Beer-Battered Deep-Fried Shrimp

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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.

beer battered fried shrimp on parchment

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
  • 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

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.
    mixing bowl with beer batter.
  • 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.
    dutch oven filled with oil for frying,

Notes

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


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
  • salt
  • pepper
  • Cajun seasoning
  • Dijon mustard
  • shrimp peeled and deveined
  • peanut oil for frying
  • fresh lemon
  • parsley
  • tartar sauce
ingredients on white concrete counter.
  • deep fryer or Dutch oven and candy thermometer
  • paper towels
  • large bowl

🥫 Storage instructions

plate of finished fried battered shrimp.

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.

👩🏻‍🍳 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.
  • 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.

📘 Related Recipes

🍽 Serve it with

tray of shrimp with tartar sauce.

📖 Here’s the recipe

Beer-Battered Deep-Fried ShrimpBeer-Battered Deep-Fried Shrimp
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