Delicious, classic beer battered shrimp that can go from party food to a great dinner without missing a beat.
Course
Seafood
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings4servings
Calories244kcal
AuthorBarry C. Parsons
Ingredients
For the Beer Batter
1teaspooninstant dry yeastthe type that does not have to be proofed in water first and can be directly added to the flour
3tablespoonswarm water
One 12 oz bottle beer at room temperature
1 1/4cupsfloursifted
1/2tspsea salt
1litervegetable oilfor frying
For the shrimp
2dozen freshraw, large shrimp, peeled, washed and de-veined
1tspsea salt
1/4tsppepper
1/2cupflour
For the mayo
2large or extra large egg yolks
¾teaspoonsalt
1teaspoonsugar
a pinch cayenne pepper
about 1 cup light olive oil
juice of one large lime
1/2tspfinely minced lime zest
1tspcurry powder OR 1 tsp chili saucemore or less to taste
Instructions
To make the beer batter
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.
To prepare the shrimp
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.
To make 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.
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.