Camarones Capeados (Beer Battered Shrimp Tostadas), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Camarones Capeados (Beer Battered Shrimp Tostadas)

Cuisine: Mexican
Prep Time: 35 minutes
Cook Time: 15-18 minutes
Servings: 4 people
Crispy beer battered shrimp on a fresh bed of shredded cabbage and avocado always hit the spot. Don't forget to add chile aioli and fresh lemon juice to round out all these amazing flavors.

Beer battered shrimp(camarones capeados), are one of those guilty pleasures that I like to prepare now and then. Fried foods are delicious; all in moderation of course. Still, it's so easy to make this, the beer batter comes together quickly, working perfectly with seafood, chicken tenders and blanched vegetables.

Beer battered shrimp tacos and tostadas are popular in Ensenada, a coastal area of Mexico.  As a kid, my siblings and I enjoyed family trips to Rosarito beach in Baja California during our summer breaks. The occasional taco stand was convenient  and quick for lunch most days. Today, I share this chile aioli infused, super easy beer batter recipe. It comes together in no time.

Ingredients

  • For Beer Battered Shrimp
  • 1 cup all-purpose flour plus more for dusting the shrimp
  • 1 teaspoon chile ancho powder
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon Fresh cracked pepper
  • 12 ounces Mexican beer
  • dash of hot sauce
  • 1 pound large shrimp peeled and deveined
  • oil for frying
  • Quick Aioli
  • 1 cup Mayonnaise
  • juice of 1/2 a lemon
  • 1-2 cloves of garlic minced
  • 1 1/2 tablespoons chile oil
  • salt to taste
  • You Will Also Need
  • 8 corn tortilla tostadas
  • 1-2 ripe, fresh Hass avocados sliced
  • 3-4 cups finely shredded cabbage
  • chopped cilantro
  • lemon wedges

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Directions

  1. In a bowl, combine 1 cup flour, ancho powder, salt and pepper. Gradually whisk in 8 ounces of beer until smooth. If it is too thick, continue whisking in remaining beer. Cover and set aside.
  2. In another bowl, whisk together all of the ingredients with chile aioli. Cover and set aside.
  3. Prep your avocado, cabbage and lemon wedges.
  4. Preheat 1 ½ cups to 2 cups of oil in a medium saucepan at medium heat for 6-8 minutes or until temperature reaches 350 degrees F.
  5. When ready, dust the shrimp with flour on both sides. Dip a few shrimp at a time and fry in hot oil until golden brown. Turn as needed. Drain onto plate lined with paper towels.
  6. To each tostada, add a light layer of cabbage, some avocado and shrimp. Drizzle with chile aioli and garnish with lemon.

Chef Notes

Not crazy about a beer batter? Pick up your favorite club soda or seltzer water to replace the beer. It will yield more of a tempura style batter, but still be delicious.

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