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SideChef
Recipes
Shrimp Tacos with Pico de Gallo
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Recipe

21 INGREDIENTS • 6 STEPS • 45MINS

Shrimp Tacos with Pico de Gallo

5.0
1 rating
The humble tortilla makes a fine vessel for chowing down on these crispy, beer-battered shrimp, topped with a refreshing spoonful of Pico de Gallo. Avocado optional, but highly encouraged. These Shrimp Tacos with Pico de Gallo are best served as assemble your own.
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Shrimp Tacos with Pico de Gallo
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The humble tortilla makes a fine vessel for chowing down on these crispy, beer-battered shrimp, topped with a refreshing spoonful of Pico de Gallo. Avocado optional, but highly encouraged. These Shrimp Tacos with Pico de Gallo are best served as assemble your own.
45MINS
Total Time
$4.46
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fried Shrimp
Shrimp
1 lb
Baking Powder
1/2 Tbsp
Baking Powder
Garlic Powder
1 tsp
McCormick® Garlic Powder
Fresh Oregano
1/2 tsp
Fresh Oregano
Salt
to taste
Beer
1 can
(12 oz)
Beer
Oil
as needed
Oil
for frying
Pico de Gallo
Onion
1
Onion
Green Chili Pepper
1
Green Chili Pepper
Lime
1
Lime, juiced
Fresh Cilantro
to taste
Salt
to taste
For serving
Green Cabbage
1/2
Green Cabbage, shredded
Lime
2
Limes
sliced into wedges
Avocado
to taste
Sliced Avocados
optional
Nutrition Per Serving
VIEW ALL
Calories
455
Fat
1.7 g
Protein
33.7 g
Carbs
73.6 g
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Shrimp Tacos with Pico de Gallo
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Make the batter: Combine All-Purpose Flour (2 cups), Baking Powder (1/2 Tbsp), McCormick® Garlic Powder (1 tsp), Fresh Oregano (1/2 tsp), 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 (1 lb) 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).
Tags
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Appetizers
Dairy-Free
American
Kid-Friendly
Game Day
Seafood
Shellfish
Mexican
Summer
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