Beer-Batter Fried Shrimp
Submitted by CMBonneville
Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minSometimes the simplest recipes are the ones that win.
Three ingredients in the batter: flour, beer, salt. That’s it. Dip each shrimp, drop it in hot oil, and in about 60 seconds you’ve got a golden, crispy shell wrapped around tender, juicy shrimp.
No eggs, no spice blends, no complicated techniques. Just a clean, light coating that lets the sweet flavor of the shrimp shine through.
This is the kind of recipe you memorize once and use forever.
Kitchen Tips
- Pat the shrimp completely dry before dipping in batter. Wet shrimp means the batter slides right off and your oil spatters like crazy.
- Don’t crowd the pan. Fry in small batches so the oil temperature stays consistent and each shrimp gets evenly crispy.
- Serve immediately. Beer batter is at its absolute crunchiest in the first few minutes. After that, steam softens the coating.
Ingredients
Directions
In small bowl, mix flour, beer, and salt.
Shell and devein shrimp; rinse with running cold water and pat dry with paper towels.
In 2-quart saucepan over medium heat, heat 2 inches salad oil to 375℉ (190℃)F on deep-fat thermometer (or heat oil in deep-fat fryer set at 375℉ (190℃)F).
Dip shrimp, one at a time, into batter and drop into hot oil. Fry shrimp until lightly browned, turning shrimp once, about 1 minute.
Drain shrimp on paper towels.
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