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Beer Battered Shrimp Recipe

Adding beer to a batter helps to give anything you coat a wonderful crunch. This batter works well with all fish, but I particularly love it with juicy shrimp. Serve with a tartare sauce for a great appetizer.

This recipe serves about 20.


  • 40 15-20 Count Shrimp (peeled with tail on)

  • 2 Cups All Purpose Flour

  • 1 Pinch Turmeric

  • 1 Tsp Salt

  • ½ Cup Beer

  • ½ Cup Water

  • Vegetable Oil for Deep Frying

Beer Battered Shrimp by Simon Majumdar


  1. Combine the flour, turmeric and salt in a bowl.

  2. Add the beer and water, and whisk until it has the consistency of a pancake batter.

  3. Cover in plastic wrap and allow to sit in the refrigerator for 30 minutes.

  4. When ready to serve, place the oil in a deep sided pan suitable for deep frying and bring to 325 degrees Fahrenheit.

  5. Hold the tail of the shrimp and dip in the batter so the body is covered, but the tail remains clean (this gives something for people to use to hold the shrimp).

  6. Place the shrimp in the oil and fry until golden (around 3 minutes).

  7. Place on paper towel to drain and sprinkle with salt.

  8. Serve with tartare sauce.

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