How to beer batter shrimp recipe with tempura on the stove is a fun Super Bowl appetizer or dinner finger food you can serve with tons of dipping sauces! Using fresh or Frozen Raw Shrimp and your favorite Budweiser lager, you are going to want seconds of these.
Deep fried shrimp is a fun finger food you can serve as an appetizer, snack or dinner. Using batter with beer adds a ton of flavor. On the stove you can make a large batch for a fun football food treat or for your family. Restaurant style only cheaper.
I have made all sorts of things with our 3 Ingredient Tempura Batter. You can coat veggies, meats and even firm fruits to fry up. Just makes things fun with a light fluffy outer texture that browns nicely but still keeps the insides tender as ever. A Japanese style of cooking that is actually easy to do right at home.
One idea is that you can make and pair these with our Beer Batter Fries for a duo you all will love. Just adds a rich kick of flavor but once fried really the alcohol is almost all cooked off. My girls even enjoy the flavor of this, even though they couldn’t point out that it is actually made with Budweiser.
Ingredient Notes
You are going to want about 1/2 lb. shrimp thawed, deveined, tails removed is what I use. Don’t buy the bag that says cooked or they will get too dry. You want raw and large or medium sizes.
All purpose flour is the base for the How to Make Beer Batter dry ingredients that will make your batter. I haven’t used another type but imagine it would work.
Baking powder will absorb any remaining moisture and make sure the outsides get really nice and crispy.
I mean salt and pepper are the basics. You do want to add a bit of this and that seasonings into the mix but the beer will add nice flavor just unto itself.
And then obviously you want to use some beer, but honestly any carbonated beverage will work. 😉 The bubbles makes it light and fluffy so you do want effervescence to your choice.
Like when we Deep Fried Chicken Wings it is best to use canola oil, or vegetable style. Those don’t really have a flavor to them so you can taste exactly what you made. As opposed to olive oil, peanut or coconut those have a flavor in of themselves so it will alter the overall flavor which you may not enjoy.
You can use all sorts of different dipping sauces but our favorite for this one in particular would be bang bang shrimp sauce. With fish like this and Beer Battered Halibut I usually just make tartar sauce or ketchup for the kids but you could make spicy mayo or even Ranch dressing.
What kind of beer is best to make beer batter?
I like a light blonde but you could use dark if you wanted a stronger flavor. This one is made sorta’ like our Deep Fried Coconut Shrimp but with your favorite lager. Now if you aren’t a huge beer drinker (me neither) I will share a few other dishes you can make with the other part of the can you open so nothing goes to waste. I hate that too, I get it. 😉
How do you keep batter from falling off shrimp?
You want to make sure that they are dry! That is 101 of getting any breading to stick to food. Just get a few paper towels ready so after you rinse them, set on top and gently roll it up. If super wet do this twice so the outsides are free from moisture.
How do you know when fried shrimp are done?
You can use a thermometer, the internal temperature of 145 should be reached. Insert into the crispy beer batter and inside the thickest part of the meat to test properly. This can be a nice add if you are hosting a Fish Fry too. Usually that just includes fillets but mixing it up is fun for everyone.
Beer Battered Shrimp Recipe
Equipment
- 1 dutch oven or deep pot
- 2 bowls
Ingredients
- 1/2 lb. shrimp, thawed, deveined, tails removed
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/3 tsp salt
- 1/3 tsp herbs, oregano, basil, thyme or combination of them
- 1/3 tsp coriander
- 1/3 tsp paprika
- 1/3 cup beer
- oil, for frying, canola or vegetable
Instructions
- Prep shrimp if not already shelled, deveined with tails removed. Lay on paper towels and press gently to remove excess moisture from the outside. Heat the oil to 350 F.
- Mix half the flour and salt in a bowl. Coat the shrimp on all sides. This way the batter will stick to them better.
- In another bowl, mix the remaining flour, coriander, paprika, dried herbs, baking powder, and beer. Beat until combined. Dip the shrimp in the batter.
- Transfer battered shrimp to the hot oil. Cook for about about 3 minutes, turning halfway through for even cooking until golden browned. Transfer the shrimp to napkins to absorb excess oil. Sprinkle with salt if desired.
- Serve with dips of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I want a vegetable side you can pick up too, I will use the same oil to make some Tempura Zucchini to serve alongside of these. Other things like baby bella mushrooms work the same way and easy to make both to mix and match your meal up.
How to Save Battered Food
Whether you make Beer Battered Chicken Tenders or with seafood like this, wait until it has completely cooled first. Then store it in an airtight container or resealable plastic bag in the refrigerator. Make sure it’s properly sealed to prevent the food from drying out or absorbing odors from the fridge.
When you’re ready to enjoy the leftover battered food, reheat it in the oven, air fryer or a toaster oven for the best results. This will help maintain the crispiness of the batter. Alternatively, you can reheat in a microwave for a shorter time, but be aware that the texture of the batter may not be as crispy as when freshly cooked.
I highly recommend using an air fryer at 400 degrees preheated for a few minutes shaking the basket every minute or so until crisped again and heated to your liking.
