Baja Style Shrimp Tacos

Adapted by Kyle Libramonte

Prep Time: 20 minutes • Cook Time: 10 minutes

Serves 4 (makes about 8 tacos)

Ingredients:

For the Beer-Battered Shrimp

1 lb large shrimp, peeled and deveined (21–25 count)
1 egg
1 cup all-purpose flour
1 tbsp cornstarch, plus extra for tossing (sub potato starch — both give great crisp)
1 tsp baking powder
1 cup Corona (sub any light lager — Modelo, pale ale, or a German lager)
Paprika
Oregano
Mustard
Pepper
Shrimp seasoning
Salt — everything above to taste
A few ice cubes, to keep the batter cold
Oil, for frying (canola, peanut, or vegetable — something neutral with a high smoke point)

For the Sauce

1 bunch fresh cilantro
1 serrano chile
2 jalapeños (deseed the chiles if you want it mild)
8 oz Philadelphia cream cheese
Mexican crema — just a splash

To Serve

Corn tortillas, warmed (sub flour if you prefer)
2 cups cabbage, finely shredded
Pico de gallo (tomato, onion, cilantro, serrano)
Limes, cut into wedges

Instructions:

Make the Batter: In a bowl, whisk the egg, then whisk in the flour, cornstarch, baking powder, and your seasonings — paprika, oregano, mustard, pepper, shrimp seasoning, and a little salt, all to taste. Pour in the Corona a bit at a time, whisking, until the batter is smooth. Chill it in the fridge for about 30 minutes — going from cold batter into hot oil is what makes the crust extra crispy. Drop in a couple of ice cubes right before frying to keep it cold as you work.
Prep the Shrimp: Pat the shrimp very dry with paper towels, then season with a little salt and pepper. Sprinkle a bit of cornstarch (or potato starch) over them and toss until lightly coated — this gives the batter something to cling to.
Heat the Oil: Set the Flami Pot directly on the stovetop over low heat and give the clay a couple of minutes to warm gradually before adding about 1½ inches of oil. — Pure natural clay wants an easy, even preheat; never set it over high heat from cold or hand it a sudden temperature swing, since thermal shock is the one thing that can crack it. (The Flami Pot works on gas and electric stovetops, but not induction.) Bring the oil up to 375°F, raising the heat gradually to medium and using a thermometer to hold it steady. — The clay's dense body holds heat beautifully, which works in your favor here: it keeps the oil temperature from crashing every time cold shrimp go in.
Fry the Shrimp: Dip the shrimp in the cold batter, shaking off the excess, and lower them gently into the oil in batches — don't crowd them. Fry for 3–4 minutes, agitating a little as they go, until deeply golden and crisp. Lift them out to a paper towel-lined tray and sprinkle with a pinch of salt while hot. Let the oil come back up to 375°F between batches. — The pure clay surface releases food cleanly, so the crust stays intact instead of grabbing on the bottom, and there are no coatings or chemicals to worry about with the oil at heat.
Blend the Sauce: Blend the cilantro, serrano, jalapeños, and 8 oz cream cheese together, loosening with Mexican crema only as needed. Deseed the serrano and jalapeños first if you'd rather keep it mild. Use very little crema — don't add much, don't add much, because otherwise it'll end up watery like water. Blend to a smooth, spoonable sauce.
Assemble & Serve: Toss the shredded cabbage with a squeeze of lime and a little chopped cilantro for a quick slaw. Once you're done frying, set the hot Flami Pot on a trivet or wooden board — never a cold or wet counter, again to spare the clay any sudden shock. Warm the tortillas, then build each one with the crispy shrimp, cabbage slaw, and pico de gallo, drizzle with the cilantro-chile sauce, and finish with a squeeze of lime. The pot doubles as a serving vessel and its heat retention keeps everything warm at the table. Once it cools, cleanup is easy — a soft sponge and warm water, or the dishwasher — since food lifts right off the natural clay. Just skip abrasive scrubbers and harsh detergents, and store it somewhere dry.