Hey there fellow food lovers! I’ve been perfecting my beer battered shrimp recipe for years and today I’m super excited to share all my secrets with you. Trust me, once you try this recipe, you’ll never want to order takeout fried shrimp again!
Why You’ll Love This Recipe
- Super crispy exterior with juicy shrimp inside
- Easy to make with simple ingredients
- Perfect for parties or family dinners
- Customizable seasoning options
- Restaurant-quality results at home
Essential Ingredients
For the Shrimp:
- 1-2 pounds large shrimp (16-20 count)
- Make sure they’re peeled and deveined
- Pat them dry thoroughly (this is super important!)
For the Beer Batter:
- 1 cup all-purpose flour
- 12 oz cold beer (light lager or pilsner works best)
- 1 tablespoon salt
- 1 tablespoon paprika
- 1/2 teaspoon red pepper flakes
- Vegetable or canola oil for frying
Kitchen Tools You’ll Need
- Deep pot or deep fryer
- Thermometer (if not using a deep fryer)
- Large mixing bowl
- Whisk
- Spider strainer or slotted spoon
- Paper towels
- Wire cooling rack
- Baking sheet
Step-by-Step Instructions
1. Prep Your Shrimp
- Peel and devein the shrimp if needed
- Pat them SUPER dry with paper towels
- Lay them out in a single layer on a plate
2. Make the Batter
- Pour your cold beer into a large mixing bowl
- Sift in the flour and seasonings
- Whisk until frothy but don’t overmix (some lumps are okay!)
3. Frying Time
- Heat oil to 350°F
- Dip shrimp in batter one at a time
- Let excess drip off
- Carefully place in hot oil
- Fry 2-3 minutes until golden and floating
- Remove and drain on wire rack
Pro Tips from My Kitchen
-
Keep That Beer Cold!
I actually place my batter bowl in an ice bath while working. Cold batter = crispier coating! -
Don’t OvercrowdFry in small batches (4-5 shrimp at a time). Trust me patience pays off here!
-
Temperature Matters
Keep your oil between 350-375°F. Too cool = greasy shrimp, too hot = burnt coating -
The Beer ChoiceI’ve found that lighter beers like Budweiser or Coors work best. Save those fancy craft beers for drinking!
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Batter falling off | Pat shrimp extra dry before battering |
| Greasy result | Check oil temperature, should be 350°F |
| Soggy coating | Don’t stack shrimp when cooling |
| Pale color | Let them fry until golden brown |
Serving Suggestions
These crispy beauties go great with:
- Tartar sauce
- Cocktail sauce
- Sweet chili sauce
- French fries
- Coleslaw
- Lemon wedges
Storage Tips
While these are best fresh (seriously, who can resist eating them all immediately?), you can:
- Store leftovers in airtight container for 2 days
- Reheat in oven at 350°F for 5-7 minutes
- Avoid microwaving (unless you like soggy shrimp!)
Final Thoughts
Y’all, making beer battered shrimp at home isn’t rocket science, but it does take a bit of practice to get perfect. Don’t get discouraged if your first batch isn’t restaurant-perfect – mine sure wasn’t! Just remember to keep that oil hot, that beer cold, and those shrimp dry, and you’ll be golden (just like your shrimp!).
Would love to hear how your shrimp turns out! Drop a comment below with your results or any questions – I’m always here to help fellow food enthusiasts!
Happy frying!
How to Make It
- Peel and devein shrimp, leaving the tails attached.
- In a mixing bowl, add the flour and slowly pour the beer in, whisking gently until incorporated.
- Preheat vegetable oil to 330 degrees in a large pot on your stovetop.
- Pat the shrimp dry and dip in the batter, being careful not to coat the tails.
- Carefully drop shrimp into the preheated oil and fry for 2-3 minutes. Remove from oil and place on a clean paper towel. Let cool slightly before serving.
Rather not cook? Check out these fast-food chains that serve the best shrimp.
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*Nutrition info estimated using AI.
Beer Battered Fried Shrimp Recipe With Old Bay
FAQ
What kind of beer is best for beer battered shrimp?
A light, crisp beer like lager, pilsner, or pale ale is best for beer-battered shrimp because it adds flavor without overpowering the seafood and creates a light, airy batter. Avoid dark or heavy beers like stouts, which can make the batter too dense and mask the shrimp’s delicate taste.
How do you get batter to stick to shrimp?
However, dipping shrimp in to milk (or buttermilk) instead of soaking, before frying is recommended. The buttermilk helps the batter stick to the shrimp and provides a thicker coating. How do you get breading to stick to shrimp? A buttermilk and egg will help the flour and cornmeal batter stick to the fried shrimp.
How do you make beer batter?
Sift 225gm (1½ cups) self-raising flour and 75gm (½ cup) cornflour into a large bowl. Gradually whisk in 375ml (1½ cups) chilled beer and 60ml (¼ cup) chilled soda water to form a thin batter. Season with salt.
How to get beer batter to stick to fish?