How to make Shrimp Tacos Two Ways

INGREDIENTS

 

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

DIRECTIONS

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.

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

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.

Lime Crema

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

Mango-Strawberry Salsa

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

Cilantro-Chimichurri

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

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