Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!

If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.

Beer Battered Shrimp and Fries

I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.

Also try my blackened fried shrimp.

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Cuisine American
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Calories 698kcal
Author Mike

Ingredients

For the shrimp

  • 1 pound large shrimp peeled, deveined (I used 20-24 count shrimp)
  • all-purpose flour
  • vegetable oil for frying

For the shrimp batter

  • 1 cup all-purpose flour
  • 1 cup lager beer plus more, if needed
  • 2 teaspoon Old Bay Seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the fries

  • 2 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 tablespoon Cajun spice
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup lager-style beer
  • vegetable oil for frying

Instructions

For the shrimp (note the fries need to soak, so start them well before you plan on eating)

  • Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
  • In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
  • Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
  • Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.

For the fries

  • Fill a large bowl with cold water.
  • Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peels yours first if you desire.
  • Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
  • In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
  • Heat oil in your deep fryer or Dutch oven to 350 F.
  • Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
  • Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.

Nutrition

Calories: 698kcal | Carbohydrates: 120g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 3808mg | Potassium: 1239mg | Fiber: 7g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 10mg

Nutritional values are approximate.

Blackened Fried Shrimp

I could probably eat a ton of these blackened fried shrimp. I was already badly addicted to fried shrimp. Then along came these beyond-delicious treats and my addiction somehow got worse. I didn’t even think that was possible. Yummy crunchy batter that has a great light spiciness to it. The batter isn’t too thick. It isn’t too thin. You really just can’t stop eating them.
Blackened Fried Shrimp

For a little extra kick, sprinkle the shrimp with more of the seasoning just after you remove them from the hot oil. Why go thru the trouble of making the blackened seasoning from scratch? That store-bought stuff is just way too salty for me. But you’re certainly free to use it.

Also try my Cajun fried shrimp and my beer battered shrimp and fries.

Blackend Fried Shrimp

I could probably eat a ton of these blackened fried shrimp. I was already badly addicted to fried shrimp. Then along came these beyond-delicious treats and my addiction somehow got worse.
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 203kcal
Author Mike

Ingredients

  • 1 pound large shrimp peeled, deveined
  • vegetable oil for frying

For the blackened seasoning (may make a bit more than you'll need)

  • 1 tablespoon paprika
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the flour station

  • 1/2 cup self-rising flour
  • 2 teaspoons blackened seasoning from above

For the dipping station

  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon hot sauce

Instructions

  • Place shrimp into a large bowl. Season with two teaspoons of the blackened seasoning and toss well.
  • Combine the flour and blackened seasoning. Dip the shrimp into the mixture and coat well. Transfer to a plate and place into the freezer for five minutes. Reserve the flour mixture.
  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • Whisk together the egg, milk and hot sauce in a pie plate or shallow dish.
  • Dip the shrimp into the egg mixture and then return to the flour mixture to coat.
  • Shake off excess flour and fry 3-4 minutes or until golden brown, turning once.
  • Serve with your favorite tartar sauce or cocktail sauce.

Nutrition

Calories: 203kcal | Carbohydrates: 14g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 1778mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 3mg

Nutritional values are approximate.

Cajun Fried Shrimp

My two biggest food obsessions? Chicken wings and fried shrimp. I could eat either one any time, any where. I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked.Cajun Fried Shrimp

This is shrimp done up right. I served these Cajun fried shrimp with a crazy wonderful remoulade that has ended up being a shrimp-dipping staple in our house. It’s great for fries fish, too.

For that little extra ‘something’ sprinkle the shrimp lightly with Old Bay seasoning just before serving.

Also try my crispy fried shrimp and my blackened fried shrimp.

Cajun Fried Shrimp

I’ve never had wings or shrimp that I didn’t absolutely love. Like these Cajun fried shrimp. Lightly crunchy. Stick-to-the-shrimp batter. A little heat. Perfectly cooked.
Course Appetizer or Main
Cuisine Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 444kcal
Author Mike

Ingredients

  • Vegetable oil for frying
  • 1 cup buttermilk
  • 1 large egg lightly beaten
  • 1 tablespoon Creole mustard
  • 1 tablespoon hot sauce
  • 1/2 cups self-rising flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 1/2 pounds shrimp peeled and deveined
  • Spicy Remoulade Sauce recipe follows

For the Spicy Remoulade Sauce

  • 1 shallot finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon hot sauce
  • 1/2 medium lemon juices

Instructions

  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • In a pie plate or shallow dish, whisk together the buttermilk, egg, and mustard.
  • In another pie plate or shallow dish, whisk together the flour, cornmeal, paprika, salt, cayenne and garlic powder.
  • Working in batches, add the shrimp to the flour mixture and coat well.
  • Shake off excess then place into the buttermilk mixture.
  • Shake off excess then return to the flour mixture, coating again.
  • Add to the hot oil and fry 3-4 minutes or until golden brown, turning once. Remove to a paper towel-lined plate to drain.
  • Serve with the spicy remoulade sauce.

For the Spicy Remoulade Sauce

  • Whisk together all ingredients in a small bowl. Refrigerate until ready to use.

Nutrition

Calories: 444kcal | Carbohydrates: 22g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 2090mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 232mg | Iron: 4mg

Nutritional values are approximate.