Beer Battered Shrimp – succulent, tender shrimp in a crispy flavourful batter that’s served with two different but delicious flavoured mayos.
This is a recipe that I use mostly as an hors d’ouevre 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.
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- 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
- 2 dozen fresh raw, large shrimp, peeled, washed and de-veined
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup flour
- 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
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.
Set the batter aside to rest for 10 minutes.
Heat the oil in a deep fryer to 375 degrees F.
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.
Cook until golden brown turning them over once if necessary.
Remove from oil and rest on a wire rack for 5 minutes to cool slightly before serving with the mayo.
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.
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.