Beer-Battered Deep-Fried Shrimp

Mix up a simple batter, let it sit, then dunk and fry. These addictively crispy and yummy shrimp have very little hands-on time and are a huge crowd pleaser.

I love deep frying just about anything and getting that perfect crunch when you bite it. These are the perfect mix of crunchy and tender and the Cajun seasoning keeps it interesting.

What You’ll Need

A deep fryer is safer and easier, but you can still do this in a Dutch oven with a thermometer. Look for larger shrimp that have already been peeled and deveined. If you use frozen shrimp make sure it is completely thawed out and patted dry. Make sure fresh shrimp is also dry so the batter sticks.

If you can’t find Cajun seasoning, just use a 1/2 teaspoon of garlic powder, onion powder, and paprika, then add a pinch of cayenne pepper. Instead of peanut oil, you can also use canola oil.

This makes approximately 8 servings depending on the size of your shrimp and if you serve this as an appetizer or main course. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Deep fryer or Dutch oven

Ingredients

• 12 ounces beer
• 1½ cups flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon cajun seasoning
• 1 teaspoon Dijon mustard
• 2 pounds large shrimp peeled and deveined
• 1 quart peanut oil for frying

For Serving

• fresh lemon
• parsley
• tartar sauce

How to Make

Be very careful with the oil! You are frying at a high temperature, so keep an eye on it. A deep fryer is safer and easier, but if you don’t have one, it’s essential to use a thermometer to keep an eye on your oil temperature. It will need to come back up to temp in between batches.

Step One: Make Your Batter. Just dump the beer, flour, salt, pepper, cajun seasoning, and mustard in a big bowl and whisk it together. Now here’s the thing – you HAVE to let this sit for 2-3 hours. I know, I know.

Step Two: Fry. When you’re ready to fry, heat your oil to 375°F in a deep fryer or Dutch oven. Pat those shrimp completely dry (this matters more than you think). Dip each shrimp in the batter and drop them in the oil. They’ll be done in 2-3 minutes when they’re deep golden brown.

Drain on paper towels and serve immediately with lemon and tartar sauce.

Serving & Storing

Serve with deep fried French fries and homemade tartar sauce. You can also add these to a party platter with the fries and some onion rings.

Like any fried food, these are best eaten right away. They will lose their crispness after an hour or so.

You can refrigerate leftovers, but you’ll want to reheat them in an air fryer or in the oven to crisp them up again.

Questions and Troubleshooting

More Shrimp Recipes

• Eating deep fried coconut shrimp will taste like you’re on vacation.
• Make some wild West shrimp with some other appetizers and a cocktail for a fun Friday night.
• Shrimp Alfredo pasta is my favorite version of Alfredo sauce – creamy but not heavy.
• Fried shrimp po-boy sandwiches are my favorite dinner EVER!

Printable Recipe