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Shrimp Tacos Two Ways

Shrimp Tacos Two Ways
Prep Time
25 min
Yields
2 servings

Elevate Taco Tuesday with beer-battered shrimp tacos dressed two ways. Chef Craig Harding tops his version with a sweet fruity salsa, lightly drizzled with a citrus lime crema. Chef Rob Rossi heats up his take on shrimp tacos with a serrano and cilantro chimichurri, sprinkled with salty cheese and diced avocado. Whichever way you take it, you’ll be reaching for more.

Recipes courtesy of Stella Artois.

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ingredients

Stella Artois Battered Shrimp

10
cups canola oil
400
g package of medium frozen shrimp, thawed and peeled
1
cup all purpose flour
1
tsp kosher salt
½
tsp paprika
½
tsp garlic powder
½
tsp baking powder
¼
tsp baking soda
1
cup cold Stella Artois

Lime Crema

¼
cup sour cream
1
tsp lime juice
½
tsp lime zest
⅛ tsp kosher salt

Mango-Strawberry Salsa

½
cup finely diced mango
¼
cup finely diced strawberry
1
large tomatillo, finely diced
2
Tbsp finely chopped red onion
1
Tbsp cilantro, finely chopped
1
green onion, thinly sliced
1
Tbsp lime juice
½
tsp lime zest
1
tsp olive oil
¼
tsp kosher salt

Cilantro-Chimichurri

½
cup finely chopped cilantro
¼
cup finely chopped parsley
1
Tbsp finely chopped oregano
2
Tbsp finely chopped red onion
1
clove garlic, minced
½
serrano pepper, seeded and finely chopped
2
Tbsp lime juice
2
Tbsp grapeseed oil
1
tsp lime zest
¼
tsp kosher salt

Stella Artois Battered Shrimp Tacos with Mango-Strawberry Salsa

Stella Artois Battered Shrimp
Lime Crema
Mango-Strawberry Salsa
10
corn tortillas, warmed

Stella Artois Battered Shrimp Tacos with Cilantro-Chimichurri

Stella Artois Battered Shrimp
Cilantro-Chimichurri
10
corn tortillas, warmed
cup cotija or feta
1
avocado, diced
¼
cup finely chopped cilantro
½
small red onion, finely chopped
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directions

Step 1

Pour oil into a large heavy-bottomed pot to measure 2-in up the sides. Heat over medium-high until an instant read thermometer registers 350°F. Maintain temperature by adjusting heat as needed.

Step 2

Meanwhile, whisk flour, salt, cayenne, garlic powder, baking powder and baking soda in a large bowl. Whisk in Stella Artois.

Step 3

Working with one shrimp at a time, dip into batter allowing excess to drip back into the bowl. Carefully transfer to oil. Fry in small batches, flipping once, until golden-brown, about 1 minute. Transfer to a paper towel-lined plate.

Step 4

Stir sour cream, lime juice, zest and salt together in a small bowl. Set aside.

Step 5

Combine mango, strawberry, tomatillo, red onion, cilantro, green onions, lime juice, zest, olive oil and salt in a medium bowl.

Step 6

Combine cilantro, parsley, oregano, onion, garlic, serrano, lime juice, oil, lime zest and salt in a small bowl.

Step 7

Build tacos with Lime Crema, Stella Artois Battered Shrimp and Mango-Strawberry Salsa.

Step 8

Build tacos with Stella Artois Battered Shrimp and Cilantro-Chimichurri. Garnish with cotija, avocado, cilantro and red onion.

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