Beer Batter Shrimp Recipe
These beer battered popcorn shrimp fry up perfectly crisp and golden, with a light, airy coating that lets the shrimp shine. The batter is simple to make and easy to master with a few basic tips. Enjoy them piping hot, straight from the fryer with a squeeze lemon, a dipping sauce or pile them into tacos!
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What is Popcorn Shrimp?
Popcorn shrimp refers to small, bite-sized shrimp that are breaded or battered and deep fried until crispy and puffed, like popcorn! They're often made using smaller shrimp, making them easy to pop in your mouth as a snack or appetizer.
The term "popcorn shrimp" gets its name from the size, but the method is based on traditional seafood frying techniques that always yield light, crunchy results.
You can use this recipe to make light, ultra crispy shrimp of any size!
Our Favorite Popcorn Shrimp Recipe
This beer batter works beautifully with any type of seafood, but for this I used small pink shrimp from Key West, which made the best little popcorn shrimp.
Just be sure to use fresh shrimp that are wild-caught and sustainably sourced for the best results. If you're using extra large shrimp, you'll need to adjust the cook time slightly to make sure the internal temperature is just right.
Nailing the consistency of the batter is key for beer-battered shrimp. A thinner batter will result in a lighter, crispier coating, which is exactly what you want.
The consistency should be like heavy cream or a thin pancake batter. It should be just thick enough to cling without being globbed on. If it's too thick, you'll get a heavy, greasy coating. If it's too thin, it won't stick properly.
Beer adds just the right carbonation to aerate the batter, like seltzer does in tempura, but with more flavor. It gives the batter a nice lift and complements the natural flavor of the shrimp. A light beer like a lager or pale ale works best.
Mix the batter just before deep frying to keep it as light and airy as possible. Stir gently and avoid over-mixing to prevent toughness.
Keeping everything ice-cold also helps. Cold batter helps reduce gluten formation, resulting in a more tender shrimp crust.
Keep the beer in the fridge until the last minute, and store the shrimp in the fridge right up until you're ready to cook.
Want more crispy fried seafood recipes? Try these crunchy and satisfying panko fried scallops, my classic golden calamari fritti, or this flaky and crisp panko crusted fish.
Why You'll Love This Beer Battered Shrimp Recipe
- Works with any size shrimp, including smaller shrimp for popcorn-style bites.
- The thin batter has just the right consistency to cling to the shrimp without being heavy.
- Beer adds carbonation and flavor for a light and airy crisp crust!
Beer Battered Shrimp Recipe Ingredients
Shrimp - Use peeled and deveined shrimp with tails removed. Smaller shrimp are great for popcorn shrimp, but any size will work. Always choose wild-caught and sustainably sourced for best quality and flavor.
Flour - Use all-purpose flour as the base. Make sure to sieve it to avoid clumping.
Cornstarch - This is the secret to creating an extra crispy crust, and prevents sogginess. Don't skip it!
Beer - Choose a light, bubbly beer like a lager, pilsner, or pale ale. Avoid anything too dark or full flavored, which can make the coating bitter.
Spices - A simple mix of garlic powder, paprika, cayenne, and salt adds flavor without overpowering the shrimp.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Deep fryer or Cast iron skillet or heavy-bottomed frying pan
- Spider strainer
- Medium bowl
- Paper towels
- Wire rack
- Digital thermometer
- Mixing whisk
How to Make Beer Battered Shrimp
- Remove the tails from the shrimp, then pat them very dry with paper towels.
- In a medium bowl, combine flour, cornstarch, baking powder, salt, paprika, garlic powder, and cayenne.
- Add the beer while stirring just until combined. The batter should resemble a thin pancake batter.
Pro Tip: Don't over mix the batter or it will get chewy. Stir just enough to combine. A few lumps are okay!
- Heat 2-3 inches of oil in a deep fryer or heavy frying pan over medium heat to 350-375°F.
- Dip a few of the shrimp in the batter, let the excess batter drip off through your fingers, then gently lower them into the hot oil, dropping them in one by one.
Pro Tip: Work in small batches to maintain the oil temperature and avoid a soggy coating.
- Fry for 1-3 minutes (depending on shrimp size), or until they turn golden brown and crisp.
- Use a spider strainer to remove the fried shrimp, then place on a wire rack or layered paper towels to drain excess oil.
- Serve hot with lemon wedges on the side!
Tips for Success
- Mix the batter right before deep frying to preserve carbonation and avoid dense texture.
- Use ice-cold beer and keep your shrimp cold until frying for the crispiest results.
- Adjust oil temperature and cooking time based on shrimp size. 375°F for smaller shrimp, 350°F for larger shrimp.
- Avoid a thicker batter which can result in a greasy finish. Thinner is better.
Variations
- Add a dash of Old Bay seasoning or onion powder to the dry mix for extra flavor.
- Swap the beer for club soda if needed. It has less flavor, but still makes a crunchy coating.
- Make a spicy version by adding more cayenne, hot paprika or a dash of hot sauce.
- Try this batter with onion rings or vegetables for another fried food option.
- Use the fried shrimp as a filling for shrimp tacos with red cabbage and lime juice!
What to Pair With Beer Battered Shrimp
These beer battered shrimp are best served hot and crisp, straight from the fryer. They're great simply with a squirt of lemon juice or malt vinegar (like fish and chips!) or drizzled with a little bit of fermented garlic honey.
Pair them with a simple green salad or vinegar slaw and homemade French fries for a complete meal.
They also pair perfectly with a cold, crisp beer or a light, dry white wine or sparkling wine.
What to Dip Popcorn Shrimp In
For dipping, try a classic and tangy cocktail sauce, a lemony caper tartar sauce, or or try a cool and refreshing tzatziki for a Mediterranean twist.
If you're looking for something spicy, try them with this fiery jalapeño hot sauce, a spicy mayo or this zippy Creole remoulade sauce.
Storing Beer Batter Shrimp
Store any leftover cooked shrimp in an airtight container in the fridge for up to 2 days.
To reheat, use an air fryer or oven at 375°F for 5-7 minutes until hot and crispy again. Avoid the microwave or it makes the batter soggy.
Leftovers won't be quite as crisp, but still deliver great tastes when properly reheated.
FAQs
Make sure the shrimp are very dry. Use paper towels to blot excess moisture. The batter should be thin enough to cling, not slide off, but if the shrimp are wet they will dilute the batter. Also, dip and fry immediately to prevent it from slipping.
Use a light beer like a lager or pale ale. These give the batter a clean flavor and create that essential airy crunch. Avoid dark beers, as they can be too overpowering for the delicate flavor of the shrimp.
To achieve a truly crispy batter, start with a thin, well-mixed beer batter and make sure your oil is heated to the proper temperature - 350-375°F. Use an oil with a high smoke point such as peanut, canola, or vegetable oil. For best results, make the batter right before frying, keep it cold and fry in small batches to avoid a drop in temperature. Also, let any excess batter drip off the shrimp before frying to help the batter stick evenly and prevent soggy spots.
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Beer Batter For Shrimp
Ingredients
- 1 lb shrimp peeled and deveined
- ¾ cup all-purpose flour
- ¼ cup cornstarch for that delicate crunch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Pinch cayenne optional
- 1 cup beer such as a lager or pilsner, ice cold (plus a splash more if too thick)
- Neutral oil such as peanut, canola, grape seed or vegetable
Instructions
- Remove the tails from the shrimp, then pat them very dry with paper towels.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder and cayenne.
- Add the beer while stirring just until combined. It should look like thin pancake batter. Don't over mix.
- Heat 2-3 inches of oil in a large pot or cast iron skillet to 350-375°F.
- Dip the shrimp in batter, let the excess drip off, then gently drop into the hot oil, one by one. Work in batches and don't overcrowd the pot.
- Fry for about 1-3 minutes, depending on size, or until crisp and golden.
- Use a spider strainer to remove the shrimp and place them on a wire rack or paper towels to drain.
- Serve immediately!
Notes
- Mix the batter right before deep frying to preserve carbonation and avoid dense texture.
- Use ice-cold beer and keep your shrimp cold until frying for the crispiest results.
- Adjust oil temperature and cooking time based on shrimp size-375°F for smaller shrimp, 350°F for larger shrimp.
- Avoid a thicker batter which can result in a greasy finish-thin is best.
