Beer Battered Shrimp Recipes

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BEER BATTERED FRIED SHRIMP



Beer Battered Fried Shrimp image

You are going to be amazed at how easy it is to prepare beer battered shrimp.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 6

2 pounds shrimp (peeled)
12 ounces beer
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
½ teaspoon ground red pepper

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.

Nutrition Facts : Calories 152 kcal, Carbohydrate 11 g, Protein 20 g, Fat 1 g, Cholesterol 228 mg, Sodium 1404 mg, ServingSize 1 serving

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 teaspoon garlic powder
1/2 cup regular or nonalcoholic beer
1 egg
1 lb uncooked peeled deveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 tablespoons Original Bisquick™ mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce

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.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g

BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY



Beer-Battered Shrimp Tacos Recipe by Tasty image

Here's what you need: sour cream, lime juice, lime zest, salt, red cabbage, green cabbage, jalapeño, lime juice, shrimp, salt, flour, garlic powder, smoked paprika, cayenne, baking powder, beer, oil, corn tortilla, guacamole, radish, fresh cilantro

Provided by Rie McClenny

Categories     Lunch

Yield 2 servings

Number Of Ingredients 21

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt
1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice
1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying
corn tortilla, to serve
guacamole, to serve
radish, sliced
fresh cilantro

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!

Nutrition Facts : Calories 948 calories, Carbohydrate 88 grams, Fat 36 grams, Fiber 9 grams, Protein 59 grams, Sugar 11 grams

PAULA DEEN'S BEER BATTERED SHRIMP



Paula Deen's Beer Battered Shrimp image

I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious. I also fried some chicken tenders in the batter and they were delicious as well. Make sure you let the beer/flour mixture sit for a few hours before using it.

Provided by StephanieNS

Categories     Healthy

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt
21 -25 large shrimp, peeled and deveined with tails left on
oil, for frying

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!

BEER BATTERED SHRIMP



Beer Battered Shrimp image

In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all - just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 1 pound of yummy shrimpers, 4 serving(s)

Number Of Ingredients 16

1 lb large or jumbo fresh shrimp, peeled and deveined
4 ounces self-rising flour
3/4 teaspoon shellfish spice mix
1 egg
1 tablespoon unsalted butter, melted
5 fluid ounces strong flavoured beer or 5 fluid ounces ale
oil, or melted fat to deep fry
lemon wedge, to garnish
prepared seafood cocktail sauce (optional)
1 tablespoon morton lite salt
1 tablespoon salt-free lemon pepper
1/2 teaspoon paprika
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

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.

Nutrition Facts : Calories 283.9, Fat 6.4, SaturatedFat 2.6, Cholesterol 233.3, Sodium 550.7, Carbohydrate 24.2, Fiber 0.9, Sugar 0.3, Protein 27.8

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 2h2m

Yield 1 1/2 pounds shrimp

Number Of Ingredients 8

3/4 cup all-purpose flour
1 cup all-purpose flour
3/4 cup amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
4 large egg whites
1 1/4 teaspoons salt
black pepper (I use about 1/2 teaspoon)
1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined
shortening, for deep-drying (or use oil)

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.

Nutrition Facts : Calories 1109.7, Fat 9.4, SaturatedFat 1.7, Cholesterol 691.2, Sodium 2764.7, Carbohydrate 120.3, Fiber 3.9, Sugar 1, Protein 117.6

BATTERED SHRIMP



Battered Shrimp image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (8-ounce) bottle beer (recommended: Heineken)
1 (2-ounce) "shot" vodka (the cheaper the better)
1 3/4 cups all-purpose flour, plus a little extra, if needed
1 tablespoon paprika
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1 pound "16/20" size shrimp, peeled and deveined, tails attached
Kosher salt
Freshly ground black pepper
4 cups vegetable oil
About 20 basil leaves, stemmed, washed and dried
1 lemon, thinly sliced

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 BATTER FOR FISH, SHRIMP & ONION RINGS



Beer Batter for Fish, Shrimp & Onion Rings image

Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup beer
1 egg
1 tablespoon vegetable oil

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



Beer Batter Coconut Shrimp image

Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Provided by Amanda Chavez

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
⅔ cup beer
1 large egg
½ teaspoon salt
2 cups sweetened flaked coconut
1 pound uncooked medium shrimp, peeled and deveined
1 cup vegetable oil for frying

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.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g

BEER BATTERED SHRIMP



Beer Battered Shrimp image

There are a lot of recipes out there for beer battered shrimp but this is the best one I have found. Cook your shrimp a few at a time so your grease doesn't cool too much and NEVER overcook your shrimp. The recipe calls for vegetable oil but I use peanut oil.

Provided by Gloria 15x

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 tablespoon paprika
1/2 teaspoon salt
12 ounces beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 lbs shrimp
vegetable oil
1 cup flour (for dredging)

Steps:

  • Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco.
  • Cover; let stand at room temperature at least 1 hour.
  • Heat oil to 375 degrees.
  • Dredge shrimp in flour, then dip in batter.
  • Fry shrimp, a few at a time until golden.
  • Drain on papertowels.
  • Serve with Creole Tarter Sauce.

Nutrition Facts : Calories 495.6, Fat 3.3, SaturatedFat 0.8, Cholesterol 441.7, Sodium 812.3, Carbohydrate 52, Fiber 2.3, Sugar 0.4, Protein 54.5

BEER BATTER SHRIMP



Beer Batter Shrimp image

These are light, tasty shrimp and are NOT coated with a thick batter. I like to serve these with a variety of sauces: cocktail, flavored butter sauce and maybe even a tartar sauce for those who like it. I've been preparing shrimp this way for almost 20 years and it's still my favorite way to serve fried shrimp. (Prep time includes time needed to prepare shrimp)

Provided by TPubmgjbd

Categories     Healthy

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs deheaded peeled shrimp (leave tail on for dipping)
1 (12 ounce) can light beer
1 cup plain flour
1 tablespoon salt
1 tablespoon paprika
oil (for deep frying)

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.

Nutrition Facts : Calories 384.4, Fat 4.5, SaturatedFat 0.8, Cholesterol 345.6, Sodium 2085.2, Carbohydrate 28.3, Fiber 1.5, Sugar 0.3, Protein 49.9

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