Growing up near the Gulf Coast, my summers were marked by the smell of seafood frying in my Mom’s kitchen. Of all her specialties, beer-battered shrimp always had my family running to the table. The secret, she’d whisper as I watched her work, wasn’t just in the ingredients but in the bubbles of the beer that created that perfect, airy crunch
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Years later, I’ve perfected her technique, and I’m excited to share this family favorite with you. The combination of light, crispy batter and succulent shrimp creates a flavor experience that’s both nostalgic and undeniably delicious. Whether you’re serving these as an appetizer at your next gathering or as the star of a weeknight dinner, this recipe is guaranteed to impress.
What Makes Beer Battered Shrimp So Special?
Beer battered shrimp stands apart from other fried seafood for one simple reason: science! The carbonation in beer creates millions of tiny air bubbles that expand when they hit hot oil. At the same time, the alcohol in beer evaporates at a lower temperature than water, resulting in a quicker, crispier exterior that locks in the shrimp’s natural moisture.
The result? A light, airy coating that shatters with each bite, revealing perfectly cooked, juicy shrimp inside. Plus, despite using beer in the recipe, the alcohol cooks off completely, leaving behind only a subtle malty flavor that enhances the sweetness of the shrimp.
Ingredients
For the Shrimp:
- Shrimp (large, 16-20 count) – The star of the dish, providing a sweet, tender counterpoint to the crispy exterior
- Beer (12 oz light lager or pilsner) – Creates air bubbles for a lighter, crispier batter and adds subtle malty flavor
- All-purpose flour – Forms the structure of the batter and helps it adhere to the shrimp
- Salt – Enhances all the flavors and balances the sweetness of the shrimp
- Paprika – Adds a touch of smoky sweetness and appealing color to the batter
- Red pepper flakes – Provides a gentle heat that complements the seafood without overwhelming it
Optional Seasoning Additions:
- Garlic powder – Adds depth and savory notes
- Old Bay seasoning – Brings classic seafood flavoring
- Cayenne pepper – Increases heat level for spice lovers
- Black pepper – Adds subtle warmth and complexity
Equipment Needed
- Baking sheet
- Deep pot or deep fryer
- Deep-fry/candy thermometer (if not using a dedicated fryer)
- Large mixing bowl
- Whisk
- Slotted spoon or spider strainer
- Paper towels
- Wire cooling rack
What beer is best for beer batter?
Leave those stouts, lambics, sours, and other offbeat beers in the fridge, no matter how much you enjoy drinking them. You’ll get the best results with a lighter, less flavorful variety.
This means sticking to pilsners, lagers, pale ales, blonde ales, and similar styles. Brandwise, this includes familiar names like Budweiser, Coors, and Miller, particularly their light versions. For a bit more flavor, try an IPA for a complex, hoppy element to your fried shrimp.
How to Make Beer Battered Shrimp
- Peel the shrimp and devein them, if necessary and desired.
- Pat the shrimp dry with a paper towel and lay them on a plate in a single layer.
- Heat frying oil to 350 degrees F.
- Make your batter: add beer to a large mixing bowl, then sift in dry ingredients. Whisk until frothy and combined.
- Dip shrimp in the batter. Allow the excess batter to drip off before frying the shrimp.
- Deep fry in oil until shrimp are golden and float to the top, about two to three minutes.
- Drain fried shrimp on a wire rack over a cookie sheet.
Beer battered fried shrimp are best enjoyed hot and fresh from the fryer.
Run out of shrimp? Slice up some onion rings or get some whole mushrooms to fry with the leftover batter!
Tips for Making Best Beer Battered Shrimp
- Choose the right beer: Use a lighter beer such as a pilsner or lager. See the section above for more information on the best beer for beer batter.
- Don’t overwork the batter: Your batter is ready to go when all the dried ingredients are fully hydrated and incorporated. It’s preferable to leave a few lumps in the mix rather than whipping the mixture to death.
