Beer-Battered Shrimp with Honey Mustard Dipping Sauce
Categories: Seafood

LA Times

1 cup flour plus extra for dusting

2 teaspoons cayenne

2 teaspoons salt

½ teaspoon baking powder

1 teaspoon sugar

1 8-ounce bottle of beer at room temperature

1 ½ pounds of shrimp

4 cups peanut oil for frying

Lemon wedges for garnish


Honey-Mustard Sauce

6 tablespoons honey

¼ cup Dijon mustard

¼ teaspoon Tabasco



Combine flour, cayenne, salt, baking powder and sugar in a medium bowl.  Add beer and whisk until smooth.  Set aside uncovered for at least an hour.



Combine ingredients in a small bowl.



In a large saucepan, heat oil to 350°.  (If you don’t have a deep-fryer or a coking thermometer, test the heat of the oil by dropping in a few drops of batter; if they immediately float to the surface, the oil is ready.)


Pat shrimp dry and dust with flour.  Shake of excess flour and dip one at a time in the batter.  Fry about five pieces at a time until crisp and golden, about 2-3 minutes.


Remove shrimp with basket or slotted spoon.  Drain on paper towels.  Serve while warm with lemon wedges and dipping sauce.


20 Minutes

2-3 minutes per batch



2006-11-24 19:37:19

We love the Popcorn Shrimp at the Cheesecake Factory.  This runs a close second.

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