Bass Ale Beer-Battered Shrimp Recipe


Nutrition

Cal/Serving: 798
Daily Value: 40%
Servings: 4

Sugar-Conscious, Dairy-Free
Fat41g63%
Saturated7g35%
Trans0g0%
Carbs83g28%
Fiber3g11%
Sugars0g0%
Protein14g27%
Cholesterol30mg10%
Sodium435mg18%
Calcium34mg3%
Magnesium35mg9%
Potassium170mg5%
Iron4mg25%
Zinc1mg6%
Vitamin A47IU1%
Thiamin (B1)1mg50%
Riboflavin (B2)0mg29%
Niacin (B3)7mg33%
Vitamin B60mg7%
Folic Acid (B9)185µg46%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E7mg34%
Vitamin K1µg1%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated13g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Battered Shrimp
Flickr/edwinbautista

Served with Aioli or Ponzu Sauce (the latter made two days in advance), this recipe is a real crowd-pleaser. Ask the market to peel, devein, and butterfly the shrimp for you.

The key to a light batter is combining the right amount of flour and cornstarch. If you add too little cornstarch, the batter will be thick and cakey; too much and the batter will absorb too much oil and become soggy.

Adapted from “Welcome to Michael’s” by Michael McCarty. 

Click here to see Oscar Night Cocktail Party Menu.

4
Ratings8

INGREDIENTS

  • Peanut oil, for frying
  • 3 cups all-purpose flour
  • 3 tablespoons cornstarch
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups Bass ale
  • Seltzer water (optional)
  • 16 medium-sized raw shrimp, peeled, deveined, and butterflied
  • Aioli and/or Ponzu Sauce

DIRECTIONS

Put enough oil in a deep-fat fryer to fill the fryer by at least three-quarters. Turn the heat to medium-high and bring to 375 degrees on an instant-read thermometer.

While the oil is heating, combine the flour, cornstarch, salt, and pepper in a large mixing bowl. Whisk in the ale, mixing just until the batter is smooth. If the batter seems too thick, think with a little seltzer.

When the oil reaches the desired temperature, working one piece at a time, use tongs to dip the shrimp carefully into the batter, allowing any excess to drip back into the bowl. Carefully drop the shrimp into the hot oil and fry until golden brown and crisp, 2-3 minutes, taking care to work in batches as necessary so you don’t overcrowd the fryer.

As they are done, use a wire skimmer or slotted metal spoon to remove the shrimp to a paper towel-lined platter. Serve hot, with Aioli or Ponzu Sauce.

Recipe Details

Serves 4

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human