Beer Battered Fried Shrimp Recipe

Rinse shrimp under cold water and pat very dry with paper towels. Remove excess moisture — dry shrimp produce a better, crisper batter.

Place shrimp in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Squeeze the juice of half a lemon over the shrimp and toss to coat. Let sit while you prepare the batter (5–10 minutes).

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

In a separate small bowl or measuring cup, lightly beat 1 large egg. Add the egg to the dry mixture and pour in 3/4 cup very cold beer. Whisk until mostly smooth — a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but runny enough to drip. If too thick, whisk in up to 1/4 cup cold water or club soda, 1 tablespoon at a time, until the desired consistency is reached.

For best results, chill the batter in the refrigerator for 10–15 minutes to keep it cold (this helps create a light, bubbly crust). Do not overmix.

Line a plate with a wire rack or paper towels to drain finished shrimp. Pour 1/2 cup additional flour into a shallow bowl or plate for dusting the shrimp.

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter) and heat over medium-high heat. Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise to the surface immediately and become golden in about 30–45 seconds.

Working in small batches (4–6 shrimp at a time to avoid crowding), lightly toss each seasoned shrimp in the 1/2 cup flour to dry and give the batter something to adhere to.

Dip each floured shrimp into the cold beer batter, letting excess drip off for a second, then carefully lower into the hot oil. Fry without moving until the batter sets and the underside is golden, about 1–1.5 minutes, then flip and fry another 45–90 seconds until evenly golden and the shrimp are opaque and cooked through. Total frying time ~1.5–2.5 minutes depending on shrimp size.

Use a slotted spoon or spider to transfer fried shrimp to the prepared rack or paper towels to drain. Sprinkle lightly with a pinch of kosher salt immediately while hot. Repeat with remaining shrimp, making sure oil returns to temperature between batches (adjust heat as needed).

If plating for service, keep cooked shrimp warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes; avoid stacking to maintain crispness.

Transfer fried shrimp to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges and tartar sauce or spicy mayo on the side.

To reheat leftovers, bake in a 375°F (190°C) oven on a baking sheet for 6–8 minutes until hot and crisp, or re-fry briefly in 350°F (175°C) oil for 30–60 seconds.