Ingredients
- 1 cup beer
- 1 cup flour
- 1/2 teaspoon salt
- Oil for frying
- 2 lbs. shrimp
Preparation
Step 1
Using a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for 2-3 hours.
Dip the shrimp in the batter and fry at 350 degrees for approximately 2 to 3 minutes. Drain shrimp on paper towels.
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REVIEWS: (77)
Marvelous!!! - The best shrimp I have ever had! Perfect...NOT bland at all as some of the other reviews say.
Delicious. Followed recipe exactly. Highly recommend.
Recipe was awesome with a few changes. I put a whole beer in instead of just a cup and substituted Tony Chachere's for the salt. I thought the batter was a little too thick without the additional liquid (used a pale ale. Turned out crisp and delicious!
The proportions in this recipe are perfect. With the oil at the proper temp, the shrimp were crispy and light. This is a winner.
I served it with the following dipping sauce:
DOG SAUCE AIOLI:
1/2 cup mayo
1/4 cup SAMBAL OELEK Ground Fresh Chili Paste (you can find it in Asian foods section
1 dash salt
2 Tablespoons lemon juice
Combine thoroughly...eat!
This was the best tempura style batter I've made, after experimenting with combinations of flour and corn starch, eggs (either whole or separated, ice water or club soda. This was so simple and wonderfully crispy. The last shrimp on my plate was as crispy as the first. This will be a go-to recipe for me.
Average. This is a GOOD GUIDELINE for frying shrimp. Some tips: Use MORE SEASONING like other reviewers said and you don't need a pot full of oil. Just PAN FRY IN HALF AN INCH OF OIL and flip after a couple minutes. DRAIN ON A WIRE RACK over a plate. Not greasy at all! I added + salt, cayenne, and garlic powder and for EXTRA CRUNCH, tossed them in corn meal after dipping. Happy cooking!
My family and I thought this was great! I did add 1 teaspoon of salt (rather than the 1/2 teaspoon and it was delicious and crispy. I served lemon wedges, hushpuppies and slaw along with the shrimp. Really good recipe.
The picture is ALL WRONG that they have attached to this recipe. The batter actually puffs up around the shrimp. I'm glad I read the reviews before making this, I also added extra seasoning to the batter, and let the batter sit at room temp. for 3 hours. I would make this again, it's simple enough.
Hey Ya'll...just tried this recipe, and I have one suggestion...drink 10 beers and throw this recipe away!!! Anyone who gave this 5 stars must be related to Paula. Worst shrimp recipe we have ever tried...greasy with absolutely NO flavor.
I would have given this a 5, because the batter itself is very good, but like other reviewers, I added a bit of seasoning to it to avoid bland flavor.
My father in law and my husband loved it...Mmmmmm,mmmm!
This was a very simple recipe but very good. I did add seasoning to the batter and as the shrimp came out I ground sea salt and pepper over them. I also didn't let the batter sit for several hours as when I looked up the recipe I wanted it right then. My family LOVED it and I was just doing a quick snack! In fact, I'm about to make this AGAIN right now!
Guess I'm not a beer batter person. This is my second recipe to try...it's good but lacks seasoning, therefore flavor in my opinion. When I have fried food, I want to know it's fried - I need crunch!
Paula, Paula, Paula, I do not know what I would do without your recipes! I have never enjoyed cooking so much in my life! Between you and the Neelys my repertoire of recipes has grown! Thank you for giving me the confidence I was lacking...This beer batter recipe is the bomb and so easy ...my family calls ahead and ask if we are having a fish fry!
This recipe was surprisingly easy to make. It was my first attempt to fry something, and it turned out pretty well. The batter, as others have noted, is slightly greasy, which is the only drawback.
Well, not looking anywhere else,, so very good,, just do it. It is so very good!!! BEST fried shrimp we ever had! WHOO HOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Not worth the money I spent I like Paula's food but this is one that didn't work 4 me nor my family or guest.
I try not to eat a lot of fried food, but when I want to toss caution to the wind, I turn to PAULA! As usual, she didn't let me down. That batter was the best, light, crispy, not gummy, perfect! I used it on some sea scallops, and it was even better. Let the batter sit as long as possible; makes a difference.
I made this recipe tonight for my 5 yr old - he loves fried popcorn shrimp even though I tell him its chicken. He wouldnt even touch one to grab it because it was so greasy! I drained them on a paper towel but still very greasy. NO flavor, and the breading just falls
My husband and I cooked shrimp using this recipe last night and we were blown away! The suggested cook time was perfect and they were light and crispy. I did add a teaspoon (or so of cajun seasoning and the next time I will do as another viewer and add some tabasco to the batter for more heat. Thanks Paula for a terrific recipe!
I was looking for an easy recipe for fried shrimp. Talk about easy and delicious..... It is a definite repeat. You go, Paula!!!!!
This was so delicious the batter was not heavy like you get at most fast food restaurants that sell fried shrimp or even most local restaurants. I also used this batter to make onion rings and chicken fingers delicious on those as well! I will make this again and again!
OMG Paula this was the best fried shrimp i've ever had! I couldn't stop eating them! I added a splash of hot sauce to give them a kick. I will for sure use this recipe every time a fry shrimp. Thanks
Easy. I only let it sit an hour, and it was fine.
I added a dash of tobasco, some cajun spices, and seasoned salt. Fantastic.
Paula...this is perfection. Not only does the shrimp taste amazing, it's hard to mess up. For fried shrimp, it's so light. Great on top of a salad also.
This was the first time in a very long time that I made shrimp this way. This was so easy to make and absolutely delicious. I made it tonight for dinner and there was not one shrimp left on the platter. I have to say, I didn't let the batter sit for the full length of time; I think I let it sit for one hour before using it. I will definitely be making this again!
These shrimp were so good! I can't wait to make them again!!
I have fried shrimp for 20 years with half & half and crushed corn flakes as the main ingredients which I love. Driving home the other day I was craving fried shrimp but didn't have the fixins' at home and was too tired to go to the store. I knew I had shrimp, eggs and breadcrumbs and wondered if that would work. After arriving home I immediately looked up "fried shrimp" and found this recipe and didn't look any further because I had these ingredients on hand. I added cayenne and black pepper. I was so Shocked about how awesome they turned out that I did onion rings and mushrooms the next day. I took picutes on my plated presentation and shared them with friends. They in turn tried it on fish and onion rings the following day. They were hooked as well. It tasted absouletly incredible and seemed so light. Sometimes I would pull the batter off other recipes because it was too filling. This will be the recipe I use for now on. Easy. Better batter than any restaurant.