# Components:
→ Beer-Battered Shrimp
01 - 1 pound large raw shrimp, peeled, deveined, tails removed
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 cup cold lager-style beer
10 - Vegetable oil, for deep frying
→ Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup finely shredded red cabbage
13 - 1/2 cup grated carrot
14 - 1/4 cup mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Assembly
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges
21 - Fresh cilantro, chopped (optional)
22 - Sliced jalapeños (optional)
23 - Hot sauce (optional)
# Directions:
01 - Combine green cabbage, red cabbage, carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a large mixing bowl. Toss thoroughly until evenly coated and cover. Refrigerate while preparing the shrimp.
02 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F, monitoring temperature for accuracy.
03 - In a separate mixing bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper. Gradually incorporate cold lager, whisking until a smooth batter forms.
04 - Pat shrimp dry using paper towels and lightly coat with flour. Working in batches, dip each shrimp into the beer batter, allowing excess to drain.
05 - Carefully lower battered shrimp into hot oil. Fry for 2 to 3 minutes, turning once, until golden and crisp throughout. Remove with a slotted spoon onto a plate lined with paper towels. Repeat until all shrimp are cooked.
06 - Divide slaw evenly among warmed tortillas. Top each with 3 to 4 shrimp. Garnish with cilantro, jalapeños, lime wedges, and hot sauce as desired. Serve promptly for best texture.
