Beer Battered Cajun Shrimp has all of the components of perfect game-day food: big, bold flavors, crispy, AND crunchy. Feel free to use your favorite beer in the batter!
I had some shrimp that needed to be used up, and a lone bottle of Corona sitting in the fridge. What to do? Deep-fried, beer-battered. You really can’t go wrong with that!
Once I had all the components ready it only took a few minutes to cook up (it took even less time to devour). I hope you like it too!
- 1 cup all-purpose flour
- 1 tbsp paprika
- ½ tsp dried thyme
- ½ tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 cup beer
- 1 tsp hot sauce
- 2 lbs medium shrimp, peeled and deveined
- Vegetable oil, for frying
- Lemon wedges, malt vinegar, tartar sauce, for serving (optional)
- In a large mixing bowl, whisk together flour, paprika, thyme, oregano, salt and pepper. Whisk in beer and hot until the batter is well blended. Let stand for 30 minutes.
- In a deep fryer or stainless steel pot, heat at least 2 inches of oil over medium heat to 365°F.
- Dip shrimp in beer batter, let excess batter drip off, and gently place them into the hot oil. Fry in small batches until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve hot with lemon wedges, malt vinegar, or tartar sauce if desired.