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🧄 Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp paprika (optional for color)
- 1 cup cold beer (lager or amber ale works best)
- Vegetable oil for frying
Optional Dipping Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha or hot sauce
🍳 Instructions
- Prep the shrimp Pat shrimp dry with paper towels. This helps the batter stick better.
- Make the batter In a bowl, whisk together flour, cornstarch, baking powder, salt, and paprika. Slowly pour in cold beer and whisk until smooth. Let the batter rest in the fridge for 10–15 minutes.
- Heat the oil Fill a deep pan with 2–3 inches of vegetable oil. Heat to 350°F (175°C).
- Coat and fry Dip each shrimp into the batter, letting excess drip off. Fry in batches for 2–3 minutes until golden and crispy. Don’t overcrowd the pan.
- Drain and serve Transfer shrimp to a paper towel-lined plate. Serve hot with your favorite dipping sauce.
