Beer Battered Shrimp (6 Pieces) Recipe

Prepare dry mix

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper and 1 tsp paprika until evenly blended.

Combine wet and dry

In a separate small bowl lightly beat 1 large egg. Slowly whisk the cold beer into the beaten egg, then pour the wet mix into the dry ingredients and whisk until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; rest in refrigerator for 10 minutes to keep it cold.

Prepare dusting flour

Place 1 tbs additional all-purpose flour on a plate for dusting the shrimp to help the batter adhere.

Pat 6 large peeled and deveined shrimp dry with paper towels. Toss gently with 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs lemon juice. Let sit 5 minutes while batter rests. Just before frying, lightly dust each shrimp in the flour on the plate and shake off excess.

Heat oil

In a heavy-bottomed pot or deep skillet pour 2 cups vegetable oil to a depth of about 1.5–2 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry shrimp

Working in a single layer (do not overcrowd), dip each floured shrimp into the cold beer batter, letting excess drip back into the bowl, then gently lower into the hot oil. Fry for about 2 to 2.5 minutes, turning once, until batter is golden-brown and shrimp are opaque and cooked through. Fry in batches if necessary.

Drain and season

Using a slotted spoon or spider, transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle with 1/4 tsp coarse sea salt and garnish with chopped parsley if using.

Serve

Serve immediately with lemon wedges. Squeeze lemon over shrimp just before eating for best flavor.