I know I don’t cook enough seafood and fish, as much as I love it. It’s something I’m trying to spend more time cooking, but for some reason, I only take pictures of the finished product when it’s been fried, and you can’t really tell what it is.
This was an easy and quick Wednesday night dinner that turned out to be surprisingly delicious. A word of warning, our eyes are often bigger than our stomachs, so don’t buy more shrimp than you think you and your fellow diners can eat. Deep fried anything doesn’t keep very well for future meals, so it’s better to not have any leftovers of this dish!
For the Fried Shrimp:
- 1 bottle of beer, I used Dos XX
- 1 cup of flour
- Kosher salt and freshly ground pepper
- 2 egg whites, beaten to soft peaks
- Vegetable oil, for frying
- 24 large shrimp (about 1 1/4 pounds), shelled and deveined
For the Avocado Cream Sauce:
- 1 large, ripe avocado, peeled and chopped
- 1/2 cup sour cream
- Juice of 1 lime
- sea salt and freshly ground pepper
- 1 1/2 tablespoons unsalted butter
- 1/2 small red onion, thinly sliced
- 1/2 red cabbage, shredded (about 3 cups)
- 12 corn tortillas, warmed
- 1/2 cup coarsely chopped cilantro leaves
- 2 1/2 ounces queso fresco
- Lime wedges, for serving
Make the Avocado Cream Sauce by mixing all of the ingredients together and refrigerate for up to 3 days. Season with salt and pepper to taste.
For the shrimp, fill a large dutch oven or heavy pot with oil to about 2″. Heat the oil to about 350F , checking the temperature regularly with a deep fry thermometer.
Meanwhile, prepare the batter – mix the flour and 1 tsp of salt in with the beer and stir until smooth. Gently fold in the beaten egg whites.
Season the shrimp with salt and pepper. Work in batches of about 8 – 12 pieces at a time. Using kitchen tongs, dip each piece in the batter, letting excess batter drain off, and carefully submerge the shrimp in the hot oil. Fry until golden and cooked through, around 5 minutes. Transfer to a baking sheet or plate lined with paper towels.
Meanwhile, in a pan, melt the butter over low heat. When the butter starts to foam, add the red onions, season with salt and pepper, and gently cook until they are to your preferred doneness.
To serve, transfer the shrimp to a warm platter and let your guests build their own tacos. I like to serve mine with black beans and steamed white rice with a bit of cilantro.