I’m not usually a fan of fried foods, but I love this recipe for fried shrimp. My parents have been making these shrimp since I was a kid, and I always enjoyed the airy crunchiness the batter produces. The shrimp are not greasy and heavy, but are instead wonderfully light and fluffy. This is also a super simple recipe and is great for warm spring nights. Enjoy!
Ingredients:
- 1/2 cup flour
- 2 eggs
- 1/2-3/4 can beer
- Salt and pepper
- 1 lb shrimp for 2 people
Method:
- Mix flour and beer and allow to set 1-2 hours in fridge. (Batter and shrimp should be very cold.)
- Beat 2 egg whites and add to batter.
- Dry and season shrimp with salt and pepper and dredge through batter.
- Deep fry until golden brown.
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Now that’s my kind of shrimp! Yum!
Yummmmmmm I love almost anything beer battered! Great dish!
Looks totally YUM. I only eat fried food once or twice a year, but these look very worthy of an all out effort.
Mark
what kind of dipping sauce did you use? I have an idea after seeing these and seeing something that I thought I saw but after reading realizing I didn’t – new idea -yes it is cryptic but so is Blake
This looks delish! I always love your food photos too. Such a sucker for photos.
What kind of beer did Bridget use? Does the type of beer make a difference?
These look delicious! Too bad I don’t eat seafood…
This looks great. I think it would be great for other fish too. I, also, only allow myself to indulge in fried foods once or twice a year but I may have to try these.
Yum. I know what I’m making with the shrimp in the freezer.
BTW, what do you do with the egg yolks? Do you use them or just the whites?
Mmm mmm mmm! Bridget, those shrimp look light, crunchy and delicious!
Thanks for sharing the recipe. I have not been 100% happy with my own beer batter efforts. I’m gonna give this a try!
Chicken Fried Gourmet- My “dipping sauce” is what I’ve eaten since I was a kid- ketchup mixed with mustard. Sort of embarrasing to admit, but I can’t eat these with anything else; it just doesn’t seem right. Maybe Blake can come up with something.
T- The type of beer doesn’t really matter. I used Abita Amber in this batch because that’s what we had in the fridge. My parents always use good ole’ Budweiser, because that’s what my dad drinks. Ironically, I also figured out that the type of flour might not matter too much; I was running low, so I used a little bit of cake flour. I think the most important thing is that everything is really cold when you batter.
The shrimp looks like a tempura batter which is light and crispy. Thanks for the recipe Bridget:D
That looks fabulous! I actually have some LA shrimp to use up (got at the Westwego market). Perfect recipe!
Arrrggghhh,
That looks sooooo dang good! I am having shrimp for dinner now! Thanks
Carrie
http://fieldsofcake.blogspot.com
This recipe is almost like the recipe I use. I love how letting the batter sit and rest really does make it so light and airy. Ive never thought to fry shrimp this way, but I think I may need to give it a try.
This is how I make coconut shrimp! I too love how light it is
Yay! I just stopped by to visit and it is the answer to the question I had this morning of where to find a good recipe for beer battered shrimp. Perfect, thanks!