In a large bowl mix together beer, baking powder, 2 teaspoon of red pepper flakes and salt.
Add flour slowly, mixing as you go to keep batter smooth.
Once well combined refrigerate for 30 minutes.
Preheat oven to 300 degrees.
Meanwhile, in blender, bullet or using an immersion blender, combine chipotles, adobo sauce and crema until smooth. Transfer to small bowl. Set aside.
In another large bowl add cabbage, carrots, cilantro, lime juice, salt, rest of red pepper flakes and half the chipotle adobo sauce. Toss well to combine. Set aside.
Rinse shrimp and pat dry. Season with a little salt and pepper. Add some flour to another bowl.
Once ready, remove batter from fridge. Heat oil in a deep saucepan or skillet to 325 degrees.
Using a fork dust shrimp in flour then add to batter, coating both sides. Shake off excess and add to oil to fry.
Fry shrimp 3 minutes or until golden brown. Work in batches careful not to crowd pan.
Use a slotted spoon to remove to a paper towel covered plate to train.
Heat tortillas in oven just until warm.
Place tortillas on plate, top with shrimp, slaw, sauce and a squeeze of lime.
