These crispy beer battered fried shrimp make an awesome appetizer! The dipping sauce is fresh and zesty.
I last made beer battered shrimp in these tacos (back when my blog was brand new!), and I wanted to give them another try. These do not disappoint.
I used large shrimp for this. This appetizer is perfect to share – it’s rich and decadent, and after a few shrimp you’ll feel satisfied. I attempted to eat these all by myself for dinner, and I failed miserably.
The batter is super simple – just cold beer and flour. What can I say about frying in peanut oil? It’s my favorite. It has a really high smoke point and leaves food tasting delicious.
Yes, this is the third appetizer I’ve posted in a row. Friday will be something different. I promise. 😉
Will you try this beer battered fried shrimp appetizer?
Beer Battered Fried Shrimp Appetizer
An easy & delicious beer battered shrimp appetizer with a zesty lemon dipping sauce.
- 3/4 pound large shrimp
- 1/2 cup flour
- 1/2 cup cold beer
- 1/2 teaspoon garlic powder
- Generous pinch salt & pepper
- Peanut oil for frying
Zesty lemon dipping sauce:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- 1 clove garlic minced
- Salt & pepper to taste
- If frozen, thaw shrimp under cool running water. Peel & devein shrimp but leave the tails on. Make sure the shrimp are thoroughly dried so the batter sticks (I used paper towel for this).
- Meanwhile, make the dipping sauce by combining the dipping sauce ingredients. Refrigerate until needed.
- Prepare the batter by adding the flour, garlic powder, salt & pepper, and beer to a bowl. Whisk until smooth.
- Line a large plate with paper towel to absorb any oil from the fried shrimp.
- In a heavy pot, add about 1/2 inch of peanut oil. Heat on medium-high heat. To be safe, you really should use a deep fry thermometer. It should read between 350F-375F.
- You'll want to coat the shrimp in the batter one by one, and then carefully place them into the hot oil. Work quickly, and ensure you don't overcrowd the shrimp (I ended up doing three batches). Cook for about two minutes per side (tongs make the flipping job a lot easier) or until they're cooked through and golden but not too browned. When cooked, place them on the paper towel lined plate.
- Serve with the dipping sauce and fresh wedges of lemon if desired. These are best served hot - the batter does soften up as they cool.