Sweet and Spicy Shrimp Tacos
This is probably my favorite recipe that I’ve ever made. I know that’s saying a lot, but these are just so good and hit all the right notes: sweet, spicy, salty, savory, crispy, fresh, tangy. Literally all the tastes in one recipe. I got inspired to make these after William and I went on our honeymoon and the resort had the best fish tacos. I think part of that is because we were in Mexico and the fish was so fresh. Shrimp are a little bit easier to get regardless of your locale. This brings me to a few very important pieces of information that I want to share about shrimp:
Did you know that the vast majority of shrimp are frozen before they reach their destination? Really, most any places (other than a fish market on the coast) receive frozen shrimp, even those shrimp that are at the meat counter that look like they’re not frozen…very likely were frozen before you saw them. I know, it’s a very difficult fact to process. However, once you get over that, you’ll realize that it’s so much cheaper to buy your shrimp frozen and thaw them yourself. It’s not gross. Most places do this and you just haven’t known it (maybe until right now).
To thaw shrimp, place them in a colander under cold running water. It’s super quick! You can also place them in the refrigerator overnight, and that will have the same effect.
Shrimp are sold in “counts” by the pound, and the larger the shrimp are, the smaller the number it will take to reach a pound. For example, large shrimp are close to 31/35, which means that 31-35 large shrimp come in a single pound. You can use any size shrimp for this recipe! I used medium (41/60 count).
Whether to devein shrimp is a matter of personal and aesthetic preference. It is not unhealthy, nor will it harm you, to consume the vein.
Another big note about this recipe is the beer batter. It’s perfect and so easy. The biggest tip I can give you is to use an ice cold beer for the batter— it will make the fried batter so much crispier! This is the perfect recipe for summer— best served with chips and guacamole as a started, and paired with an ice cold beer during your meal.
Sweet and Spicy Shrimp Tacos
Canola oil
1 lb medium shrimp, peeled and deveined
1 can/bottle ice cold beer (I used Blue Moon Light Sky, but you can use anything!)
1 1/2 cups all purpose flour
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1 bottle of sweet Thai chili sauce (found on the Asian foods aisle at the store— Trader Joes makes a great one)
For the cilantro slaw:
1 small bag of cabbage/cole slaw mix
Big handful (~1/2 cup) of cilantro
Garlic clove, minced finely
1/4 cup fresh lime juice
1 tablespoon of mayonaise
Mix flour and spices. Add the cold beer and stir to combine until the mixture is smooth.
Toss shrimp in the batter.
Heat about 1 inch of oil in a deep pan over medium heat. Add shrimp, cooking for about 2-3 minutes per side.
Using a slotted spoon, remove shrimp from oil and toss in a bowl with 1/2 cup chili sauce until all the shrimp are well coated (add more chili sauce if the 1/2 cup doesn’t do the trick).
Mix 2 cups of cabbage/cole slaw with the garlic, mayo, lime juice, and cilantro. Add salt and pepper as needed.
Assemble on corn tortillas and enjoy!