Beer Battered Shrimp Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk them together until well combined.

Add Wet Ingredients

Gradually pour in the beer and cold water into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and thick enough to coat the back of a spoon.

Chill the Batter

Cover the batter with plastic wrap and place it in the refrigerator to chill for about 30 minutes while you prepare the shrimp.

Season the Shrimp

Pat the shrimp dry with paper towels and place them in a bowl. Season with salt and black pepper, tossing to coat evenly.

Heat the Oil

In a deep frying pan or pot, pour in the oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; it should sizzle and rise to the surface.

Coat the Shrimp

Dip each seasoned shrimp into the chilled batter, ensuring it is completely coated.

Fry the Shrimp

Carefully place the battered shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes until the shrimp are golden brown and float to the surface.

Drain and Keep Warm

Using a slotted spoon, remove the fried shrimp from the oil and drain them on paper towels. Keep them warm in a low oven while you fry the remaining shrimp.

Mix the Sauce

In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Stir until smooth and well combined.