Crispy Ale-Battered Shrimp
Indulge in this delightful Crispy Ale-Battered Shrimp recipe, perfect for a special occasion or a cozy dinner at home. The light and crispy batter made with amber ale gives the shrimp a fantastic crunch without being overly heavy. Plan ahead as the beer batter requires a 2-hour resting period at room temperature to develop the perfect texture. This recipe yields enough to serve a crowd, making it ideal for gatherings. Enjoy these delectable shrimp with a zesty tartar sauce for an explosion of flavor!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
3/4 cup (for batter)
all-purpose flour
1 cup (for dredging the shrimp)
amber ale
3/4 cup (at room temperature)
large egg whites
4 (separated into two portions)
salt
1 1/4 teaspoons (to taste)
black pepper
1/2 teaspoon (to taste)
uncooked large shrimp
1 1/2 lbs (peeled, tails left on, and deveined)
shortening or oil
as needed (for deep frying)
Instructions
1
In a medium bowl, whisk together 3/4 cup of flour, 3/4 cup of amber ale at room temperature, and 2 of the large egg whites until the mixture is smooth and incorporated.
2
Cover the bowl with a kitchen towel or plastic wrap and allow the batter to rest at room temperature for 2 hours.
3
After 2 hours, preheat your oven to 250°F (120°C) to keep the shrimp warm once they are cooked.
4
In a separate large bowl, beat the remaining 2 egg whites until soft peaks form. Gently stir in about one-third of the beaten egg whites into the rested beer batter, then fold in the remaining egg whites until no streaks remain.
5
In a heavy pot or deep fryer, heat the shortening or oil to 375°F (190°C).
6
While the oil heats, place the remaining 1 cup of flour into a pie dish for dredging the shrimp.
7
Working in batches, take the peeled and deveined shrimp, coat them lightly with the flour to promote better batter adherence, shaking off any excess flour.
8
Hold the shrimp by the tail and dip them into the beer batter, ensuring they are well-coated.
9
Carefully lower a few shrimp at a time into the hot oil, being cautious not to overcrowd the pot.
10
Fry the shrimp for about 1 minute on each side, or until they are golden brown and cooked through.
11
Using tongs, transfer the cooked shrimp to an oven-proof baking sheet and keep them warm in the preheated oven while you fry the remaining shrimp.
12
Serve the crispy ale-battered shrimp hot with your favorite tartar sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Ale-Battered Shrimp?
It is a delightful seafood dish featuring large shrimp coated in a light, crunchy batter made with amber ale and egg whites, then deep-fried until golden.
What type of beer should I use for the batter?
The recipe specifically recommends using amber ale to give the shrimp a fantastic crunch and flavor without being overly heavy.
How long does the beer batter need to rest?
The batter requires a 2-hour resting period at room temperature to develop the perfect texture before use.
At what temperature should the beer be when making the batter?
The amber ale should be at room temperature when whisked with the flour and egg whites.
How many egg whites are required for this recipe?
A total of 4 large egg whites are needed, divided into two portions for different stages of the batter preparation.
What is the secret to making the batter light and airy?
Beating two of the egg whites to soft peaks and gently folding them into the rested batter creates an airy, light texture.
What temperature should the frying oil be?
The oil or shortening should be heated to 375°F (190°C) before frying the shrimp.
Why is the shrimp dredged in flour before dipping in batter?
Dredging the shrimp in flour first helps the beer batter adhere better to the surface of the shrimp.
How long do the shrimp need to fry?
The shrimp should be fried for about 1 minute on each side, or until they are golden brown and cooked through.
How do I keep the shrimp warm while frying in batches?
Preheat your oven to 250°F (120°C) and place the cooked shrimp on an oven-proof baking sheet inside to keep them hot.
What type of shrimp is best for this recipe?
Use 1 1/2 lbs of uncooked large shrimp that have been peeled and deveined, ideally with the tails left on.
Should the shrimp tails be removed?
The recipe suggests leaving the tails on, which makes them easier to hold while dipping and eating.
What dipping sauce is recommended?
This recipe is best enjoyed with a zesty tartar sauce for an explosion of flavor.
Can I use oil instead of shortening for frying?
Yes, you can use either shortening or a suitable deep-frying oil for this recipe.
How much flour is needed in total?
You will need 1 3/4 cups of all-purpose flour: 3/4 cup for the batter and 1 cup for dredging.
What seasonings are added to the recipe?
The recipe includes 1 1/4 teaspoons of salt and 1/2 teaspoon of black pepper, which can be adjusted to taste.
Is it okay to overcrowd the frying pot?
No, you should fry the shrimp in small batches and avoid overcrowding to ensure the oil temperature stays consistent and the shrimp get crispy.
How many ingredients are in this recipe?
The recipe consists of 8 main ingredients, including the shrimp, batter components, and frying oil.
Is this recipe suitable for a crowd?
Yes, it yields enough to serve a crowd, making it an ideal choice for gatherings and special occasions.
What equipment is needed for frying?
You will need a heavy pot or a deep fryer, along with tongs for handling the hot shrimp.
Can I make the batter in advance?
The batter specifically needs a 2-hour rest at room temperature, so it is recommended to start preparation at least two hours before you plan to fry.
What should the batter look like before resting?
The initial mixture of flour, ale, and two egg whites should be whisked until smooth and fully incorporated.
What is the purpose of the 2-hour rest?
The rest period allows the flour to hydrate and the batter to develop the specific texture needed for a perfect crunch.
How do you fold in the beaten egg whites?
Gently stir in about one-third of the beaten whites first, then fold in the rest until no streaks remain to keep the batter airy.
Should the shrimp be fresh or frozen?
The recipe calls for 1 1/2 lbs of uncooked shrimp; if using frozen, ensure they are completely thawed and patted dry before dredging.
What is the role of the salt and pepper?
They are used to season the dish to taste, typically added to the batter or the flour dredging mix.
Is the batter heavy?
No, the use of amber ale and whipped egg whites ensures the batter is light and crispy rather than dense.
How should I handle the shrimp when dipping into the batter?
Hold the shrimp by the tail and dip them into the beer batter to ensure they are well-coated before frying.
Can this recipe be considered healthy?
While it contains protein from the shrimp, it is a deep-fried dish; moderation is key as part of a balanced diet.
What is the best way to serve this dish?
Serve the shrimp hot immediately after frying, accompanied by tartar sauce for the best flavor experience.