Fried shrimp and pickles that have been battered in beer are crunchy and tasty, and they go great with your favorite dipping sauce. The beer batter makes a thin, crispy shell around the shrimp and pickles, which stay soft and tasty on the inside.
Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup all-purpose flour. 1 cup cornstarch. 1 teaspoon baking powder. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 cup beer. 1 egg. Vegetable oil for frying. 1 cup sliced pickles.
Instructions: Salt, garlic powder, baking powder, and paprika should all be mixed together in a bowl. Mix the egg and beer into the dry ingredients with a whisk until the mixture is smooth. In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 350F 175C. Let the extra batter drip off the shrimp and pickles as you dip them in the batter. Carefully add the pickles and shrimp that have been battered to the hot oil. Fry until golden brown and crispy, about two to three minutes for the shrimp and one to two minutes for the pickles. Take the shrimp and pickles out of the oil and put them on a plate lined with paper towels to drain the extra oil. Serve hot with the sauce of your choice.
Prep Time: 15 minutes
Cook Time: 10 minutes
sammitse
