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Beer Battered Buffalo Shrimp Tacos

Cook Time 25 Minutes

Serves 4

For the blue cheese sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup buttermilk
  • Kosher salt, for seasoning
  • 8 ounces blue cheese crumbles
  • Black pepper, for seasoning

For the tacos

  • 1 (12 ounce) cold Pabst Blue Ribbon
  • 1 cup all purpose flour
  • 3 tablespoons cornstarch
  • 3 tablespoons rice flour
  • 1 tablespoon Salt Pepper + Three Chiles spice blend
  • 24 ounces large shrimp
  • Kosher salt, for seasoning
  • 1 cup buffalo sauce, such as Franks Red Hots
  • 1/4 cup honey
  • 3 tablespoons salted butter
  • 1 quart oil, for frying
  • 12 corn tortillas
  • 2 cups finely shredded iceberg lettuce

Make the blue cheese sauce by combining all the ingredients into the blender and blending to combine. Chill while you prepare the shrimp.

 

First make the dry mixture by combining the all purpose flour, rice flour, and cornstarch in a bowl. Portion off one cup of this to use as dredge for the shrimp. To the remaining dry mixture add the Salt Pepper + Three Chiles seasoning and the beer. Whisk to combine.

 

Heat 1 quart of oil over medium high heat in a large high sided skillet. When the oil is ready, coat the shrimp and fry them a few at a time.  Coat the shrimp by first tossing in the dry dredge and then dipping into the beer batter. Carefully lower into the hot oil and cook for just 2 minutes or until the beer batter is golden brown.

 

In a small saucepan or skillet, heat the buffalo sauce, honey, and butter. Toss the fried shrimp in the buffalo sauce then build you tacos.

 

Add the shrimp to the tortillas and drizzle on the blue cheese sauce and top with lettuce and tomatoes.
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Shrimp Tacos

Beer Battered Buffalo Shrimp Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Seafood, Tacos
Cook Time 25 minutes
Servings 4

Ingredients

For the blue cheese sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup buttermilk
  • Kosher salt for seasoning
  • 8 ounces blue cheese crumbles
  • Black pepper for seasoning

For the tacos

  • 1 12 ounce cold Pabst Blue Ribbon
  • 1 cup all purpose flour
  • 3 tablespoons cornstarch
  • 3 tablespoons rice flour
  • 1 tablespoon Salt Pepper + Three Chiles spice blend
  • 24 ounces large shrimp
  • Kosher salt for seasoning
  • 1 cup buffalo sauce such as Franks Red Hots
  • 1/4 cup honey
  • 3 tablespoons salted butter
  • 1 quart oil for frying
  • 12 corn tortillas
  • 2 cups finely shredded iceberg lettuce

Instructions

  • Make the blue cheese sauce by combining all the ingredients into the blender and blending to combine. Chill while you prepare the shrimp.
  • First make the dry mixture by combining the all purpose flour, rice flour, and cornstarch in a bowl. Portion off one cup of this to use as dredge for the shrimp. To the remaining dry mixture add the Salt Pepper + Three Chiles seasoning and the beer. Whisk to combine.
  • Heat 1 quart of oil over medium high heat in a large high sided skillet. When the oil is ready, coat the shrimp and fry them a few at a time.  Coat the shrimp by first tossing in the dry dredge and then dipping into the beer batter. Carefully lower into the hot oil and cook for just 2 minutes or until the beer batter is golden brown.
  • In a small saucepan or skillet, heat the buffalo sauce, honey, and butter. Toss the fried shrimp in the buffalo sauce then build you tacos.
  • Add the shrimp to the tortillas and drizzle on the blue cheese sauce and top with lettuce and tomatoes.