Beer Battered Shrimp Recipe

Pat dry and season

Rinse shrimp under cold water and thoroughly pat dry with paper towels. Place shrimp in a bowl, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, squeeze half a lemon over them, toss to coat, and set in the refrigerator for 10–15 minutes while you make the batter. Drying the shrimp helps the batter adhere and fry crisp.

Combine dry ingredients

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp granulated sugar, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika in a medium mixing bowl until evenly combined.

Add beer

Gradually pour 1 cup cold beer into the dry mixture while whisking until smooth. The batter should be thick enough to coat the back of a spoon but still flow — similar to pancake batter. If it's too thick, whisk in up to 2 tablespoons ice water, 1 teaspoon at a time, until you reach the right consistency. Keep the batter cold by placing the bowl over another bowl with ice or briefly in the refrigerator if needed.

Rest batter briefly

Let the batter rest for 5 minutes to allow bubbles to form from the beer; this helps create a light, airy crust.

Heat oil

Pour oil into a deep pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter as suggested) and heat over medium-high until it reaches 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float to the surface immediately and begin to brown within 30–60 seconds.

Dust shrimp

Place 1/2 cup additional all-purpose flour in a shallow bowl. One by one, lightly dust each seasoned, dried shrimp in the flour, shaking off excess. This light dusting helps the wet batter adhere evenly.

Batter and fry in batches

Working in small batches (4–6 shrimp depending on pot size), dip the floured shrimp into the beer batter, letting excess drip off briefly, then carefully lower into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot — overcrowding lowers oil temperature and causes soggy results. Fry each batch for 2.5–4 minutes, turning if necessary, until the batter is golden brown and crisp and the shrimp are opaque and cooked through. Adjust time depending on shrimp size and oil temperature.

Drain and keep warm

Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven on the wire rack while you finish frying remaining shrimp. Do not stack shrimp directly on top of each other to preserve crispness.

While shrimp fry, mix 1/2 cup mayonnaise, 1 tsp sriracha (more to taste), 1 tablespoon lemon juice, 1/2 tsp minced garlic, 1/2 tsp honey (optional), 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or heat, then refrigerate until ready to serve.

Arrange the beer battered shrimp on a platter, sprinkle with 2 tablespoons chopped fresh parsley, and serve with lemon wedges and the prepared dipping sauce on the side. Serve immediately to enjoy the shrimp at their crispiest.