Beer Battered Shrimp

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Succulent shrimp coated in a crispy beer batter is a delicious main course, side dish, or appetizer.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Servings: servings

Heat approximately 3 inches of oil in a Dutch oven to 365°F. Place a wire rack over a baking sheet and set aside. Meanwhile, make the batter.
In a large bowl, whisk together the flour, garlic powder, paprika, salt and pepper.
Add the egg and mix it into the dry ingredients.
Slowly add the beer in while whisking to incorporate the beer into the batter at the same time. Whisk until completely incorporated and there are no dry ingredients visible.
Using chopsticks, dip the shrimp into the batter.
Carefully lower the shrimp one at a time into the hot oil. Fry about 5-7 at a time so that there is room around each shrimp as it fries, depending on how large your Dutch oven is.
Using a slotted spoon or a spider, carefully turn each shrimp over about 1 minute after frying. Fry for another 1-2 minutes, just until the batter is golden brown and a thermometer inserted into the shrimp meat reads 145°F.
Use the spider or slotted spoon to remove the cooked battered shrimp from the oil and place onto the prepared wire rack over a baking sheet.
Repeat until you've cooked all of the shrimp. Serve immediately with lemon wedges, garnish with chopped parsley (optional), and serve with your favorite dipping sauce.

Makes approximately 4 main course servings, or 6 side dish servings or 8-10 appetizer servings.

Be sure to dry the shrimp first with paper towels.
You can substitute Old Bay seasoning for the paprika
Use tongs if you don't have chopsticks.
Do not place hot cooked battered shrimp onto paper towels as they can become soggy. The best way to allow hot cooked battered shrimp to cool off a bit is to place them on a wire rack over a baking sheet. This allows the air to circulate all around the shrimp and keeps them crispy.