Beer Battered Shrimp

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Crispy, golden, and downright addictive, this Beer Battered Shrimp is fried to perfection with a light, airy crunch and a juicy, tender bite inside. Pair it with a zesty dipping sauce, a squeeze of fresh lemon, and a side of fries because trust me—you’ll want to eat the whole batch!

For more easy recipes, make my Boom Boom Shrimp, Fried Buffalo Shrimp, and Salt and Pepper Shrimp after you learn how to make beer battered shrimp!

beer battered shrimp on a plate with malt vinegar in a small bowl.

First things first – fried food and beer go together like peanut butter and jelly. It’s not up for debate! So what happens when you merge the two into one dish? This crazy delicious crispy beer-battered shrimp that’s as delicious as it is easy to make! That crunchy coating hugs those tender shrimp like a warm hug!

The magic happens when ice-cold beer meets a simple flour mixture, creating a batter that fries up to pure perfection. The bubbles in the beer give the shrimp that extra crunch while keeping the inside nice and juicy and tender. And let’s not forget the seasoning—you can go classic with a pinch of salt and pepper or turn up the flavor (like I did) with garlic powder, old bay seasoning, and lemon zest!

These shrimp are so easy to make, and they fry up in just minutes, making them perfect for a quick appetizer, seafood night, or game-day snack. Dip them into some malt vinegar, tartar sauce, or just a squeeze of fresh lemon and pair with some homemade french fries or onion rings for the perfect crunchy fried meal.

Go grab a cold one (for the batter and maybe for yourself *wink*), heat up that oil, and let’s fry some of these epic, golden, beer-battered shrimp!

Key Ingredients
Variations & Substitutions
How to Make Beer Battered Shrimp
Expert Tips for Making Battered Shrimp
How to Serve
Storage and Leftover Ideas
Recipe FAQs
More Shrimp Recipes
Beer Battered Shrimp Recipe

Key Ingredients

overhead photo of beer battered shrimp on a round plate with a small bowl of malt vinegar.

(full list of ingredients can be found in the recipe card at the bottom of this post)

Go for extra large shrimp or jumbo shrimp – they hold up well to the batter and stay plump and juicy after frying. Peeled and deveined shrimp with the tail on are perfect for easy handling and extra crunch where the batter clings. Fresh shrimp is always best for flavor, but if you’re using frozen, just make sure to thaw them completely and pat them super dry before dipping into the batter—moisture is the enemy of crispy!
Cornstarch creates an ultra-crispy, light texture! Cornstarch helps absorb moisture for a shatteringly crisp bite. You can also use rice flour for a more airy, tempura-like crunch.
For beer, go with a light beer like a Lager, Pilsner, or Pale Ale as these give that crispy batter an airy texture without overpowering the flavor of the shrimp. Avoid heavy, dark beers and hoppy IPAs as they can make the batter too thick and add a strong, malty flavor. I used Coors Lite.
All-purpose flour – good ole regular flour creates the base of our coating and helps the batter stick to the shrimp.
Baking powder is a leavening agent that creates bubbles when it hits the heat. I add this to my fried chicken too for a nice crunch! Between this and the beer, you end up with super light, crispy fried shrimp!
For seasonings, I use a mix of garlic powder, onion powder, salt, and Old Bay seasoning. You can also add red pepper, cayenne pepper, and/or hot paprika if you want some heat.
Vegetable oil – You’ll need enough to fill your pot about 2-3 inches for deep frying. It works best because it has a high smoke point and neutral taste.

Variations & Substitutions

Meat, fish, and other seafood: This beer batter for shrimp works great on any seafood. Try it with cod or haddock for fish and chips, calamari rings, or even chicken tenders.
Non-alcoholic: Sparkling water or club soda will give you the same crispy shrimp coating.
Other seasonings: Skip the Old Bay and try cajun seasoning for spicy shrimp. Or use curry powder for an Indian twist. The basic batter stays the same.

How to Make Beer Battered Shrimp

flour, lemon zest, old bay, baking powder, kosher salt

Step 1: Make batter. Combine flour, seasonings, and kosher salt in a large mixing bowl..

beer batter mixed together in a bowl with a whisk.

