Crispy Beer-Battered Shrimp Recipe

About this recipe

This pescatarian-friendly dinner features succulent shrimp coated in a spiced beer batter and fried to golden perfection. Serve with your favorite dipping sauce for a satisfying meal.

Ingredients

• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 330 ml Corona Cero 0.0 Nonalcoholic Beer
• 1 ltr Eggsential Liquid Egg Whites
• 1 Unit Cj Korean Pancake Flour Mix
• 1 pack (25 g) Snapin Nutmeg Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Peel and devein the shrimp, ensuring they are clean and ready to cook.
2. 2. In a mixing bowl, combine 1 cup of flour, 1/4 teaspoon of nutmeg, 1 tablespoon of ground coriander, and 1/2 teaspoon of salt.
3. 3. Gradually pour in 3/4 cup of beer while whisking until the mixture forms a smooth batter. Adjust with a little more beer if needed to achieve a pancake batter consistency.
4. 4. Brush the top of the batter with 1 tablespoon of vegetable oil to prevent gas from escaping. Cover the bowl with plastic wrap and let the batter rest in a warm place for 30 minutes.
5. 5. In a separate bowl, beat 2 egg whites until they form soft peaks. Gently fold the beaten egg whites into the rested batter using a rubber spatula.
6. 6. Heat enough vegetable oil in a deep fryer or large skillet to reach a temperature of 350°F (175°C).
7. 7. Dip each shrimp into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry in batches to avoid overcrowding.
8. 8. Cook the shrimp for 2-3 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
9. 9. Serve the crispy beer-battered shrimp immediately with your choice of dipping sauce or a side salad.