Beer Battered Shrimp with Chili Lime or Lime Curry Mayo

Beer Battered Shrimp. Succulent, tender shrimp in a crispy flavourful batter that’s served with two different but delicious flavoured mayos.

Beer Battered Shrimp

This is a recipe that I use mostly as an hors d’oeuvre at parties but throw a few home fries next to them and they make a tasty lunch or dinner too. This is a different beer batter recipe that I tried here and that turned out very well.

It is a slight variation of an Anthony Sedlak version that I was interested to try because of the yeast in the batter.

I was quite pleased with the result because it tasted wonderful and the batter remained crispy after deep frying and did not get soggy at all.

As always, deep frying in small batches and keeping the heat well regulated to maintain 375 degrees F is crucial to a crispy final product that has not absorbed a lot of oil in the cooking process. 

I like to serve a couple of different dipping sauces and here we have two mayonnaises to suit different tastes. Both start with a lime based homemade mayo with one adding curry powder and the other adding crushed chili sauce for some great sweet heat.

Most people will like one or the other or both, so I find they are great versions to serve at parties.

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Beer Battered Shrimp

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Beer Battered Shrimp with Chili or Curry Mayo

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

Delicious, classic beer battered shrimp that can go from party food to a great dinner without missing a beat.

Course: Seafood

Servings: 4 servings

Calories: 244 kcal

Author: Barry C. Parsons

Ingredients

For the Beer Batter

• 1 teaspoon instant dry yeast the type that does not have to be proofed in water first and can be directly added to the flour
• 3 tablespoons warm water
• One 12 oz bottle beer at room temperature
• 1 1/4 cups flour sifted
• 1/2 tsp sea salt
• 1 liter vegetable oil for frying

For the shrimp

• 2 dozen fresh raw, large shrimp, peeled, washed and de-veined
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/2 cup flour

For the mayo

• 2 large or extra large egg yolks
• ¾ teaspoon salt
• 1 teaspoon sugar
• a pinch cayenne pepper
• about 1 cup light olive oil
• juice of one large lime
• 1/2 tsp finely minced lime zest
• 1 tsp curry powder OR 1 tsp chili sauce more or less to taste

Instructions

To make the beer batter

1. Add the instant yeast and sea salt to the flour and stir together. Add the water and beer and whisk together well. The batter should be thin like pancake batter. If the batter appears too thick or two thin you can add a little more flour or water as needed. Don’t worry if there are still a few lumps in the batter, this is not a problem, it is better not to over mix this batter.
2. Set the batter aside to rest for 10 minutes.

To prepare the shrimp

1. Heat the oil in a deep fryer to 375 degrees F.
2. Toss the shrimp in the salt and pepper and then dredge them well in the flour before dipping them into the batter and dropping them into the hot oil.
3. Cook until golden brown turning them over once if necessary.
4. Remove from oil and rest on a wire rack for 5 minutes to cool slightly before serving with the mayo.

To make the mayo

1. In a blender on medium high speed combine the egg yolks, salt, sugar and cayenne pepper and lime zest until thick and pale in color.
2. Add the olive oil alternately with the lime juice in three parts, adding the oil very slowly in a thin stream. Add only enough oil to make a thin mayonnaise about the consistency of Hollandaise sauce. Add the curry powder or chili sauce and serve with the beer battered shrimp.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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