Beer Battered Shrimp with Chipotle Dipping Sauce
Submitted by kitti
Crispy beer battered shrimp served with a smoky chipotle dipping sauce spiked with soy, ginger, lime, and mirin. A bold fusion appetizer that’s ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is where Southwestern heat meets Asian umami, and the result is ridiculously good.
Shrimp get coated in a light, crispy batter made with flour, cornstarch, and beer, then fried until golden and served with a dipping sauce that brings the fireworks.
Chipotle peppers provide smoky heat, soy sauce and mirin add salty-sweet depth, fresh ginger brings zing, and lime juice ties it all together with a bright, citrusy finish.
The batter itself is intentionally neutral so the sauce can do all the talking.
Pro Tips
- The cornstarch in the batter is key. It creates that extra-crispy, almost tempura-like shell that stays crunchy longer than flour alone.
- Shake off excess batter before frying. Too much coating and the shrimp turns doughy instead of crispy.
- Fry in small batches. Crowding the oil drops the temperature and gives you pale, greasy shrimp instead of golden, crunchy ones.
- Make the dipping sauce ahead and let it sit while you fry. The flavors meld and intensify as it rests.
Ingredients
Directions
Preheat oil to 365 degrees F.
In a small bowl, whisk together all the dipping sauce ingredients.
Transfer to a serving bowl, cover and set aside.
In a medium size bowl, combine all the dry ingredients for the batter.
Slowly, whisk in beer, until combined.
If not using right away cover and refrigerate for later use.
Gently toss shrimp in the batter, to coat.
Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown.
Cook in batches to avoid over crowding.
Remove shrimp with a spider or slotted spoon and place on paper towels to drain.
Serve hot with dipping sauce.
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