Wacker Beer Battered Shrimp Tacos

It seems to be that time of the year.  You know, when everyone around you comes down with something. A cough, a runny nose, the flu, these ridiculous year-long goals… you get my point.  Recently, my wife caught something, keeping her cooped up in the house for a couple days.  Seeing her become more and more stir crazy started to get to me. I thought, there’s no way she’s leaving the house, even though that’s exactly what she needs right now.  SO, my wheels began to turn.  A night out – in!  A movie? meh, we watch movies on the reg.  A card game?  I’ve never lost a game in my life – so that would just make things worse.  Then it hit me – TACO NIGHT!  We love taking full advantage of Lancaster’s food scene and robust selection of beer!  One of our favorites is Wacker Brewing CO’s Taco Thursday.

After taking a trip to the Little Dutch Taproom, I got a little creative and decided to cook up beer battered shrimp tacos using, drumroll, please… Wacker Beer!

Red Cabbage Slaw  (15 minutes)

  • 1/2 head red cabbageshredded
  • 1/4 c. EVOO
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tbsp balsamic vinegar
  • 3 tbsp. freshly chopped cilantro
  • 2 limes (juice of)

Place both the cabbage and 1/4 c. of EVOO in a pan – over medium-high heat.  Stir or flip, if you’re fancy, frequently.  Once cabbage is coated entirely with EVOO, add salt, pepper, and garlic powder.  After about 5 minutes, add the balsamic vinegar.  Continue to stir for another 2-3 minutes.

Remove from stove and transport to bowl.  Add cilantro and lime juice, mix, and place in the fridge.

Avocado Spread (5 Minutes)

  • 1 Avocado
  • 2 tbsp Mayonaise
  • 1 tsp salt
  • 2 tsp pepper
  • Half of lemon (juice of)

Cut & cube your avocado and place in small mixing bowl.  Add all remaining ingredients and mash away.  Or if you have a food processor, this would speed things up a bit.  This is more about the consistency you prefer.  Just make sure your ingredients have been mixed evenly.

Beer Batter Shrimp (25 Minutes)

  • 41-60 medium-size shrimp, peeled and deveined & dried off.
  • 300 milliliters + 3 tbsp Wacker Brewing Co.’s E.S.P.
  • 2 teaspoons salt
  • 3 teaspoons pepper
  • 1 & 1/3 cup all-purpose flour
  • 3 egg yolk
  • Oil for frying
  • Half of lemon, cut into wedges

It’s best you wait until you’re ready to cook the shrimp to prepare your batter.  At this point, if you’ve followed the previous steps – you’d have both items prepped and to serve.   So, this would allow you to go right through preparing and cooking the shrimp, followed by assembling your tacos.

Prep your shrimp by adding 3 tablespoons of beer and allow to marinate for 10-12 minutes.  Take this time to prepare your batter, bring oil to temp – and batter shrimp.

To make your batter, take a medium mixing bowl and place 300 milliliters of Wacker Brewing Co’s E.S.P., salt, pepper, and 3 egg yolks.  Whisk well.  Once down, this batter should coat a fork when dipped in.   If you haven’t, fill a medium pan with about 3/4 inch of EVOO over medium heat.  Test by dropping a bit of batter of your fork.  It will rise once it’s at an appropriate temperature.

Now, batter your shrimp and drop in.  Shrimp will take about 30-45 seconds on each side.

All Ingredients Listed (Serves 4)

  • 41-60 medium-size shrimp, peeled and deveined
  • 300 milliliters + 3 tbsp Wacker Brewing Co.’s E.S.P.
  • Salt
  • Pepper
  • Garlic Powder
  • Taco Shells
  • 1 & 1/3 cup all-purpose flour
  • 3 egg yolk
  • vegetable oil for frying
  • 1 Lemon, cut into wedges
  • 1 Avocado
  • 2 Tablespoons Mayonaise
  • 1/2 head red cabbageshredded
  • 1/4 c. extra-virgin olive oil
  • 2 teaspoons garlic powder
  • 2 tablespoons balsamic vinegar
  • 3 tbsp. freshly chopped cilantro
  • 2 limes (juice of)

“Tayste” Test:

A few glasses of beer (in my stomach and in the shrimp batter) later, and it was time for a “tayste” test. The consensus – it was absolutely delicious. It was one of the better things I have ever made. Allow me to go on a tangent for a moment to explicitly describe to you how delicious this dish truly was… When you move out and start to tackle life on your own, your mom gives you a recipe box of all her staple dishes. After a while, you venture out of that recipe box and experiment on your own. THIS dish… will be one of those staple dishes I pass down to my kids. That’s how good it was.