will not work. If you don't like frying I think you could season plain shrimp with chili powder, garlic and paprika to make it healthier... but life is too short and these taste amazing! Add a generous portion of oil to a pan and turn on medium heat. Allow the oil to heat up before adding the shrimp. The shrimp should immediately sizzle when they hit the oil or the batter won't cook well enough.

Now for the salsa!!! I can't take complete credit for this idea. White Spot in Canada has a fish taco that uses a strawberry salsa but I like this version because of the big chunks of strawberry and my secret ingredient is some red wine vinegar!

Simply cut up the strawberries into decent chunks. You want them to be small enough that it's not "all" you are biting into but that it along with the other flavours is showcased. I used some thinly sliced and diced white onion and fresh cilantro from my garden!

To build the taco, I used soft flour tortillas, layered with some cabbage slaw mix and placed two of the shrimp on top!

Generously top with the strawberry salsa and serve! These are truly incredible! I hope you try them... and if you do I would love to see your results!