Best Beer Batter Shrimp Recipes

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 BATTER SHRIMP FRITTERS

Steps:

• 1. Mix beer, flour, cayenne, salt & black pepper together. Set aside for four (4) hours. I'm guessing at the measurements for the rest of the seasoning, so use less or more according to your taste.
• 2. Put the chopped shrimp in a container and sprinkle some Cajun seasoning on them - toss them well to get them all coated. Cover and refrigerate until ready to add to batter.
• 3. After four hours mix in the shrimp, green onions, parsley and garlic. *Tip: To test the batter for seasoning, mix up everything without the shrimp and just drop a little of the batter mixture into the hot oil. Taste and adjust if needed. If it's too spicy, add about 1/4 - 1/2 cup of both flour and beer to tame the heat, then take about 1/4 to 1/2 of the batter out and mix the shrimp into the remaining batter. Use reserved batter for something else like fish or onion rings.
• 4. Over medium heat add about 2 inches of oil in a heavy skillet. Heat until oil just starts to shimmer, or to 350* on a candy thermometer.
• 5. Drop by teaspoon size spoonfuls into the hot oil and cook until golden brown on both sides.
• 6. Remove from oil and drain on paper towel lined plate. Season with salt and pepper if needed. Serve hot with warmed https://www.justapinch.com/recipes/sauce-spread/jam/orange-pepper-jelly.html?p=68, or Remoulade sauce, and lemon wedges. C'est ci bon!

BEER BATTER FRIED SPICY SHRIMP

Steps:

• Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
• Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
• Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
• Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
• Dip shrimp into batter, letting excess drip into bowl.
• Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
• Sprinkle with coconut and serve hot with tartar sauce.

BEER BATTER COCONUT SHRIMP

Steps:

• Preheat oil in deep fryer or heavy sauce pan to 360°F.
• Combine beer,flour, Cream of Wheat, salt and paprika in a medium bowl, Stir in 1 cup coconut; mix well and let stand 5 minutes.
• Place remaining coconut in a shallow bowl.
• Place shrimp in batter and stir to coat. Remove shrimp individually and dip into coconut, covering evenly. Fry shrimp in batches 4 minutes or until golden brown. Remove with slotted spoon and drain on paper towels.
• Serve with your favorite dipping 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.

COCONUT BEER BATTER SHRIMP

Steps:

• Combine all seasoning ingredients, & set aside. Mix 1 1/4 C. of the flour, 2 tsp of the seasoning mix, baking powder, eggs, & beer together. Combine remaining flour with 1 1/2 tsp of the seasoning mix. Sprinkle both sides of prawns with remaining mix, the dredge in flour mixture, the batter mixture. Then coat prawns with coconut. Deep fry until a golden brown.

BEER BATTER SHRIMP

Steps:

• Pour beer in a mixing bowl.
• Add flour, salt and paprika.
• Whisk together until mixture is light and frothy.
• Add shrimp to beer mixture and stir.
• Remove shrimp, one at a time, and place in oil and deep fry.
• Drain on paper towels.

COCO SHRIMP WITH ORANGE MARMALADE AND BEER BATTER

Steps:

• Take 6 eggs and whisk in a mixing bowl until smooth and consistent. Add 12 oz of beer (I prefer to use the pale beers and drink the dark. It will alter the flavor the darker the more bitter. It's about you not the guest--it's your food your creation). Mix well till smooth. Add the baking powder and the Cajun season or make your own. I go with mostly paprika, a dash of garlic and onion powder, and a pinch cayenne and red pepper, but only make a tablespoons worth. Mix evenly then add the flour little at a time. This prevents clumping--no one wants to eat a flour ball. You should have a rich and smooth texture. To test this, dip a spoon in and pull it out. The spoon should stay covered. If it is runny, add a little flour till you have the consistency you want. Place in the fridge and let chill. (Shelf life 1.5 days).
• Take unpeeled 16/20 (otherwise known as jumbo shrimp) and peel over a sink with a slow run of water to wash. Make sure to place shrimp in an ice bath or they will spoil and make you sick. Be very careful of what you touch while doing the shrimp. You do not want to spread bacteria everywhere. Handle like you would raw chicken or pork. To peel shrimp, leave the tale on and try not to bend the shrimp too hard. You don't want to break its back yet. Be sure to remove the spinal column (known as the vein). Clean as you peel under the running water. You will see a variety of colors in them. (Shelf life 2-3 days if stored properly with ice on top).
• Heat your deep fryer to 350°F After cooking in the grease everything will taste a little fishy, so you want to dump it when you are done unless you can filter clean.
• Place in one container that is 1 inch high by 6 inches wide and however long you want: the coconut (flaked) next to it will be the beer batter and in the last container, place a mixture of your Cajun season and flour. Mix the seasoning well in to the flour. It will have an orange tint. Take the shrimp and snap it a little in the middle of the back (you will feel it, trust me) then cover it in the flour, then dip in the beer batter, and then roll it in the coconut. This will get messy. Repeat with all shrimp and place in basket. When you put the basket in the fryer they will float. You might want to hold them down with a metal spatula. They should cook for 2-2 1/2 minutes or until golden brown. It is important that you let them cook this long. You do not want raw shrimp. If your shrimp are too big, you will cook longer--too small, cook less. Use good judgment here! They should come out flat on the bottom. Now you can snap the middle piece of the tail inwards so they fan out.
• Now the sauce is the easy part. Mix in a bowl the orange marmalade, horseradish, and corel mustard in a mixing bowl on med-low till blended. (Shelf life 6 days).