Description
This 15-minute beer-battered shrimp recipe comes together quickly with baking mix and your choice of beer. This is an awesome standalone recipe that won’t heat up your kitchen or as a great complement to steaks or burgers off the grill.
Ingredients
- Vegetable Oil, For Frying
- 1 cup Baking Mix, Divided
- 1 bag (12 Oz. Size) Shrimp, Defrosted, Peeled And Deveined
- 1 Egg
- ½ cups Beer
- 3 Tablespoons Milk
- ¼ teaspoons Salt
Preparation
In your biggest skillet, heat oil to 325°F.
Place 1/4 cup baking mix in one Ziploc bag and add shrimp, giving them a shake to give them a crumb coat for the batter to stick to.
Put an egg in a bowl and whip. Add beer, milk, salt (the measurement on this is really important to the final taste) and remaining baking mix. Mix and make sure to mix out as many of the lumps as you can. The final mixture needs to be a little thicker than whipping cream, kind of like a thin pancake batter, so add additional beer, a little at a time until you get the right consistency.
You can dunk each shrimp in the batter, or just toss them all in the bag to coat them and then drop in the oil one at a time.
Fry shrimp for 3 minutes each side (or until they turn pink, the final time depends on the size of the shrimp.) Drain on a paper towel and enjoy!
Note: These reheat really well in the toaster oven. Just pop them in at 425°F for 7 minutes!
