Crispy Beer Battered Fried Shrimp

Chill the cervezas and invite some friends over. Fried food and game day grub go hand in hand. Crispy Beer Battered Shrimp combine a light, airy, and crispy crust with the sweet, snappy bite of succulent shrimp.

Crispy Beer Battered Shrimp

When it comes to picking dishes to serve for college bowl game parties or the Super Bowl, seafood appetizers are always my go-to. Whether it’s Florida Smoked Fish Dip or these crispy crustaceans that will have you double dipping, fresh seafood is always a crowd favorite.

Why You’ll Love This Recipe

What’s not to love about sweet, tender shrimp in general? In the world of seafood, not only is it one of the most accessible ingredients, but it’s also one of the most family friendly. Crispy Beer Battered Shrimp are everything you love about fried seafood in an easy process. Even those that don’t love most seafood can’t seem to resist fried shrimp.

Crispy Beer Battered Shrimp
  • Texture – Unlike some recipes for beer battered shrimp, this shrimp recipe makes a light and airy coating on the side that doesn’t overpower the shrimp in either flavor or texture.
  • Easy Process – Skip the three-part dredging station. All you need is a single bowl and whisk for these battered shrimps.
  • Budget Friendly – The shrimp are completely the star of this dish so make sure you buy quality shrimp. The remaining ingredients are kitchen and pantry staples you already probably have.
  • Versatility – This same batter can also be used to make beer battered fish.
  • Quick Cooking – Unlike other fried foods such as chicken, this recipe comes together from mixing the batter to dipping and frying in less than 45 minutes.

Ingredients

With the shrimp being the MVPs of this game day favorite, it doesn’t take much to let them shine. Fried lemons add a sunny pop of flavor and color while the kick of cayenne will have you reaching for an icy beer.

  • Shrimp This recipe makes enough batter for up to two pounds of shrimp. Larger shrimp are recommended so they remain tender during the high heat of frying. Make sure you know your source. When buying frozen shrimp make sure that it was individually quick frozen and free of chemicals and preservatives. The shrimp used in this recipe were Colossal shrimp from LobsterAnywhere. The responsibly raised shrimp are certified by the Aquaculture Stewardship Council as a sustainable choice.
Colossal Shrimp
  • Flour – Used both to create the beer batter and also for the fried lemons. No need for anything fancy. Just reach for your AP flour.
  • Paprika – Adds a hint of natural sweetness and earthiness to the batter that accents the natural sweetness of the shrimp.
  • Granulated Garlic – Gives a savory note to the batter with its sharp, pungent bite.
  • Cayenne – Who doesn’t love a little kick? Gives just a kiss of heat, but feel free to add an additional pinch to spice things up.
  • Kosher Salt – Enhances the natural flavor of the shrimp.
  • Lemon Zest – Brings a bright, sunny note to the shrimp.
Crispy Beer Battered Shrimp
  • Sliced Lemons – Infuses the flavor of lemon into the oil before frying the shrimp. A beautiful garnish, but also fun bight for citrus lovers.
  • Beer – Gives this batter its light texture. A lager or pilsner works best for this recipe. Pick something you enjoy drinking that won’t overpower the delicate flavor of the shrimp.
  • Vodka – Doesn’t add any flavor but helps create the light and crispy crust. The alcohol evaporates quickly creating that crispy shell that hugs the shrimp.
  • Oil – Pick a neutral flavored oil with a high smoke point. Canola, avocado oil, and vegetable oil are all great options.
  • Flaky Sea Salt – Gives texture and flavor to finished fried seafood.

How to Make Crispy Beer Battered Shrimp

This shrimp recipe requires only a handful of ingredients and comes together in less than an hour. The hardest part of making it is to not immediately devour them the second they come out of the oil.

