Beer Batter For Shrimp
Crispy beer battered shrimp with a light, airy crust and bold flavor. Perfect for frying up tender shrimp in minutes.
Servings: 4
Calories: 239kcal
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.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 26g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 535mg | Potassium: 349mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 123IU | Vitamin C: 0.01mg | Calcium: 138mg | Iron: 2mg