- Cold batter and hot oil are key: Keep your beer batter cold by placing the bowl inside a larger one filled with ice and water. Adding your shrimp to the hot oil will naturally lower the temperature, so ensure it has time to heat back up between batches.
- Use the beer batter as soon as possible: We mentioned the benefits beer’s carbonation provides, but these go flat in just a few minutes. Fry the shrimp quickly, and if you’re cooking for a large group, it’s worth making several smaller batches of batter as you cook rather than one big one at the start.
What to Serve with Beer Battered Shrimp
Beer battered shrimp pair well with a wide variety of sides and dipping sauces. Some of the best options include:
- Coconut Shrimp Sauce
- Homemade Tartar Sauce
- Pineapple Plum Sauce
- Shrimp Cocktail Sauce
- Sweet Chili Sauce
Meanwhile, make it a full meal by pairing your fried shrimp with sides like french fries, coleslaw, hush puppies, or roasted, steamed, or grilled vegetables.
Storage and Reheating
While beer battered shrimp are truly at their peak when fresh, leftovers can be stored and enjoyed later:
Storage: Allow shrimp to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
Freezing: Place cooled shrimp in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 1 month.
Reheating: For the crispiest results, reheat in a 350°F oven for 5-7 minutes. Avoid the microwave, which will leave your once-crispy shrimp soggy and disappointing.
Beer Battered Fried Shrimp
Ingredients
- 2 pounds shrimp peeled
- 12 ounces beer
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon paprika
- ½ teaspoon ground red pepper
Instructions
- 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.
Video
Notes
Pro Tips for Perfect Beer Battered Shrimp
- Keep it cold: Refrigerate your beer until just before using. Some chefs even place their batter bowl in an ice bath while working to maintain those all-important bubbles.
- Stay dry: The drier your shrimp, the better the batter will adhere. Don’t skip the paper towel step!
- Mind the temperature: Oil that’s too cool will result in greasy, soggy batter. Too hot, and the outside will burn before the shrimp cooks through. An investment in a good thermometer pays off here.
- Work in small batches: Adding too many shrimp at once will dramatically lower your oil temperature. Fry in batches of 4-5 for best results.
- The beer matters: While you don’t need an expensive craft brew, different beers will impart different flavors. Light beers produce a more neutral, crispy coating, while IPAs add a pleasant hoppy note.
Equipment
Nutrition
Love shrimp? Try these easy recipes!
- Bang Bang Shrimp
- Coconut Shrimp
- Garlic Shrimp Pasta
- Honey Walnut Shrimp
- Shrimp Parmesan
- Shrimp Pasta Salad
- Shrimp Tempura
More Beer Batter Recipes
Check out more of my quick and easy recipes and the best shrimp recipes here on CopyKat!
I tried this doing pan frying as I do not have a deep fryer and it did not work well – just an fyi for those that might try as well. I made sure the shrimp were completely dry before battering them and i even added a little more flour to the batter for the second batch thinking it might stick better but it did not. Flavor of what did fry was good but I would not encourage pan frying, the batter slipped off with both attempts.
I wouldn’t think that pan frying would be a great technique when the recipe indicates deep frying.
Pretty good but messy. I wonder if they can be made in an air fryer (which I have yet to buy).
Wet batters slip off of the meat before get a chance to cook in an air fryer. Breaded shrimp works in an air fryer.
If you place food in the freezer 10-15 min. before frying it will stick.
Thank you for the heads up!
Shrimp came out delicious! My whole family loved them!
This recipe looks SOOO good and I’m anxious to try it. I’d like to ask, though, what is the “unit of measurement” in the nutrition guide? Is that 152 kcal per shrimp? What is considered a serving? Thank you very much. Sure does look good!!
The total amount of the final shrimp should be divided by the number of servings.
Update. Pat very dry and get oil the right temp. Was very goid
Amazing! Thank you for sharing this. We loved it!!!
Made these at my fish fry! They were great!