Make the batter: Combine
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Garlic Powder (1 tsp)
Fresh Oregano (1/2 tsp)
Salt and 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.
To make the pico de gallo, roughly
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.
Add the juice of the
and put all the prepared vegetables into a Blender. Add
Fresh Cilantro (to taste)
Salt (to taste)
Ground Black Pepper (to taste)
, and pulse for 2 or 3 seconds so it stays chunky.
Pour 1 inch of
Oil (to taste)
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!
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.
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