Beer Battered Shrimp Recipe

Ingredients for Beer Battered Shrimp

• All Purpose Flour
• Ale
• 4 large egg whites
• Salt
• Black Pepper
• Large Shrimp
• Enough shortening (vegetable or canola) to fill your pot or fryer to a depth of at least 2 inches.

How to Make Beer Battered Shrimp

1. In a medium bowl, whisk together ¾ cup all-purpose flour, ¾ cup room temperature beer (lager or pilsner recommended), and 2 large egg whites until smooth.
2. Cover the bowl and let the batter rest at room temperature for 2 hours.
3. Preheat oven to 250°F (120°C).
4. In a large bowl, beat the remaining 2 large egg whites until soft peaks form.
5. Gently fold about ⅓ of the stiff egg whites into the beer batter to lighten it. Then, carefully fold in the remaining egg whites until just combined.
6. Heat shortening (vegetable or canola) to 375°F (190°C) in a large, heavy-bottomed pot or deep fryer.
7. Place 1 cup all-purpose flour in a shallow dish.
8. Working in batches, dredge the shrimp in the flour, ensuring they are evenly coated.
9. Dip each shrimp into the batter, allowing excess batter to drip off, ensuring it's fully coated.
10. Carefully lower the battered shrimp into the hot shortening, a few at a time, to avoid overcrowding.
11. Fry the shrimp for 2-3 minutes per side, until golden brown and cooked through. Shrimp are done when they are pink and opaque.
12. Remove the cooked shrimp with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Transfer to a baking sheet and keep warm in the preheated oven while you fry the remaining shrimp.
13. Serve immediately with your favorite dipping sauce, such as tartar sauce or cocktail sauce.