Fried Shrimp Recipe

Make the remoulade

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp Worcestershire sauce, 1 tbsp finely chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust heat or acidity. Cover and refrigerate while you prepare the shrimp; flavors marry best after 15–30 minutes.

Prepare shrimp

Pat the 6 shrimp dry with paper towels. If any are very large, make a shallow cut along the belly to straighten them. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Toss the shrimp with 1 tablespoon flour to lightly coat — this helps the batter adhere.

Make the batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/2 teaspoon baking powder. In a separate small bowl whisk the lightly beaten egg with 1/2 cup cold beer and 1/2 teaspoon hot sauce (if using). Pour the wet mixture into the dry ingredients and whisk briefly until just combined; batter should be slightly lumpy and thick enough to coat but still loose. If batter seems too thick, add up to 1 tablespoon more cold beer. Keep batter cold — place bowl over another bowl with ice if necessary.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pot or deep-fryer, leaving at least 2 inches headroom. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily.

Fry shrimp

Working in a single layer without crowding, dip each lightly floured shrimp into the batter to coat completely, letting excess drip back into the bowl. Gently lower shrimp into the hot oil (use tongs or a slotted spoon). Fry 2–3 shrimp at a time for about 2–3 minutes, turning once if needed, until batter is golden brown and shrimp are opaque and cooked through. Maintain oil temperature around 350°F; adjust heat as needed. Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp.

Finish

If desired, sprinkle the fried shrimp immediately with a light pinch of salt. Let rest 1 minute to crisp.

Arrange the 6 beer-battered shrimp on a small platter or plate. Spoon 2–3 tablespoons cajun remoulade into a ramekin or drizzle alongside. Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crisp.