Beer-Battered Shrimp

This is a simple recipe that is perfect for frying and battering anything that will sit still long enough to be dipped. Use this baby for onion rings, fresh vegetables, and your favorite white fish too.

Yield: 1-2 dozen shrimp , Prep time: 15-20 minutes , Cook time: 10 minutes



1. Prep your ingredients: Remove the shells and devein shrimp; season with salt and pepper. Fill a small pot halfway with oil and bring to medium-high heat.
2. In a bowl, whisk together the flour, baking powder, dry mustard, and a pinch of salt. In a separate bowl, whisk together 3/4 cup of beer, 1 egg, and a tbsp. of oil.
3. Mix the wet ingredients into the dry ingredients using a spoon. Add more beer until it is your desired consistency.
4. When your oil is hot enough -- approximately 350 degrees or higher -- dip your shrimp into the beer batter, shaking off the excess, and gently drop into the hot oil. Cook no more than 4 at a time.
5. Once the batter is golden brown and the shrimp is opaque, lift from the oil and let cool on a paper towel-lined plate. Repeat until all of the shrimp is cooked.
6. Squeeze with fresh lemon juice and serve while the shrimp is still warm.

Tips + Tricks

**We choose Erdinger Hefeweizen, but you should use whichever beer you like to drink.
**If you do not own a kitchen thermometer, add a drop of the better to the oil to see if it is hot enough. If it sinks to the bottom, the oil is not hot enough. If the batter falls to the bottom of the pot, rises up, bubbles and turns golden brown, the oil is hot enough and ready for frying.