Beer-Battered Deep-Fried Shrimp

Mix up a simple batter, let it sit, then dunk and fry. These beer-battered shrimp have very little hands-on time, making them a super easy deep-fried dinner recipe.

So simple to make you’ll be able to whip them up any night of the week. A delicious and easy seafood recipe that even picky eaters will love.

Beer-Battered Fried Shrimp

Golden brown, crispy, and completely addictive, this recipe is perfect for dipping in tartar sauce. The batter mixes up ahead of time and they cook in just a few minutes.

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

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Instructions

Make the batter. In a large bowl, combine the beer, flour, salt, pepper, Cajun seasoning, and Dijon mustard and allow to sit at room temperature for 2-3 hours.
Dip and fry. In a deep fryer or Dutch oven, preheat oil to 375° Pat the shrimp dry. Dip the shrimp in the batter and fry at 375 °F for approximately 2 to 3 minutes. They will be deep golden brown when done. Drain on paper towels.

Notes

No Cajun seasoning? Just use 1/2 teaspoon of garlic powder and paprika, then add a pinch of cayenne pepper.

I’m a total sucker for anything crispy and golden brown, especially when it comes to seafood. These beer-battered shrimp? Let’s just say they’re a regular at our dinner table. It’s the perfect mix of crunchy and tender, and the Cajun seasoning adds a little kick that keeps things interesting. My family practically inhales them, and it’s always a race to see who can snag the last one.

Honestly, the best part is how easy they are to make. The batter comes together in minutes, and the whole frying process is pretty hands-off. It’s a win-win for a busy weeknight dinner. Plus, everyone loves a good dipping sauce situation, and these shrimp are basically begging for a dunk in homemade tartar sauce.

What You’ll Need for the Best Beer Battered Shrimp

Let’s talk about a few key items that you’ll need.

Large shrimp: Look for shrimp that are already peeled and deveined to save yourself some prep time. The larger the shrimp, the juicier they’ll be when cooked.
Cajun seasoning: This spice blend is a mix of paprika, garlic powder, onion powder, cayenne pepper, and other herbs and spices. It adds a nice depth of flavor and a touch of heat to the batter. Don’t worry if you can’t find it—I’ve included a simple substitute in the recipe!
Dijon mustard: A little Dijon mustard in the batter helps tenderize the shrimp and adds a subtle tangy flavor. It’s a small but important ingredient, so don’t skip it.
Peanut oil: This oil has a high smoke point, which is crucial for deep frying. It helps prevent the batter from burning and ensures the shrimp cook evenly.

Beer-Battered Deep-Fried Shrimp Tips

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.
Don’t overcrowd your pan when you are frying the shrimp! This will lower the temperature of the oil, and make it take longer to cook.
When you let the batter sit It will depend on how warm your room is, but ideally, you’ll want to leave it for at least two hours. Longer is fine too – up to 12-24 hours in advance.
You can use smaller or larger shrimp, just adjust the cooking time a bit.
The key to a perfect beer-battered shrimp is ensuring the thickness of the beer batter is just right. If it’s too thick, add a bit of cold beer to thin it out.
Always preheat your hot oil to 375°F. This helps to ensure that the shrimp will cook quickly and become crispy without absorbing too much oil.

plate of finished fried battered shrimp.

Serving Suggestions

Serve with a dee fried french fries,

FAQs

Can I use canola oil instead of peanut oil?

Yes, canola oil works great for deep frying and is a good alternative to peanut oil.

What is the best shrimp for this recipe?

I use large shrimp, but smaller shrimp work too. Just adjust the cooking time accordingly.

How do I make the batter stick better?

Make sure to dry the shrimp thoroughly before dipping them into the batter.

How do I keep the shrimp crispy?

To maintain crispy shrimp, reheat them in an air fryer or oven. Avoid microwaving as it will make them soggy.

What should the internal temperature of the shrimp be?

The shrimp should reach an internal temperature of 145°F when cooked.

Substitutions

No Cajun seasoning? Use 1/2 teaspoon of garlic powder, onion powder, and paprika, then add a pinch of cayenne pepper.
Out of peanut oil? Canola oil or any light-flavored oil works just as well.
No Dijon mustard? Substitute with regular mustard or a bit of horseradish for a different flavor twist.
No tartar sauce? Try serving with a sour dipping sauce or your favorite dip.
Don’t have a deep fryer? Use a deep frying pan or Dutch oven instead.

Party Food Ideas

Shrimp cocktails: These beer-battered shrimp make a fantastic party food when served as shrimp cocktails.
Fried shrimp platter: Create a mixed fried seafood platter with beer-battered shrimp, onion rings, and fries.
Next time: Try making these shrimp as a topping for a salad or in shrimp tacos for a fun twist.

Storage Instructions

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.

So there you have it – my go-to recipe for beer-battered shrimp that’s sure to become a favorite in your household too. It’s easy, delicious, and perfect for any occasion, whether it’s a casual weeknight dinner or a fun gathering with friends. Give it a try and let me know what you think!

Beer-Battered Deep-Fried Shrimp