You can make these nice, puffy beer-battered shrimp with very little effort. You just need to let the batter sit for 30-45 minutes before you start dipping and frying the shrimp. We found that the best frying temperature for the shrimp was about 350˚ F. They still take only minutes to brown.
If you are using a stand mixer, you might find that it can’t beat a single egg white. We usually put in two so the beaters will catch the whites, and then only use about half of the beaten whites.
- 1 lb shrimp, peeled and deveined.
- ½ cup flour
- Dash of salt
- 1 beaten egg
- 1 Tb melted butter
- ½ cup beer
- 1 egg white, beaten
- About 3-4 cups canola oil
- Lemon wedges
- Seafood sauce of your choice
Folding egg whites into batter
- Mix the flour and salt and stir in the butter and egg.
- Add the beer gradually, stirring only until smooth.
- Let the batter stand in a warm place for 30-45 minutes
- Preheat the oil to 350˚ F.
- Beat the egg white to stiff peaks.
- Fold the egg white into the batter.
- Dip the shrimp into the batter and drop directly into the hot oil. Cook only 5-6 at a time to keep the oil from cooling.
- Serve with French fries, lemon wedges and cocktail sauce.
Since you have the hot oil, why not make some French fries, too? Cut about 1 or potatoes per person into strips and soak in cold water for an hour, and then drain them.
Turn the oil temperature up to 375˚ F. Dry the fries, and cook them in a couple of batches. Serve at once.
Shrimp and fries, with corn