You’ll love these crispy, battered shrimp. Plus, it’s so easy to make – you’ll be able to whip it up any night of the week. A delicious and easy seafood recipe that even picky eaters will love.
Table of contents
❤️ Why you’ll love this recipe
- So golden brown and crispy. You’ll hear an actual crunch when you bite into these. Perfection.
- Easy to make. The batter mixes up ahead of time, and deep frying is a super fast cooking method.
- Delicious. Banish bland beer batter forever…this recipe has plenty of flavor.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make these battered shrimp:
- beer (any light-ish kind that you have on hand will work fine)
- all-purpose flour
- Cajun seasoning
- Dijon mustard
- shrimp peeled and deveined
- peanut oil for frying
- fresh lemon
- tartar sauce
- deep fryer or Dutch oven and candy thermometer
- paper towels
- large bowl
Step One: mix up the batter
In a large bowl, mix together the beer, flour, salt, pepper, Cajun seasoning, and Dijon mustard. Let it sit at room temperature for 2-3 hours.
Step Two: fry the shrimp
Heat oil. In a deep fryer or Dutch oven, heat the oil to 375°.
Dip and fry. Dip the shrimp in the batter. Fry them at 375 degrees Fahrenheit for about two to three minutes. They will be a deep golden brown when they are done. Drain them on paper towels.
🥫 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.
I wouldn’t recommend a dark or flavored beer, but otherwise, yes!
Can I bake the shrimp instead of frying them?
Nope! This only works deep fried!
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.
Yes! Try adding some garlic powder and paprika, or a pinch of cayenne pepper to give the batter more flavor.
👩🏻🍳 Expert 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.
- You can use smaller or larger shrimp, just adjust the cooking time a bit.
📘 Related Recipes
🍽 Serve it with
📖 Here’s the recipe
Beer-Battered Fried Shrimp
- 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
- fresh lemon
- tartar sauce
- 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.
- Heat oil. In a deep fryer of Dutch oven, preheat oil to 375°
- Dip and fry. 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.