Beer Batter Fried Shrimp is a crispy and crunchy treat that’s hard to resist! The light batter made with beer adds a fun twist and a pop of flavor.
These shrimp are perfect for a casual dinner or a night with friends. Trust me, the best part is the crunch—it’s like a party for your taste buds! 🎉
Whenever I make these, I love serving them with a zesty dipping sauce. They disappear so fast, you’d think they were never there! Enjoying them fresh out of the fryer is simply the best!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this recipe, but you can use medium-sized shrimp if you’re in a pinch. Fresh or frozen both work, just make sure to thaw frozen shrimp in the fridge before cooking.
All-Purpose Flour: This gives the batter body. If you’re gluten-free, try using rice flour or a gluten-free flour blend. They create a light, crispy coating too!
Beer: A lagar or pale ale is great for flavor. If you prefer not to use beer, you can substitute with sparkling water. It still gives that nice fizz to your batter!
Vegetable Oil: Use a neutral oil like canola or peanut oil for frying. If you’re looking for a healthier option, an air fryer can also work, though you might need to tweak the batter a bit.
Why is the Batter Crunchy and Light?
The secret to achieving that amazing crispy texture lies in how you prepare your batter. Here’s how to do it right:
- Always use cold ingredients: Cold beer helps keep the batter light and results in a crispier coating when fried.
- Don’t overmix the batter: It’s okay to leave a few lumps. Overmixing can develop gluten, making the batter heavy instead of light.
- Fry in hot oil: Keeping the oil at 350°F (175°C) ensures the batter cooks quickly and remains crisp. Use a thermometer if you’re unsure!
- Fry in batches: Don’t overcrowd the pan. This lowers the oil temperature and can lead to soggy shrimp.
Follow these tips for crispy, delicious shrimp every time! Enjoy your cooking!
Beer Batter Fried Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined (tails on)
For the Beer Batter:
- 1 cup all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1 cup cold beer (lager or pale ale works well)
For Frying and Serving:
- Vegetable oil, for frying
- Lemon wedges, for serving
- Optional: Lettuce or mixed greens, for garnish
- Cocktail sauce or your favorite dipping sauce, for serving
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish. You’ll spend about 10-15 minutes prepping the shrimp and batter, and around 15 minutes frying. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prep the Shrimp:
Start by rinsing the shrimp under cold water, then pat them dry with paper towels. This helps ensure that the batter adheres well. Set the shrimp aside for now.
2. Mix the Dry Ingredients:
In a large bowl, whisk together 3/4 cup of the flour, baking powder, salt, and black pepper. This dry mix will be the base of your batter and gives the shrimp great flavor.
3. Prepare the Beer Batter:
In a separate bowl, lightly beat the egg before whisking in the cold beer until everything is well combined. Gradually add this beer mixture to your dry ingredients, whisking gently. Remember, it’s okay if there are a few lumps; don’t overmix!
4. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Keeping the oil at the right temperature is crucial for crispy shrimp.
5. Dredge the Shrimp:
Put the remaining 1/4 cup of flour in a shallow dish. Lightly dredge each shrimp in this flour, shaking off any excess. This extra flour helps the batter stick better.
6. Coat and Fry the Shrimp:
Dip each floured shrimp into the beer batter, ensuring they are well coated. Carefully drop a few shrimp into the hot oil, frying for about 2-3 minutes or until they’re golden brown and crispy.
7. Drain the Shrimp:
Use a slotted spoon to carefully remove the shrimp from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil.
8. Repeat the Frying Process:
Continue to fry the remaining shrimp in batches, making sure to maintain the oil temperature so every batch cooks evenly.
9. Serve and Enjoy:
Serve the beer batter fried shrimp immediately while they’re hot! Garnish with lemon wedges and mixed greens, and don’t forget the dipping sauce—cocktail sauce is a classic choice!
Enjoy this crispy, flavorful treat fresh and hot! They are perfect for sharing or just for yourself! 😊
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. The best way to thaw shrimp is to place them in the refrigerator overnight, or for a quicker method, submerge them in cold water for about 20-30 minutes. Pat them dry before dredging in flour to ensure the batter adheres well.
What Can I Substitute for Beer in the Batter?
If you prefer not to use beer, sparkling water or club soda makes an excellent substitute! The carbonation will still give you that light, crispy batter. Just make sure it’s cold when you mix it into the flour and egg mixture.
How Do I Store Leftover Fried Shrimp?
To store leftovers, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes to help restore their crispiness.
Can I Make the Batter in Advance?
It’s best to make the batter fresh for optimal crispiness. If you need to prepare ahead, you can mix the dry ingredients and keep them stored separately. Mix in the egg and cold beer just before frying to maintain the light texture!
