Beer-Battered Shrimp (Lighter) | Louisiana Kitchen & Culture

Ingredients

• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon chopped fresh cilantro leaves
• ⅔ cup rice flour or cornstarch
• ½ cup unbleached all-purpose flour
• ¼ teaspoon baking soda
• 4 ounces light beer
• 6 tablespoons canola oil
• 1 pound large (21/25 count) shrimp, peeled and deveined
• 1 lemon, thinly sliced
• Coarse kosher salt and freshly ground black pepper
• 1 tablespoon pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, mashed to a paste with salt
• 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
• 1 tablespoon tomato paste
• ¼ cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon smoked hot paprika