This crispy beer battered fried shrimp recipe (popcorn shrimp) is such an easy appetizer for any meal of the day. The fried shrimp features tender texture encased in a crispy, golden-brown crust. The extra popcorn and creamy spicy mayonnaise sauce served on the side are the secrets that make this recipe is your must try.
The spicy mayonnaise sauce in this beer battered fried shrimp recipe is also paired perfectly with this super easy (and also crispy) breaded chicken cutlets or Cajun fried chicken nuggets.
Besides regular, easy to find ingredients in this beer battered fried shrimp; there are some special ingredients required to make one of a kind creamy spicy mayonnaise sauce.
Two different kinds of alcohol in the recipe: Cointreau and cognac.
- Cointreau is an orange flavor liquor that is frequently used in desserts. So using Cointreau in this mayonnaise dipping will bring out that 'secret' flavor that everybody will be wow about.
- If you don't have Cointreau, you can substitute it for Grand Marnier, orange extract or orange juice (for non-alcoholic usage).
- If you don't have cognac, you can use brandy or peach juice instead.
Why use beer batter to fry shrimp?
- Beer batter was used instead of regular water or dairy batter because beer contains alcohol and evaporates faster than water.
- This reaction helps to provide lighter plus crispier outer skin for fried shrimps. (Also see: Bonchon style crispy chicken wings)
- Finally, quick evaporation requires less time to cook than water/dairy base batter. So we can avoid overcooking those delicious shrimps.
How to make crispy popcorn shrimp
Make beer batter: In a mixing bowl, combine all ingredients and whisk until everything combined. Let the batter rest for at least 30 minutes before starting cooking.
Coat shrimps with beer batter: In a large cooking pan, fill it half way with vegetable oil and heat over high heat. Make sure the oil temperature reaches 350F before frying. Hold the shrimp by the tail, lightly dredge it in AP flour or tapioca starch, then carefully dip it into beer batter.
Deep fry shrimp: Carefully lower (do not throw) the shrimp into hot oil. Add few more shrimps to the pan. Don’t overcrowd or shrimps will become soggy as the temperature of the oil drops.
Check for doneness: Shrimps are done when their outer layers turn deep golden brown and become crispy. Approximately 7-9 minutes. Serve this easy crispy popcorn shrimp immediately.
Definitely. That's the most advantage of a battered fried dish over a panko breaded dish.
All you need to do is cutting down the frying time, from 5 minutes to 3 minutes. Then let them cool down completely to room temperature before store them in a freezer.
Thaw frozen shrimp in the fridge over night. Then take them out to room temperature 5-10 minutes before frying time.
You have two options: either deep fry them again or pop them in an air fryer. It'll take only 1 to 2 minutes (for both method) to finish.
Fried shrimps will be crispier this way compared to the original version.
Absolutely. You can store beer batter in an air tight container, under refrigeration for up to 2 weeks.
Yes, it can. If for some reason you don't like using beer batter. You can always opt out for flour breaded shrimp instead.
You'll need: 1c of whole milk + ½ tsp salt in one bowl, and 1 c of AP flour + 1tbsp baking powder + ½ tsp black pepper in different bowl.
Then add shrimp to milk mixture and toss them to coat in flour mixture. Gently shake off any excess flour and carefully put them in hot oil to fry.
Crispy Beer Battered Fried Shrimp (Popcorn Shrimp)
- 1 c AP flour
- ½ c corn starch
- 1.5 c beer cold
- 1 tsp baking powder
- 1 tsp salt
Creamy spicy mayo sauce
- 2 oz ketchup
- 3 oz mayonnaise
- 0.2 oz Cointreau or Grand Marnier, OJ
- 0.2 oz cognac or brandy, peach juice
- 0.2 oz Tabasco
For popcorn shrimps
- 1 lb shrimps about 15 shrimps, peeled, tail-on
- ½ c AP flour or tapioca starch
- 1 small lime cut into wedges
- 1 bag popcorn
- 3 cup vegetable oil for frying
- 1 tbsp Cajun seasoning
Make beer batter
- In a mixing bowl, combine all ingredients and whisk until everything is combined. Let the batter rest for at least 30 minutes before starting cooking.1 c AP flour, ½ c corn starch, 1.5 c beer, 1 tsp baking powder, 1 tsp salt
Make creamy spicy mayo sauce
- Mix all ingredients in a small mixing bowl, then set aside for later use (under refrigeration).2 oz ketchup, 3 oz mayonnaise, 0.2 oz Cointreau, 0.2 oz cognac, 0.2 oz Tabasco
- In a large cooking pan, fill it halfway with vegetable oil and heat over high heat. Make sure the oil temperature reaches 350F before frying.1 lb shrimps, 3 cup vegetable oil
- Put AP flour or tapioca starch in a big shallow dish.½ c AP flour
- Hold the shrimp by the tail, lightly dredge it in AP flour or tapioca starch, then carefully dip it into beer batter.
- Carefully lower (do not throw) the shrimp into the hot oil. Add a few more shrimps to the pan. Don’t overcrowd, or shrimps will become soggy as the temperature of the oil drops.
- Shrimps are done when their outer layers turn deep golden brown and become crispy. Approximately 5 minutes. Serve this easy crispy popcorn shrimp immediately.
- Serve popcorn shrimps immediately with popcorn, creamy, spicy mayo sauce, and lime wedges on the side, and sprinkle Cajun seasoning on top.1 small lime, 1 bag popcorn, 1 tbsp Cajun seasoning
- Beer batter can be kept in an air-tight container (in the fridge) for up to 2 weeks. Remember to shake or stir the batter before every use.
- Creamy, spicy mayo sauce can be kept in an air-tight container for up to 3 days.
- To check if the oil is ready to fry: you can use a cooking thermometer to see if the oil reaches 350F. Or you can throw in the oil a dash of flour; if the flour is sizzling and dissolve immediately, it means the oil is ready.
- If you don't have Cointreau, you can substitute it for Grand Marnier, orange extract, or orange juice (for non-alcoholic usage).
- If you don't have cognac, use brandy or peach juice instead.
- If you don't like using beer batter, you can substitute for flour breaded option: 1c of whole milk + ½ tsp salt in one bowl, and 1 c of AP flour + 1tbsp baking powder + ½ tsp black pepper in a different bowl. Add shrimp to milk mixture and toss them to coat in flour mixture. Gently shake off any excess flour and carefully put them in hot oil to fry.