Beer Batter Fried Spicy Shrimp Recipes

Steps:

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
• Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
• Enjoy!

Steps:

• Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
• Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
• Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
• Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
• Dip shrimp into batter, letting excess drip into bowl.
• Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
• Sprinkle with coconut and serve hot with tartar sauce.

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Steps:

• In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
• In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!