Beer Battered Shrimp
Beer battered shrimp has a light, perfectly crispy coating with the juiciest shrimp inside. Fried to perfect for the perfect crunch!
Equipment
- Heavy Bottom Pan
Ingredients
- 1 lb Jumbo Shrimp
- 1 cup All Purpose Flour
- 1 tsp Lemon Zest
- 2 tsp Old Bay
- 1 1/2 tsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/4 cup Beer , (cold)
- 2 tbsp Vodka
- 1/4 cup Cornstarch
- 3-4 cups Vegetable Oil, (enough for 2 inches of oil)
Instructions
- Make batter. Combine flour, lemon zest, 1 tsp old bay seasoning, baking powder, garlic powder, and onion powder in a large mixing bowl.
- Whisk together and add cold beer and vodka. Mix until just combined. Cover with plastic wrap and refrigerate for 15 minutes
- Pat shrimp dry with a paper towel. Place the shrimp into a medium bowl. Season with 1 tsp old bay seasoning, then add 1/4 cup of cornstarch to the shrimp and toss to coat. Set aside.
- Add oil to a large heavy bottom pan and preheat to 360-375 degrees F.
- Dip shrimp into the beer batter, shaking off any excess batter. Add to the hot oil and let the shrimp cook for 3-4 minutes (2-3 mins for smaller shrimp), until golden brown and slightly curled.
- 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.
Notes
- 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.
Nutrition
Calories: 282kcal, Carbohydrates: 37g, Protein: 19g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 806mg, Potassium: 204mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 231IU, Vitamin C: 1mg, Calcium: 170mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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