Get ready to elevate your seafood game with the most irresistible beer-battered shrimp you've ever tasted! Imagine golden, crispy shrimp with a perfectly light and airy batter, paired with a tangy-sweet orange marmalade sauce that will have everyone at your table begging for seconds. This restaurant-quality dish is surprisingly easy to make at home, transforming an ordinary dinner into an extraordinary culinary experience that combines the rich flavors of beer-battered goodness with a zesty citrus twist.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup beer
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 1/2 cup orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Pat the shrimp dry with paper towels to ensure crispy batter adherence.
- In a large mixing bowl, whisk together flour, salt, and black pepper until well combined.
- Gradually pour in the beer while whisking to create a smooth, lump-free batter with a consistency similar to pancake batter.
- Heat vegetable or canola oil in a deep heavy-bottomed pan or deep fryer to 375°F (190°C). Use a thermometer to maintain consistent oil temperature.
- Dip each shrimp into the beer batter, allowing excess batter to drip off, then carefully lower into the hot oil.
- Fry shrimp in small batches to prevent overcrowding, cooking for 2-3 minutes until golden brown and crispy, turning once during frying.
- Remove shrimp with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- For the orange marmalade sauce, whisk together orange marmalade, soy sauce, and lime juice in a small bowl until smooth.
- Serve hot shrimp immediately with the orange marmalade sauce on the side for dipping.
Tips
- Pat shrimp completely dry before battering to ensure maximum crispiness and prevent oil splattering.
- Use cold beer for a lighter, airier batter - the carbonation helps create a crisp texture.
- Maintain oil temperature at 375°F for consistent, golden-brown results. Use a thermometer for accuracy.
- Don't overcrowd the pan when frying - cook in small batches to keep the oil temperature stable.
- Let excess batter drip off each shrimp before frying to prevent soggy spots.
- Serve immediately after frying for the crunchiest texture.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Experiment with different beer types to subtly change the batter's flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 180mg
