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.
For Beer Battered Shrimp
1cup all-purpose flour plus more for dusting the shrimp