This meal was AWESOME! Even still awesome after finding out your car window had been smashed mid way through cooking. Luckily the a-hole didn’t take anything, but it certainly was a mess of glass to clean up. Anyways back to the recipe that changed my mood from angry to happy.
Have you tried cooking with coconut oil? It is all the rage these days, but it is really delicious. It gave just a hint of coconut which was amazing! I used whatever left over beer that was in my fridge and that worked perfectly. Try not to drool at the pictures- I dare you.
Beer Battered Shrimp Tacos with Mango Salsa- Recipe inspired by How Sweet it Is
1 pound of raw, deveined shrimp
3/4 cup all-purpose flour
3/4 cup beer
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Pinch of Cayenne Pepper to spice it up
4 tablespoons coconut oil
1 roma tomato, chopped
1 jalapeno, -I kept most of the seeds, but I like it spicy
1/2 mango, peeled and chopped
1/2 avocado, chopped
1/2 Red Onion
1/4 cup freshly chopped cilantro-
1/2 lime, juiced
a pinch of salt + pepper
mango avocado salsa
Combine all ingredients together in a bowl and toss well. I made this the night before so all the flavors and juices mixed.
In a large bowl, whisk together flour, salt, pepper, smoked paprika, cayenne pepper (optional), and garlic powder. Add beer and whisk together until a smooth batter forms. Toss shrimp in the batter coat .
Heat a large skillet over medium heat and add 1.5 tablespoons of coconut oil. Once hot, add the battered shrimp and cook until golden and crispy, about 2 minutes per side. Remove and let drain on a paper towel and repeat with remaining batches. I heated tortilla up on the stove to melt the cheese, best idea ever, then added the salsa and shrimp. I served this with black beans and tomatoes. Enjoy!