Beer-Battered Cajun Shrimp


I think you’ve noticed by now that eating fried foods is one of my vices.  It is not unusual for me to go to the market, grab some Russet potatoes, and then go fry up a batch of French fries for dinner.  Just fries and nothing else, only because I have a craving for crispy, hand-cut fries.


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!)  Beer-based batter seems to cook up faster than its water- or milk-based counterparts.


Most pale lager works great for the batter; you just want to stay away from the dark, hoppy beers because the flavors can be a bit overpowering.  Plus, the batter turns out darker and it’s hard to gauge whether the shrimp is golden brown or if it’s due to the color of the beer.


And with the leftover beer?  I think you’d have to drink it.  You wouldn’t want to waste it, would you?

Beer-Battered Cajun Shrimp
Serves: 6
  • 1 cup beer
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tbsp paprika
  • ½ tsp dried thyme
  • ½ tsp oregano
  • ½ tsp black pepper
  • 1 tsp hot sauce
  • Vegetable oil, for frying
  • 2 lbs medium shrimp, peeled and deveined
  1. Pour the beer into a large bowl. Add the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. Let stand for 30 minutes.
  2. In a deep fryer or stainless steel pan, 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 drop 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.



  1. says

    Those look awesome! I cooked beer battered shrimp before but your recipe looks absolutely divine! The crazing for fried food, totally understand and me too :)