Description
Crispy and flavorful Beer Battered Fried Shrimp served with a tangy lemon garlic dipping sauce. This appetizer features large shrimp coated in a light beer batter and fried to golden perfection, paired with a creamy sauce that enhances the shrimp’s natural sweetness. Perfect for parties or a tasty starter.
Ingredients
Scale
Shrimp and Batter
- 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)
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)
Instructions
- Prepare Shrimp: If frozen, thaw shrimp under cool running water. Peel and devein shrimp but leave the tails on. Thoroughly dry the shrimp with paper towels to ensure the batter adheres properly.
- Make Dipping Sauce: In a bowl, combine mayo, sour cream, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix well and refrigerate until serving.
- Prepare Batter: In a bowl, whisk together flour, garlic powder, salt, pepper, and cold beer until smooth and well combined.
- Prepare Frying Setup: Line a large plate with paper towels to absorb excess oil from fried shrimp.
- Heat Oil: Pour about 1/2 inch of peanut oil into a heavy pot and heat over medium-high heat. Use a deep-fry thermometer to maintain oil temperature between 350°F to 375°F.
- Fry Shrimp: Coat shrimp individually in batter and carefully place into hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry for approximately 2 minutes per side or until golden and cooked through. Use tongs to flip shrimp gently. Transfer cooked shrimp to paper towel-lined plate to drain excess oil.
- Serve: Serve the hot beer battered shrimp immediately with the prepared dipping sauce and fresh lemon wedges if desired. Best enjoyed hot as the batter softens upon cooling.
Notes
- Ensure shrimp are completely dry before battering to achieve a crisp coating.
- Maintain oil temperature between 350°F and 375°F to avoid greasy or undercooked shrimp.
- Do not overcrowd the frying pot to ensure even cooking and crispiness.
- Serve shrimp immediately for best texture, as batter softens as it cools.
- Peanut oil is preferred for frying due to its high smoke point and neutral flavor.
- You can substitute beer with a non-alcoholic beer or club soda for a lighter batter.
