Hello beer lovers, beer drinkers, and beer stinkers,
I’m here to tell you that Beer Week is in full swing on the internet! My bloggy friends have teamed up for another week full of delicious beer-filled recipes and brewery tour guides. From maple ale ice cream to Oktoberfest shenanigans to pumpkin beer bread, this week of beer truly has it all.
I decided to try another home deep-frying adventure because everything tastes better deep-fried. Let’s be honest. So I made Beer Battered Shrimp Tacos with a roasted poblano slaw.
I grabbed what was on hand to make a sauce for the slaw. I had no idea how it would taste, but the end result was a creamy slaw with a bite of garlic and hints of the savory roasted pepper. YUM!
1 cup plain Greek yogurt
2-3 Tbsp. lime juice (throw some zest in if you’re feeling frisky)
1 small clove garlic
5 Tbsp. cilantro
1 roasted poblano pepper–skinned and seeded
Combine in food processor until creamy. Add to cabbage until desired consistency. I kept mine on the creamy side to pair it with the crunch of the shrimp.
Next up were the shrimpies! Make sure your shrimp are peeled and deveined. Sometimes the butcher will do this for you, but it doesn’t take too much skill to do it at home.
Pat those shrimpies dry with a paper towel before you start this shenanigans. I almost added a picture of this step, but I discovered that pictures of raw shrimp are really unappetizing. I’ll spare you the gory details.
Beer Battered Shrimp:
1 cup Flour
1/4 cup Cornstarch
1 tsp Baking Soda
1/2 tsp Cayenne
1 tsp Season-All Season Salt
1 tsp Pepper
1 cup Panko (I also added 1/2 cup Wheat Germ for extra crunch)–set aside for dunking later
Mix ingredients through pepper together in one medium bowl. Set aside.
Mix panko and wheat germ (optional) in another bowl. Set aside.
Dunk each shrimp in the flour bowl only and shake off excess flour. Set the shrimpies aside.
Then choose the beer of the day. I went with a light wheaty beer because I really don’t like hops. Who’s with me? I also thought it was cute that the bottle had a shark on it…I wanted to stick with a nautical theme.
Add about 1/2 a bottle of beer to the flour mixture. Add a little at a time. You want the batter to resemble a thick pancake batter.
Drink the other half. This step is important!
Then set up an assembly line. Dunk the shrimp into the beer batter. Shake off the excess. Then roll the shrimp around in the panko. Shake off the excess.
Once your oil reaches at least 375 degrees, add about 6 shrimp to the pan at a time. Cook for 3 minutes or until golden brown, flipping partway through.
Place cooked shrimp on a paper towel-lined plate to remove extra oil.
Assemble the tacos!!!!
Slaw + shrimp + salsa = Pure unadulterated heaven
This dinner was rated an 11/10 from the whole family. I get that the whole family is only myself and Jonathan, but we said we would make this again in a heartbeat. There were no leftovers. I about passed out in the first bite. Make these.
What’s your favorite thing to make/eat with beer?
Check out the other fabulous Beer Week posts here:
Inside NanaBread’s Head–Dark Chocolate Espresso Stout Cake
Comfortably Domestic–Brewer Biography and Black & Tan Brownies
Tenaciously Yours–Oktoberfest Prost!
Munching in the Mitten–Pumpkin Beer Bread
From My Sweet Heart–Beer Pretzel Caramels & Beer Orange Caramel Sauce
Climbing Grier Mountain–Pale Ale Shrimp Po’ Boy
Country Cleaver–Schnitzel and Dumplings
Decadent Phillistines Save the World–Spicy German Mustard, Ale-Soaked Sweet Potato Oven Fries, Maple-Ale Ice Cream