Ingredients
- One 12 oz (355 mL) can of light beer
- 1 and 1/2 cups flour
- 1/2 teaspoon salt
- 3 teaspoons paprika
- 20-40 medium or large shrimps, de-shelled
- lemon juice (or the juice of 2 lemons)
- salt and pepper
- Worcestershire sauce
- 1 cup flour
- oil for deep-frying
Directions
In a large bowl, sift together the beer, flour, salt, and paprika until light and frothy.
Lay out the de-shelled shrimp on a plate and sprinkle with lemon juice, salt and pepper, and Worcestershire sauce.
In a deep frying pan, pour 2 or more inches of cooking oil. Cook at medium or medium-high heat.
Once the cooking oil is hot, dredge the shrimp in a bowl of 1 cup flour, shaking off excess flour. Dip the floured shrimp in the batter so that all but the tail is coated. Then, drop the shrimp in the cooking oil. You may need to cook the shrimp in 2 or more batches.
Cook the shrimp until the batter turns golden-brown, turning the shrimp over once so that both sides are cooked evenly. It will take only about a minute for the batter to cook.
Finally, lay the battered shrimp on a paper towel to drain. Serve immediately…and enjoy!
Tips:
You will most likely have enough batter to coat several servings of shrimp, depending on how many shrimps you use the first time. You can save leftover batter in the refrigerator for up to one week, but be sure to stir the batter occasionally as the beer tends to float to the top over time.
Try out the recipe and let me know what you think!
