Beer Battered Shrimp Recipes

CRISPY BEER BATTERED SHRIMP RECIPE

Steps:

• In a mixing bowl combine 1 cup of flour with 1 cup of beer. Season with salt and pepper.
• Using a sauce pan pour enough oil to submerge your shrimps. Heat the oil on medium heat until oil is hot.
• Dip shrimp in the batter and add it to the hot oil, fry until golden color, remove from the pan onto a plate with a paper towel. Enjoy the crispiest shrimp!

BEER-BATTERED SHRIMP

Steps:

• In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
• In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

BEER BATTERED FRIED SHRIMP

Steps:

• Peel the shrimp and devein if desired. Pat shrimp dry with a paper towel and lay shrimp out in one layer on a plate.
• Preheat vegetable oil to 350 degrees.
• Pour beer into a mixing bowl.
• Sift dry ingredients into the beer, and whisk until frothy and combined. While using the batter, whisk lightly from time to time.
• Gently dip shrimp into the batter and deep fry for 2 to 3 minutes or until the batter is golden and the shrimp float in the oil.
• Lay cooked shrimp on a wire rack resting on a cookie sheet to drain the oil.

BEER BATTERED SHRIMP

Steps:

• 1. Remove shells from shrimp, leaving tails on. Remove the vein from the back of shrimp with paring knife.
• 2. Place beer in mixing bowl. Add baking powder, cornstarch, salt, pepper, and paprika. Whip until disolved.
• 3. Add 2 cups flour while whipping until the consistency of pancake flour.
• 4. Prheat deep fryer to 350* Dust shrimp in flour and then dip into batter. Drop in deep fryer for about 4 minutes. Serve with Horseradish sauce.
• 5. Orange Horseradish Sauce: Mix all the ingredients except horseradish together, then add horseradish to taste. Chill well... Enjoy!!

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY

Steps:

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
• Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
• Enjoy!

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

BATTERED SHRIMP

Steps:

• Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
• Preheat the oven to 250 degrees F.
• Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER-BATTERED SHRIMP

Steps:

• In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
• Cover and let stand at room temperature for 2 hours.
• After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
• In a large bowl beat the remaining 2 egg whites until soft peaks form.
• STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
• Melt the shortening to 375°F in a heavy large pot or a deep fryer.
• Meanwhile place 1 cup flour into a pie dish.
• Working in batches, coat the shrimp with flour (shake off any excess flour).
• Holding the shrimp by the tail, dip into batter until well coated.
• Carefully lower the shrimp a few at a time into hot shortening.
• Fry until golden brown and cooked through (about 1 minute per side).
• Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
• Serve with tartar sauce.

BEER BATTER FOR FISH, SHRIMP & ONION RINGS

Steps:

• Mix flour, salt, and baking powder in a bowl using a fork.
• Beat beer, egg and oil together in a separate bowl.
• Stir into flour mixture until well blended.
• Batter should be pretty smooth and moderately thick.
• Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
• Drain, and serve while hot and crispy.
• This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

BEER BATTER COCONUT SHRIMP

Steps:

• Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
• Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

BEER BATTERED SHRIMP

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.