Crispy Shrimp Tacos With Smoky Chipotle Crema

By Christian Reynoso

Published May 29, 2024

Crispy Shrimp Tacos With Smoky Chipotle Crema — Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 5(58)
Notes: Read community notes

Imagine tender, sweet shrimp ensconced in a crisp and airy tempura-like batter. Now envision those shrimp lying on a warm tortilla topped with fresh cut cabbage and a smoky-spicy drizzle of chipotle crema sauce. These tacos are not just a dream: This coastal delight can be found, just like some of the best fish tacos, along the main Mexican Pacific coast and Baja Peninsula, but you can also make them a reality at home. The toppings can vary, so add sliced or smashed avocado, spicy pickled onions, salsa macha or any other salsas you may prefer.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pound peeled, deveined medium to large shrimp, patted very dry
Salt and pepper
¾cup all-purpose flour
1½teaspoons baking powder
½teaspoon onion powder
1½teaspoons garlic powder
Canola or grapeseed oil, for frying
6ounces cold Mexican-style lager or sparkling water
½cup sour cream, crème fraîche or crema Mexicana
¼cup mayonnaise
2½teaspoons chipotle chile powder
8(5- to 6-inch) warmed flour or corn tortillas
2cups very thinly sliced green or red cabbage, for serving (optional)
Cilantro, for serving (optional)
Limes wedges, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Season shrimp with salt and pepper and set aside. In a large bowl, whisk together the flour, baking powder, onion powder, 1 teaspoon garlic powder and ½ teaspoon salt and set aside.
Step 2
Fill a medium Dutch oven or a heavy saucepan with oil to a depth of 1 inch. Heat over medium-high until a thermometer registers 375 degrees. While the oil heats, finish making the batter: Pour the beer into the bowl with the flour mixture; whisk until thoroughly combined and smooth.
Step 3
Line a large plate or sheet pan with paper towels. When oil is ready, fry the shrimp in batches: Use tongs to dip one shrimp at a time into batter, letting excess batter drip back into the bowl; place battered shrimp in oil. Fry, turning once, until puffy and golden all over, 3 to 4 minutes. Transfer to prepared plate or sheet pan. Repeat with remaining shrimp.
Step 4
Make the crema sauce: In a small bowl, whisk together the sour cream, mayonnaise, chipotle powder and remaining ½ teaspoon garlic powder. Add water to the sauce until thin enough to drizzle (1 to 2 tablespoons); season with salt and set aside.
Step 5
To serve, fill the tortillas with shrimp and drizzle on the crema. Top with cabbage and cilantro, and squeeze lime wedges over top if using, or place wedges on the side if you like.

Ratings

5 out of 5

58 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

lauren1 day ago

Absolutely delicious. My first time making beer battered anything and turned out so well!! I added too much chipotle powder to the crema and it had quite the kick. I cut it with some more yogurt and lime juice.

Kirby2 weeks ago

Really delicious. Followed the recipe exactly and it was a hit. I had never beer battered anything at home before, and it was pretty easy! This is a great recipe for summer and is a fun way to take shrimp tacos up a notch.

Cheryl2 weeks ago

Made it as the recipe states. Was delicious. Used Cowboy Caviar as the salsa. Recommend using small or medium shrimp with 5-6 inch corn tortillas.

Vicki2 weeks ago

Tasty and pretty easy with an electric fry pan. A little salty. Next time, less salt on the shrimp. Used naan since that's what I had. It was perfect -- that's what I'll do everytime!

Celia3 weeks ago

We are big fans of Mexican food. Made the recipe as written. Next time would thin the batter or use the chipotle powder to coat the shrimp and grill (will need oil here). Although, I must say that if you want a batter, this is a good one. The sauce did not need the mayonnaise. Chipotle peppers in adobe sauce in sour cream or creme fraiche, cilantro and lime juice is smokier. We use the aforemetioned sauce for a myriad of dishes. Have fun with this. Make it your own.

Very Good3 weeks ago

This was really a tasty dinner. I added lime and salt to the chipotle crema. Instead of plain cabbage, I made a vinegary slaw with cabbage, carrots, and onions dressed with honey, apple cider vinegar, lime and salt.

Terry3 weeks ago

Very tasty. I used frozen medium shrimp. I found the batter as written to be quite dense, thinned it down with more beer. Also served with avocado slices and added lime juice to the crema after tasting to brighten up. Changes in true NYT cooking fashion. Never leave a recipe alone, right?

Private notes are only visible to you.