Have a pair of tongs and a paper towel-lined plate at the ready. These fry up fast! Also make sure your oil temperature is right around 300 degrees for perfect frying every time.
By | August 30, 2016

Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt + more for sprinkling (if desired)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • 1 cup beer (preferably a medium-bodied lager or pilsner)
  • 1 pound 26/30 shrimp, peeled and deveined
  • Vegetable oil for frying

Preparation

Heat one inch of oil in a medium high-sided pan over medium-low heat, about three minutes. Whisk the first seven ingredients in a bowl. Add the beer in a slow stream, stirring constantly until smooth. Set aside while you heat one inch of vegetable oil in a ten-inch high-sided pan over medium-low heat. When the oil is ready, dip the shrimp in the batter, lightly shaking off excess and carefully lower into the oil. Working quickly, add shrimp in a single layer. You may need to fry in multiple batches. Fry one minute, flip and fry one minute more, until the coating is golden brown and crispy and the shrimp are opaque. Remove to a paper towel-lined plate and sprinkle with salt if desired.

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Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt + more for sprinkling (if desired)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • 1 cup beer (preferably a medium-bodied lager or pilsner)
  • 1 pound 26/30 shrimp, peeled and deveined
  • Vegetable oil for frying
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