Prep Time: 15 minutes Cook Time: 25 minutes Total Cook Time: 40 minutes
Shrimp Tacos:
1 lbs Shrimp, deveined, peeled, tail off.
1 cup beer of choice (sparkling water works just as well)
1 1/2 cup all-purpose flour
1 large egg
1 tablespoon celery seeds
1 tablespoon salt + pepper, plus 2 teaspoons to season after frying
Corn tortillas
How to make:
In a large mixing bowl, mix together flour, beer, egg, salt, pepper, celery seeds and garlic powder. Pat dry your shrimp and toss them in a little bit of flour before adding in and completely coating in batter mixture.
In a large pot, heat about 4 inches of frying oil or fat of choice to 365 F. (Duck fat, pork or beef tallow work great) Dredge shrimp BEFORE adding into HOT oil. Place around 10 pieces of shrimp, careful not to over crowed as they won't cook evenly because the oil temp decreases. Cook for around 3-4 minutes or until golden brown and crispy. Remove shrimp from the oil and place on paper towels to drain any excess oil. Now make your tacos!
Heat up your tortillas, spread on chipotle mayo, add your shrimp, carrot slaw (recipe below), pickled onions (optional), garnish with cilantro and enjoy!
Carrot + Cucumber Slaw:
quick and easy recipe: such a great source of vitamins and minerals that can help regulate estrogen levels in the body.
1 large carrot, in ribbons (like video, use a potato peeler to make thin vertical ribbons)
1/4 cup cilantro, roughly chopped
2 mini cucumbers, in ribbons (like video, use a potato peeler to make thin vertical ribbons), pat dry with a paper towel
1 tablespoon sesame seeds, optional
Slaw Seasoning Liquid:
1 tablespoon brown sugar/honey
1/2 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon mirin, optional (cooked to remove alcohol content)
1 tablespoon water
How to make:
In a large mixing bowl, whisk in brown sugar, sesame oil, rice vinegar, mirin, water until fully incorporated. Add in carrots, cucumber ribbons, and seasame seeds and toss until covered with dressing completly. Serve immediately.
BONUS RECIPE
Chipotle “Mayo” :
1/2 cup greek yogurt
1-2 tablespoons of chipotle adobo from canned chipotle
1 tablespoon rice vinegar
pinch salt + pepper
pinch stevia, or sweetener of choice
whisk together and enjoy!
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