Step 2: Whisk together and add cold beer. Mix until just combined. Cover with plastic wrap and refrigerate for 15 minutes

Step 3: Pat shrimp dry with a paper towel. Place the shrimp into a medium bowl. Season with old bay seasoning, then add 1/4 cup of cornstarch to the shrimp and toss to coat. Set aside.

shrimp dipped in beer batter before frying.

Step 4: Dip shrimp into the beer batter, shaking off any excess batter.

Step 5: Heat oil. Add oil to a large heavy bottom pan and preheat to 360-375 degrees F. Add to the hot oil and let the shrimp cook for 3-4 minutes, until golden brown and slightly curled.

beer battered shrimp on a piece of parchment paper with a lemon wedge.

Step 6: Place fried shrimp onto a wire rack on top of a baking sheet or paper towel to drain any excess oil. Repeat with remaining shrimp.Add an additional dash of old bay on top before serving. Serve with a lemon wedge.

Expert Tips for Making Battered Shrimp

Keep your beer super cold. I store it in the fridge until I need it, and drop a few ice cubes in the batter while I’m cooking. Cold batter makes crispier shrimp!
Use an oil thermometer to ensure that the oil temperature stays where you need it to be!
Roll each shrimp in cornstarch before dipping it in the batter. This first layer helps the batter stick and creates an even better crunch.
Work in small batches when coating your shrimp. I only dip 5-6 at a time, then put them right into the hot oil. If shrimp sit too long in the batter before frying, they’ll end up soggy instead of crispy.
Put your fried shrimp on a wire rack instead of paper towels. The rack lets air flow all around them, so they stay crispy on all sides. If you pile them on paper towels, the bottom gets soggy.
If using fresh shrimp, be sure to use within 24 hours for the best flavor and texture.
If you can, opt for wild-caught shrimp for the best texture and natural sweetness.

fried shrimp on a silver plate lined with parchment paper with old bay seasoning on top.

How to Serve

I serve these shrimp tasty dipping sauces like tartar sauce, cocktail sauce, my famous seafood boil sauce, or boom boom sauce. For sides, I stick to light options like coleslaw or a green salad like this kale caesar salad. French fries, onion rings, potato wedges, or these fried potatoes and onions work great too if you’re going for that classic fish-and-chips feel.

At parties, I put them on a platter with lemon wedges and serve them alongside other appetizers like five layer dip, chipotle pulled pork nachos, or bang bang chicken skewers. Plus you can pour everyone the same beer you used in the batter too!

Storage and Leftover Ideas

Storing: Store any leftover shrimp in an airtight container in the fridge for up to 2 days. The coating won’t stay as crispy, but they’ll still taste good.

Reheating: Pop them in a 375°F (190°C) oven for 5-7 minutes until they’re hot. You can also reheat beer battered shrimp in an air fryer at 400F for 3-4 minutes. Skip the microwave since it will just make them soggy and tough!

Leftover ideas: Use leftover shrimp to make a po’ boy sandwich with lettuce and your favorite dressing, or add them to a house salad for crunch and protein. You can also wrap them in a flour tortilla with slaw for quick shrimp tacos like these shrimp and steak fajitas.

Recipe FAQs

What kind of beer is best for beer battered shrimp?

A light, crisp beer like lager, pilsner, or pale ale is best for beer-battered shrimp because it adds flavor without overpowering the seafood and creates a light, airy batter. Avoid dark or heavy beers like stouts, which can make the batter too dense and mask the shrimp’s delicate taste.

Does beer-battered shrimp contain alcohol after cooking?

Nope! Most of the alcohol in the beer evaporates during the frying process due to the high heat. It’s totally safe for kids and anyone who doesn’t drink alcohol.

How do you get batter to stick to shrimp?

First, dry your shrimp really well with paper towels. Wet shrimp make the batter slide right off. Then roll them in cornstarch before dipping in the batter. This dry coating gives the beer batter something to stick to.