Beer Battered Shrimp
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Beer Battered Shrimp

We just spent the week in North Carolina with Betsy’s family. We go every year and I always try to basically eat my weight in seafood since it’s so fresh and delicious. Normally, I keep the shrimp steamed, but this year I experimented with Beer Battered Shrimp and loved the results!

Sometimes when you get fried shrimp they are coated in a heavy breading and they end up being more breading than shrimp.

Using a beer batter kind of flips the ratio and you end up with this thin, crispy batter coating a tender juicy shrimp. A little Old Bay helps add some seasoning and while you could serve it with cocktail sauce, I like these beer battered shrimp with just a squirt of lemon!

Beer Battered Shrimp

Beer Battered Shrimp

Just a moment please...

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Serves 4.
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A light batter is the key to making perfect fried shrimp! Don’t hide the beautiful shrimp in a thick breading. This beer batter shrimp recipe is light, nicely seasoned, and perfect with a wedge of lemon!

Ingredients

1 pound large shrimp, peeled
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon Old bay
1 large egg
1 12 ounce lager beer
Lemon wedges for serving
1 quart canola or vegetable oil, for frying
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Helpful Equipment

fryer

Directions

  1. Peel your shrimp (or buy them pre-peeled) and dry the shrimp with a few paper towels.
  2. In a large bowl, whisk together flour, cornstarch, salt, and Old Bay. Then whisk in egg and beer until the batter is smooth. The batter consistency should be roughly that of pancake batter.
  3. Preheat your oil in a deep fryer or in a large pot to 350˚ F.
  4. Add shrimp to the batter and coat well.
  5. When oil is at temperature, use a fork to take out shrimp and let excess batter drain off. Gently place shrimp in hot oil.
  6. Fry the shrimp for about 4 minutes. Work in batches so the shrimp isn’t too crowded.
  7. When shrimp are done frying, remove them and let them drain on a few paper towels. Season with a sprinkle of extra Old Bay.
  8. Serve beer battered shrimp while warm with lemon wedges.

How to Make Beer Batter

Any time I think about frying, I like to think about the texture I’m looking for in my finished fried food. Sometimes you want a thick breading, but for something like seafood I want something thin and crispy that doesn’t hide the food. If it’s done right, you should be able to see the shrimp through the fried batter!

To make my batter even crispier, I like to add a good amount of cornstarch to my batter, which his classic in Asian style tempura.

Batter basics - Beer Battered Shrimp

Basics

Add an egg and a beer, of course! Whisk this all together and you are in business.

Beer added - Beer Battered Shrimp

Action shot!

The finished batter should be like a light pancake batter. Let’s move to the shrimp!

Beer Battered Shrimp

I like to use large or extra large shrimp for beer battered shrimp. Add the shrimp to the batter once they are peeled.

Adding shrimp - Beer Battered Shrimp

Shrimp in the mix.

You know your batter is right if you can pick the shrimp out of the batter and most of the batter drips off the shrimp. This is perfect!

Battered - Beer Battered Shrimp

Light!

Fry the shrimp in oil at 350˚ F. They will fry quickly and be done and crispy in about four minutes. Try to fry them in batches though or else they will stick together!

Frying shrimp - Beer Battered Shrimp

Fry!

When the shrimp come out, hit them with an extra pinch of Old Bay. I love how these turned out!

Shrimp Done - Beer Battered Shrimp

Here’s my test bite so you can see how thin the batter is on the beer battered shrimp!

Tester - Beer Battered Shrimp

Test bite!

Pile these fried beer battered shrimp high and eat them while they are hot! A wedge of lemon is all you need!

Beer Battered Shrimp

Here are a few other great Shrimp recipes!

8 comments on “Beer Battered Shrimp

  1. Living in Florida along the Atlantic coast, fresh native shrimp is easy to come by! I love English style, beer battered, fish and “chips”, sooooooooooo…I am going to make this for dinner this evening! I’ll try a few with a squeeze of lemon, a few with Malt Vinegar and a few with “cocktail sauce”, along with fresh cut baking sized russet potato fries! I am also lucky enough to have an electric deep fryer with digital temperature control, and a “commercial” hand operated fry cutter! I’ll share my thoughts as well as pics via email with Nick…after I have devoured those delicious little morsels! This will work out great, as I already planned to make shrimp, scallop and fish ceviche! An extra pound of shrimp certainly won’t hurt anything! ;)

      1. I’m certain I will. Prepping as we speak! I’ll send the results and the pics to you. Feel free to use them as you wish!

  2. Just looked at pictures and the shrimp appear already cooked as they are pink. You don’t mention if these are raw or cooked before you batter them.. I live in the desert so seafood is a mystery to me!

      1. That must be some color issue b/c they really do look like they were partially cooked! Will love to try this soon as I moved to the NC coast not too long ago and love our seafood! #GottobeNC

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