Crispy Beer Battered Prawns, or of course Shrimp, depending on where you live! What can I say other than these are WONDERFUL! Light and crispy batter around delicious juicy shrimp, add your favorite dip and these are a perfect starter or party food.
The batter has a hint of beer flavor, and is light and crispy crunchy.
The prawns are juicy and sweet.... add to that your favorite dipping sauce such as our Best Ever Tartar Sauce recipe (although these are so good on their own too!) and this makes for a perfect starter or party food, or our garlic butter sauce for seafood.
Prawns are very expensive where I live, and so I have used frozen ones, defrosted and cleaned. They were delicious and perfect!
Try and choose medium-sized prawns, you know, when you curl your index finger, that size!
We've also got a great recipe for British Beer Battered Fish and Chips.
Be sure to take a look at our recipe and I've also added some photos of the Fish n Chip shops in the UK for you to see!
I hope you will enjoy these crispy beer battered shrimp as much as I do!
Ingredients
1 dozen fresh or frozen prawns, shelled and deveined.
½ cup flour, seasoned with salt and pepper (for pre-coating)
Vegetable Oil for deep frying. (calculate amount according to the size of your pan)
The Batter
½ cup or 50 g All Purpose Flour
¾ Teaspoons baking powder
4 Tablespoons Milk
½ Tablespoon Olive oil
1 Tablespoon water
Pinch of salt
3 Tablespoons of fizzy lager or beer. (A light beer works best). You can use fizzy water instead of beer.
Instructions
1. If you are using frozen prawns, defrost them. De-shell and devein then pat dry with some kitchen paper.
2. Heat up the oil in your fryer/pan until it reaches 180 C / 350 F.
3. Mix your flour and salt and pepper well in a shallow dish and cover the prawns with the flour and shaking off any loose flour.
4. Make up the batter.
Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk.
Don't worry if there are lumps in the batter. This is good!
If you don't have a thermometer, drop a bit of batter in the oil and see if it sizzles to the surface.
5. Add the fizzy beer or fizzy water to your batter and gently mix it.
It should have the consistency of a pouring cream or yogurt.
If it is too thick, add a little of your fizzy liquid.
6. Place a few sheets of kitchen paper in your baking tray or plate. We will use this to place the prawns once they're cooked.
7. We will cook 4 - 6 prawns at a time, depends on the size of your pan/fryer.
Taking the end of each prawn by its tail, place it in the batter and coat it well.
Take it out of the batter and leave the excess to drip off, say for about 5 seconds.
Then gently place it in the hot oil, and cook for 2 - 3 minutes until it becomes crispy and golden brown just like in the photos below.
If the batter starts going brown too quickly, turn the temperature down a little.
Place on the kitchen paper then keep warm in the oven, whilst you cook the other prawns (if you are making a large batch) the same way and add to the oven.
Serve on their own or with your favorite dip!
We'd love to hear from you and what you thought of our Crispy Beer Battered Shrimp recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here's our delicious Best Ever Tartar Sauce to go with the shrimp
📋 Recipe Card
Crispy Beer Battered Shrimp
Light and crispy batter around delicious juicy shrimp, add your favorite dip and these are a perfect starter or party food.
Ingredients
- 1 dozen fresh or frozen prawns, shelled and deveined.
- ½ cup flour, seasoned with salt and pepper (for pre coating)
- Vegetable Oil for deep frying., calculate amount according to the size of your pan
The Batter
- ½ cup or 50 g All Purpose Flour
- ¾ Teaspoons baking powder
- 4 Tablespoons Milk
- ½ Tablespoon Olive oil
- 1 Tablespoon water
- Pinch of salt
- 3 Tablespoons of fizzy lager or beer. . You can use fizzy water instead of beer., A light beer works best
Instructions
- If you are using frozen prawns, defrost them. Deshell and devein then pat dry with some kitchen paper.
- Heat up the oil in your fryer / pan until it reaches 180C / 350F.
- Mix your flour and salt and pepper well in a shallow dish and cover the prawns with the flour and shaking off any loose flour.
- Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!
- If you don't have a thermometer, drop a bit of batter in and see if it sizzles to the surface.
- Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.
- Place a few sheets of kitchen paper in your baking tray or plate. We will use this to place the prawns once they're cooked.
- We will cook 4 - 6 prawns at a time, depends on the size of your pan / fryer. Taking the end of each prawn by its tail, , place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds.
- Then gently place it in the hot oil, and cook for 2 - 3 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.
- Place on the kitchen paper then keep warm in the oven, whilst you cook the other prawns (if you are making a large batch) the same way and add to the oven.
- Serve on their own or with your favourite dip!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 77mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 2g
Delicious Shrimp and Seafood Recipes
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Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish!
Refreshing Shrimp Salad is a lovely salad which you can make ahead. There's also a great dressing recipe too!
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Cajun Crabmeat Au Gratin. A truly delicious recipe full of fantastic flavors. Options to add shrimp or crawfish too! Delicious served as an appetizer or main meal.
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Kathleen
LOVED the recipe...hated the website.
As for the recipe, this is by far the best tempura recipe I've ever made. I substituted Sparkling Cider for the beer but it still turned out amazing. It was beautiful too--like something you'd get at a restaurant!
But between pop-up ads, and photos with links to other recipes, it was very hard to just follow the recipe. I wanted to print it out so I didn't have to contend with the pop ups, but never did find a print option. (It might be there--but I couldn't find it--so much to wade through!)
Wish you would find a different format. I probably won't check out any of your other recipes because this was so frustrating...yet I would have liked to see what else you had to offer since this was so delicious.
Janet Miller
These look wonderful! But I'm just curious. I've made fish, shrimp, and onion rings for years using a beer batter. But all my batter has ever been is equal parts beer and flour. No, milk or baking powder. They've always been light and crispy... looking pretty much like you are showing here. I know it seems like a lot of beer, but the fish or onion rings are definitely the star... not over-taken at all by the flavor of the beer.