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!
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
- Peel your shrimp (or buy them pre-peeled) and dry the shrimp with a few paper towels.
- 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.
- Preheat your oil in a deep fryer or in a large pot to 350˚ F.
- Add shrimp to the batter and coat well.
- When oil is at temperature, use a fork to take out shrimp and let excess batter drain off. Gently place shrimp in hot oil.
- Fry the shrimp for about 4 minutes. Work in batches so the shrimp isn’t too crowded.
- When shrimp are done frying, remove them and let them drain on a few paper towels. Season with a sprinkle of extra Old Bay.
- Serve beer battered shrimp while warm with lemon wedges.