Cooking Instructions
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Step 1
Make the batter: Combine
All-Purpose Flour (250 g)
,
Baking Powder (6 g)
,
McCormick® Garlic Powder (3 g)
,
Fresh Oregano (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a bowl and mix thoroughly with a whisk. Add the
Beer (1 can)
and whisk until smooth, then set aside at room temperature for 30 minutes.
Step 2
To make the pico de gallo, roughly
Onion (1)
,
Tomato (1)
,
Cucumbers (3)
, and
Green Chili Pepper (1)
into big pieces. If you prefer less spice, de-seed your chilis by slicing them in half and cutting the seeds out.
Step 3
Add the juice of the
Lime (1)
and put all the prepared vegetables into a Blender. Add
Fresh Cilantro (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
and pulse for 2 or 3 seconds so it stays chunky.
Step 4
Pour 1 inch of
Oil (as needed)
into a deep pan, and heat until shimmering. While it’s heating, check the batter; if it seems too thick to coat the shrimp well, add more beer, water, or milk, 1 tablespoon at a time. However, it's better for it to be slightly too thick than too thin!
Step 5
Pat the
Shrimp (455 g)
dry and add to the batter. Cook a few pieces at a time and fry until golden brown (chopsticks or tongs work well for transferring the shrimp to the oil). Drain the shrimp on a paper towel-lined plate. Repeat with remaining shrimp.
Step 6
To serve, add some shrimp to a
Yellow Corn Tortillas (to taste)
and top with a little bit of
Green Cabbage (1/2)
, a slice of
Avocados (to taste)
, and a liberal spoonful of pico de gallo. If desired, top with a squeeze of
Limes (2)
.
