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Beer Battered Shrimp with a Chili Lime Sauce

Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Starter
Keyword: cream sauce, shrimp
Servings: 4 servings
Author: Julia Pinney

Ingredients

For the shrimp:

  • 24 Shrimp raw, peeled and de veined with tails in tact
  • 2 Cups flour
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon paprika
  • 1/2 Teaspoon dried oregano
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Egg beaten
  • 1 Can beer
  • Vegetable oil for frying

For the chili lime sauce:

  • Juice of one lime
  • 2-3 Chilies de seeded and roughly chopped
  • 1/4 Cup olive oil
  • 1 1/2 Tablespoons white wine vinegar
  • 1 Inch piece ginger root peeled and grated
  • 2 Garlic cloves crushed
  • Small bunch fresh cilantro leaves roughly torn
  • 1 Tablespoon brown sugar
  • 2 Tablespoons chili paste
  • 1 Teaspoon salt
US Customary - Metric

Instructions

  • Make the Chili Lime Sauce. Put all the ingredients in a food processor. Pulse for a few seconds and check. You want a slightly chunky texture. Pulse again if necessary. Set aside.
  • In a large bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt and pepper. Stir to combine. Add the beaten egg and beer. Whisk until smooth.
  • Heat about 2 inches of vegetable oil in a large deep sided skillet. Dip one shrimp in the batter, coating completely, and test the oil. If it sizzles immediately, it's ready. Coat shrimp in batter and drop one by one into the hot oil. Fry each side for about 2 minutes or until golden. Remove from oil with a large slotted spoon and place on paper towels. Repeat for all shrimp.
  • Best served immediately with the dipping sauce.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Cooking time stated is per batch.