This beer batter fried shrimp is crispy, golden, and oh-so-delicious! The batter gives it a light crunch that pairs perfectly with tender shrimp inside.
Honestly, who can resist a good fried shrimp? I love serving it with some tangy dipping sauce. It’s like a party in my mouth every time! 🎉
Making this dish is super simple. Just mix the batter, dip the shrimp, and fry until crispy. Perfect for a fun meal or a snack when friends are over!
Key Ingredients & Substitutions
Shrimp: Choose raw shrimp that are peeled and deveined for easy cooking. If not available, frozen shrimp can work well—just make sure to thaw them properly. I enjoy using tail-on shrimp for a nicer presentation!
Flour: All-purpose flour is the go-to for the batter. However, if you’re looking for a gluten-free option, try using rice flour or a gluten-free flour blend. It still gives a nice crunch!
Beer: A lager or pale ale is perfect for the batter, adding flavor and crispiness. If avoiding alcohol, use club soda or sparkling water as a substitute to maintain the light texture.
Seasonings: Feel free to experiment! You can add garlic powder, paprika, or cayenne for extra flavor or heat. I love sprinkling some Old Bay seasoning for a seafood twist.
How Do You Get the Perfect Crunchy Batter?
Getting that crisp batter requires a few key steps. The first is using cold beer to keep the batter light. A cold batter helps the shrimp fry up crisp!
- Make sure the oil is hot (350°F/175°C) before adding shrimp. This ensures a nice golden color without absorbing too much oil.
- Dust the shrimp lightly with flour before dipping them in the batter. This helps the batter stick better.
- Fry in small batches. Overcrowding the pan can drop the oil temperature, leading to soggy shrimp.
Let the fried shrimp drain on paper towels after cooking. This step reduces excess oil and keeps them crunchy until serving!
Beer Batter Fried Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) raw shrimp, peeled and deveined (tails on or off as preferred)
- 1 cup all-purpose flour, plus extra for dredging
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup cold beer (lager or ale works well)
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
For the Dipping Sauce (Optional):
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp hot sauce or cayenne pepper (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 15 minutes to fry, making a total of around 30 minutes from start to finish. You’ll have a tasty dish ready for your next meal or special occasion in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the peeled and deveined shrimp under cold water. After rinsing, pat them dry thoroughly with paper towels to remove excess moisture—this ensures the batter sticks nicely!
2. Make the Batter:
In a mixing bowl, whisk together 1 cup of flour, baking powder, salt, and black pepper. In another small bowl, beat the egg and then whisk in the cold beer until everything is well combined. Now pour the wet ingredients into the dry ingredients and stir just until mixed. The batter should be thick but still pourable; if it seems too thick, just add a splash more beer!
3. Heat the Oil:
Pour enough vegetable oil into a deep frying pan or deep fryer to achieve a depth of at least 2 inches. Heat the oil until it reaches 350°F (175°C). A kitchen thermometer is handy for this, but if you don’t have one, you can test the oil by dipping a bit of batter in—if it sizzles and rises to the surface, the oil is ready!
4. Dredge the Shrimp:
To help the batter stick, lightly coat each shrimp with a little extra flour. Then, dip each shrimp into the beer batter, making sure it’s fully coated.
5. Fry the Shrimp:
Carefully place the battered shrimp into the hot oil in small batches—don’t overcrowd the pan! Fry them for about 2-3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain any excess oil.
6. Prepare the Dipping Sauce (Optional):
If you want a tasty dipping sauce, combine mayonnaise, Dijon mustard, lemon juice, hot sauce (if you’re feeling spicy!), salt, and pepper in a small bowl. Mix everything together until it’s smooth!
7. Serve:
Now it’s time to enjoy! Plate your crispy beer battered shrimp, and sprinkle with chopped fresh parsley for a delightful touch. Serve immediately with lemon wedges and the dipping sauce on the side. Enjoy every crunchy bite!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can absolutely be used! Just make sure to thaw them completely before cooking. You can thaw shrimp overnight in the fridge or quickly by placing them in a sealed bag and submerging them in cold water for about 30 minutes.
What Type of Beer is Best for the Batter?
A lager or a pale ale works great for the batter, as these beers provide a light and crispy texture. If you don’t want to use beer, you can substitute it with club soda or sparkling water to maintain the fizz.
How Can I Make the Batter Even Crispier?
For an extra crunchy batter, try adding a tablespoon of cornstarch to your flour mixture. Additionally, make sure the batter is cold and the oil is hot—this will help achieve that perfect crispy coating!
How Do I Store Leftovers?
Store any leftover fried shrimp in an airtight container in the fridge for up to 2 days. To reheat, use an oven or air fryer to restore some of the original crispiness—microwaving can make them soggy.
