Beer battered shrimp are perfectly seasoned and utterly addicting! The light and airy batter provide a special type of crispy coating that only beer batter can deliver! This is the BEST shrimp recipe you will ever try!
The beer battered shrimp recipe is made with only 5 ingredients and 3 steps which makes this the perfect appetizer for game night or the 4th of July! There is something in the beer batter that makes the shrimp super crispy and so yummy.
I use a light beer because I don’t want the robust flavor to take over, but I love how it breaks down the gluten in the flour giving it an airy crispness. Don’t get me wrong I love breaded shrimp as much as the next person but there’s something extra special about a crispy batter finished off with a squirt of lemon!
Only 5 Ingredients Needed
- Extra large shrimp – Raw, deveined, and peels and tails off. You can use frozen, just be sure to thaw them first.
- Light beer – Anything from Budweiser to Pilsner, to an IPA, or Miller Light will all work.
- Flour – The foundation of the beer batter for shrimp. All-purpose is a great choice as its mild in flavor and adds great texture.
- Salt & pepper – Salt and pepper seasoning is all this batter really needs. I will mention a few variations below if you’re looking for some extra flavor!
- Oil – You’ll need an oil with a high smoke point for frying.
How to Make Beer Battered Shrimp in Just 3 Steps!
Step 2: In a medium mixing bowl, combine flour, beer, salt, and pepper. It will begin to foam up.
Step 3: Pour oil into a saucepan over medium heat. Once hot, dip each shrimp into the batter and place them into the hot oil. Fry until they’re golden then remove them to a paper-towel-lined plate. Enjoy the crispiest shrimp!
- Work quickly. To avoid your batter going flat, use it as soon as you can!
- Work in batches. You don’t want to overcrowd the shrimp in the pan. Make sure to leave enough room between each one so that when the batter expands it doesn’t clump together with the shrimp next to it.
- Tail on or off. I like to take the tails off, but you can choose to leave them on if you want. Some people find it easier to lift when they’re left on.
- Keep your batter thin enough. In order to keep the coating light and crispy, you don’t want your batter to be too heavy, dense, or dry. It should be thin and runny enough that when you lift the shrimp out of the batter, it drips off nicely.
Fun Seasoning Variations
Best Oil for Frying
When considering the oil you’re going to be using, you want to consider those with a high smoke point.
I like to use avocado oil and usually I fry my food in a smaller skillet or pan.
Why is My Shrimp Soggy?
This usually happens when the oil is not hot enough! The reason for that is, the cooler the oil is, the longer it takes for the batter to cook. While this is happening, the batter has a longer chance to absorb the oil.
So, make sure the oil is hot before you drop in your battered shrimp!
How Do I Know When My Oil is Hot Enough?
It should be at around 350 degrees F. The most accurate way of testing is to use a thermometer. If you don’t have one, just drop a bit of batter in there. If it sizzles up nicely, it’s ready!
What to Serve with Beer Battered Shrimp
As an appetizer, I always like to serve them with lemon wedges so people can add a bit of citrus juice if they like.
Some of our favorite dips are shrimp cocktail sauce, sweet chili sauce, marinara sauce, tartar sauce, or even a spicy mayo!
More Easy Dinner Recipes:
Crispy Beer Battered Shrimp Recipe
- 24 oz. raw shrimp wild-caught shrimp, jumbo size, deveined, peeled & tail off
- 1 cup light beer
- 1 cup flour
- salt & pepper to taste I use about 1 teaspoon of sea salt
- Oil for frying
- 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!
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This Recipe Post was updated on March 14, 2022, the recipe is still the same and delicious, originally posted on April 30, 2018