Beer Battered Shrimp with Chipotle Lime Sauce
These Beer Battered Shrimp are crispy on the outside and tender on the inside. The shrimp are coated in a lightly seasoned beer batter, then fried to golden brown. Pair the fried shrimp with our homemade, creamy chipotle lime sauce for dipping.
Servings: 6
Calories: 289kcal
Ingredients
For the Chipotle Lime Sauce:
- 1/2 cup mayonnaise
- 1-2 chipotle peppers in adobo sauce finely minced
- 1 teaspoon adobo sauce from the can
- 1 tablespoon fresh lime juice
- 1/2 teaspoon honey
- salt to taste
For the Shrimp:
- 24 ounces colossal shrimp peeled and deveined
- 1 1/4 cup all-purpose flour divided
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon Old Bay
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cold lager beer
- vegetable oil for frying (about 2 inches deep)
Instructions
- Make the sauce by mixing together the mayonnaise, chipotle peppers, adobo sauce, lime juice, honey and salt. Taste the sauce and adjust the amount of chipotle peppers and salt to your liking. Cover and refrigerate until the shrimp are ready to be served. 1/2 cup mayonnaise, 1-2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon honey, salt
- Use paper towels to pat the thawed shrimp dry. Remove as much moisture as possible. Set aside. 24 ounces colossal shrimp
- Whisk together 1 cup of flour, cornstarch, baking powder, Old Bay, garlic powder, salt and pepper in a large mixing bowl. Pour the beer into the flour mixture and whisk so that it is just combined. Don’t over-mix, some lumps are okay. 1 1/4 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon Old Bay, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 cup cold lager beer
- Take the remaining 1/4 cup of flour and lightly coat the shrimps.
- Pour 2 inches of vegetable oil into a Dutch oven or deep pot and heat over medium-high until the oil reaches a temperature of 360°F.
- Gently take a shrimp by the tail with cooking tongs and dip into the batter, allowing any excess to drip off. Place the test shrimp into the oil and allow it to brown on both sides, about 20-30 seconds per side. When the exterior is golden brown, remove from oil and place on a wire rack set in a baking sheet. Dip and fry each remaining shrimp, cooking in batches of 3-5. Try not to overcrowd the pot so that the shrimp don’t stick together.
- Serve right away with the chipotle lime dipping sauce and some lime and lemon wedges.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the shrimp and sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 289kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 653mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg