Crispy Beer Battered Fried Shrimp (Popcorn Shrimp)
This crispy beer battered fried shrimp recipe (popcorn shrimp) features a tender texture encased in a crisp, golden-brown outer crust.
Servings: 4 servings
Calories per serving: 1986kcal
Ingredients
Beer batter
- 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
Instructions
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
Fry shrimps
- 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.
Serving
- 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
Notes
Tips
- 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.
Substitution
- 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.
Nutrition
Calories: 1986kcalCarbohydrates: 61gProtein: 29gFat: 181gSaturated Fat: 28gPolyunsaturated Fat: 104gMonounsaturated Fat: 41gTrans Fat: 1gCholesterol: 192mgSodium: 1131mgPotassium: 481mgFiber: 3gSugar: 4gVitamin A: 962IUVitamin C: 7mgCalcium: 156mgIron: 4mg