Beer Battered Shrimp Recipe

Pat the shrimp dry with paper towels. Season evenly with 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1 tsp lemon juice. Let rest 5 minutes while you make the batter.

Mix dry ingredients

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt until evenly combined.

Add wet ingredients

Make a well in the dry ingredients, add the lightly beaten egg, then pour in 1/2 cup very cold beer. Whisk gently just until combined—small lumps are fine. The batter should be thick enough to coat the back of a spoon but still pourable; if it seems too thick, whisk in up to 2 tablespoons ice water, 1 teaspoon at a time, keeping the batter cold.

Transfer the batter to a shallow bowl wide enough to dip shrimp. Keep the batter cold by placing the bowl over a larger bowl filled with ice if you will not use immediately.

Pour 2 cups neutral oil into a deep, heavy skillet or a small pot so the oil is about 1.5–2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise to the surface within a few seconds and turn golden.

Working in a single layer, hold a seasoned shrimp by the tail (or with tongs), dip it into the batter to coat completely, letting excess drip off briefly. Gently lower the battered shrimp into the hot oil. Do not overcrowd — fry 2–3 shrimp at a time depending on pan size.

Fry for 2.5–3.5 minutes per batch, turning if needed, until the batter is crisp and golden brown and the shrimp are opaque and just cooked through. Internal shrimp temperature should be about 120–135°F; shrimp cook quickly so avoid overcooking.

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle a light pinch of salt over the hot shrimp if desired. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

When all shrimp are fried, let them rest 1 minute and serve immediately with lemon wedges and 1/4 cup tartar or cocktail sauce.