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new england fried shrimp


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  • 1 cup pale ale or other light colored beer
  • 1 cup flour
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1 lb. -13-15 per lb raw shrimp peeled,deveined and tail left on
  • freshly ground pepper to taste


Servings 4


Step 1

whish beer,fkiyr mustard and 1/4 tsp salt in a medium bowl until smooth
you'll need to cook the shrimp in 2 batches. wait to batter the second batch until the first is cooked. for the first batch heat 1 tbsp oil in a large nonstiock skillet
over medium high heat. hold shrimp by the tail and dip in the batter one at a time. let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. cook, turning once adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes. transfer to a platter
wipe out pan. add the remaining 1 tbsp oil to the pan and heat over medium high heat. batter and fry the remaining shrimp. season all the shrimp with salt and pepper and serve immediately


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