Beer-battered shrimp and quick spicy remoulade

Heather Disarro

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Beer-battered shrimp is not only delicious, but dangerously easy. Let your favorite beer do the flavoring in the batter, and let your taste buds go wild!

beer battered shrimp

Beer-battered shrimp with quick spicy remoulade

Serves 4


  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup flour, plus 2 tablespoons
  • 2 tablespoons melted butter
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 ounces dark beer
  • Vegetable oil for frying, about 4-6 cups
  • 1 cup mayonnaise
  • 3 tablespoons coarse grain mustard
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup chopped dill pickles


  1. In a bowl, whisk together the 1/2 cup of flour, butter and baking powder.
  2. Gently stir in the beer until it reaches the consistency of thin pancake batter.
  3. Refrigerate for about 15 minutes.
  4. Season the shrimp with the salt and toss with the 2 tablespoons of flour.
  5. Heat the oil in a small pot over medium-low heat to 350 degrees F.
  6. When the oil is ready, dredge the shrimp in the batter until thickly coated.
  7. Fry for about 1-1/2 to 2 minutes on each side until the batter is golden and crunchy and the shrimp are cooked through.
  8. To make the remoulade, stir together the mayonnaise, the mustard, Old Bay seasoning and chopped pickles.
  9. When the shrimp have all been cooked, serve hot with the remoulade.

Endless beer batter possibilities

Beer-battered fried chicken
Beer-battered onion rings
Beer-battered fish tacos

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.