Beer Battered Shrimp
  • Mise en Place – Peel and devein your shrimp. Make sure they are thoroughly patted dry. Thinly slice your lemon and dry with a paper towel.
  • Mix – Mix together your dry ingredients including the lemon zest. Add your vodka and beer and whisk until mostly combined. It is better to have a few lumps than to over work the batter.
  • Rest – Allow the batter to rest while you heat up your oil.
  • Heat – Heat about two inches of oil to between 370-375 degrees.
  • Lemons – Dredge your lemon slices in flour, shaking off the excess. Carefully add them to the hot oil, careful not to splash. Let them fry for 2-3 minutes on the first side before flipping them and cooking them another 2-3 minutes until golden and lightly crispy. Remove them from the pan and allow them to drain on a paper towel lined baking rack. Sprinkle flaky sea salt over the top.
Fried Lemon
  • Shrimp – Let the oil come back to temperature. Holding your shrimp by the tail dip them in the batter, allowing any excess to drip off. Add the shrimp to the hot oil. Be careful not to crowd the pan. It’s better to work in batches. Let the first side fry for 2 minutes before flipping and cooking another 2 minutes. The tails will turn bright pink and the batter will puff and become lightly golden brown. Remove from the pan and allow to drain on a paper towel lined baking rack.
  • Finishing Touch – Garnish with flaky sea salt. Serve with the fried lemons and your favorite dippers such as cocktail and tartar sauce.

Tools

Crispy Beer Battered Shrimp
  • Frying Pan/Cast Iron Skillet – You will need about two inches of oil to fry these shrimp. Pick a frying pan or skillet that will safely accommodate that without the oil splashing. I used the Hestan NanoBond sauté pan. This Italian made cookware if high heat resistant up to 1050 degrees making it both grill safe and perfect for frying. It’s scratch, stain, and stick resistant and cleans up beautifully.
  • Spider/Silicone Tipped Tongs – Fried food, especially fried seafood, is delicate. Use a spider when removing your shrimp from the pan, or silicone tipped tongs.
  • Baking Sheet with Rack – You’ve worked hard to achieve that crispy crust. Allowing your fried seafood to drain on a wire rack allows the air to circulate around it preventing them from becoming soggy. You can also transfer them to an oven on low heat to keep them warm until ready to serve.
  • Grill – Skip the mess of frying inside and fire up your grill. The even and consistent heat of the Aspire by Hestan gas grill turns your outside into an outdoor kitchen. It’s easy to maintain an even heat for frying.

Tip From the Beach

Fried Shrimp

These crispy beer battered shrimp can be made a little ahead of time. If you plan on making them before your guests arrive, place them on a baking sheet lined with a wire rack and keep them in your oven at 200 degrees. This will keep them warm, not overcook them, and the wire rack will allow air to circulate around them allowing them to remain crispy.

Looking for the perfect dip for these shrimp? Try Pickled Jalapeno Tartar Sauce or Homemade Tartar Sauce with dill and cornichons.

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Crispy Beer Battered Fried Shrimp

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Sweet, succulent shrimp are fried in a light and airy beer batter with the bright pop of lemon. 

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Seafood
  • Method: Fried
  • Cuisine: American

Ingredients

Units Scale
  • 12 pounds shrimp, peeled and deveined, tails on
  • 2 cups All Purpose flour, plus extra for dusting lemon
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 2 teaspoons lemon zest
  • 3 tablespoons vodka
  • 12 ounces beer, lager or pilsner recommended
  • 1 lemon, thinly sliced
  • Neutral oil for frying
  • Flaky sea salt for garnish

Instructions

  1. Clean your shrimp. Make sure they are thoroughly dried.
  2. Pat your lemon slices dry.
  3. Mix together your flour, seasonings, and lemon zest. Pour in the beer and vodka and mix until just combined. The batter will be thick.
  4. Allow the batter to sit for at least ten minutes while you heat your oil.
  5. Heat your skillet over medium-high heat. Add your oil and allow it to heat to between 370-375 degrees.
  6. Lightly dust your lemon slices with flour. Carefully add them to the hot oil. Cook the first side for 2-3 minutes before flipping. Cook the second side for another 2-3 minutes until golden and crispy.
  7. Remove the lemons to a paper towel lined baking rack. Sprinkle with flaky sea salt.
  8. Allow the oil to come back to temperature.
  9. Holding your shrimp by the tail, dip them in the batter allowing the excess to drip off. Carefully add to the hot oil.
  10. Allow the first side of the shrimp to cook for 2 minutes or until they begin turning puffy. Flip and cook the second side another 2 minutes until golden brown and crispy. The tails will be bright pink.
  11. Remove to the paper towel lined baking sheet to drain. Sprinkle with flaky sea salt.
  12. Serve the beer battered shrimp with the fried lemons, cocktail sauce, and tartar sauce.

Notes

This same batter can also be used to make beer battered fish. 

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