Beer Battered Shrimp

4 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Beer Battered Shrimp are crispy, golden brown, and so flavorful. Make these shrimp for your next party, and watch how quickly they disappear!

Get ready to savor the incredible flavors of Beer Battered Shrimp! This recipe offers a fantastic way to whip up crispy, golden shrimp that everyone at your family gatherings and parties will love. The process is so simple: we dip the shrimp into a flavorful beer batter before frying them to a crispy perfection. The magic combination of garlic powder, paprika, and beer gives these shrimp an irresistible taste.

This makes the perfect Appetizer for a game night, football watch party, or holiday get-together. Serve up the crispy shrimp with other favorite finger foods like Bacon Wrapped Smokies, Cocktail Meatballs, and Buffalo Wings.

Sabrina’s Beer Battered Shrimp Recipe

These Beer Battered Shrimp are so easy to make! Beer batter is easy to make by combining flour, an egg, beer, garlic, and paprika for flavor. After mixing the batter, you’ll use it to coat the shrimp and fry in oil until golden for an amazing party dish or dinner recipe. 

When it comes to delicious and crispy fried food, a beer batter coating can make all the difference. You can use it in Beer Battered Fish, Onion Rings, and this amazing shrimp recipe. The carbonation in the beer gives the batter a delicate, crisp texture. It also creates a light, malty flavor. Plus, the high temperature of the cooking oil cooks the alcohol out of the batter. 


  • 2 pounds Shrimp: It’s essential to use peeled, deveined shrimp with no tail. Because of the outer layer of batter, the shrimp can’t have the shell or tail still attached. Also, because of the batter, you’ll want to opt for fresh over frozen. If you use frozen shrimp, thaw and dry it before adding the batter.
  • 2 teaspoons Kosher Salt: Salt enhances the shrimp’s natural taste. You can use flaky kosher salt or just a single teaspoon of another fine-grained salt, like Himalayan pink salt if you prefer.
  • ½ teaspoon White Pepper: White pepper adds a subtle, mild heat to the shrimp and complements the other flavors. You can substitute with black pepper if needed.
  • 1 cup All-Purpose Flour: The flour is the base of the beer batter, creating a crispy coating when fried. You can use other types of flour like rice flour for a gluten-free option.
  • 1 tablespoon Garlic Powder: Garlic powder infuses the batter with a savory and aromatic flavor.
  • 1 tablespoon Paprika: Paprika lends a smoky taste to the batter. Smoked paprika can be substituted for a more intense smokiness.
  • 1 large Egg: The egg adds structure and helps thicken the batter.
  • 12 ounces Beer: You’ll need 12 ounces of beer for the beer batter. Use your favorite beer brand for a delicious flavor that you’ll love. Just steer clear of any beers with strong flavors like IPAs or stouts. The best options are light beers like lagers or pale ales.
  • Vegetable Oil for Frying: Vegetable oil is used for deep frying the shrimp. It should have a high smoke point, such as canola or peanut oil, to maintain the proper frying temperature. Fill your pot with about 3 inches of oil, enough to cover the shrimp as they cook.

Kitchen Tools and Equipment

  • Dutch Oven: Use a large Dutch oven to heat the cooking oil and fry the shrimp. 
  • Thermometer: The oil needs to reach the proper cooking temperature. Use a deep frying or candy thermometer to check when the temperature reaches 365 degrees. 
  • Paper Towels: Carefully dry the shrimp with paper towels. Drying the shrimp helps the seasoning and batter to stick to the surface and ensures they fry evenly. 
  • Mixing Bowl: Use a medium bowl to whisk together the beer batter ingredients. 
  • Tongs: Use a slotted spoon or heat-safe kitchen tongs to remove cooked shrimp from the oil when ready. 
  • Wire Rack: Place the fried shrimp on a wire rack to cool. A wire rack is better than paper towels because it stops moisture from collecting and ruining the crisp texture of the fried batter. Place a baking sheet beneath the wire rack to catch drippings for easy cleanup. 

How to Make Beer-Battered Shrimp

Time needed: 15 minutes.

  1. Heat Oil

    Heat about 3 inches of vegetable oil in a Dutch oven or deep fryer to 365 degrees. Use a thermometer to ensure the right temperature.portioned ingredients for Beer Battered Shrimp

  2. Prepare Shrimp

    Dry the peeled, deveined shrimp with paper towels. Season them with kosher salt and white pepper, ensuring they’re evenly coated.a plate of raw prepared shrimp

  3. Mix Dry Ingredients

    In a bowl, mix all-purpose flour with garlic powder and paprika. Combine these dry ingredients well.mixing dry seasonings in a bowl

  4. Add Egg and Beer

    Add a large egg to the dry ingredient mixture and mix until it’s well incorporated. Slowly whisk in the beer until you have a smooth batter. Adjust the beer amount for the desired batter thickness.adding wet ingredients to the dry ingredients in the bowl

  5. Coat Shrimp

    Dip each seasoned shrimp into the beer batter, ensuring they are evenly coated on all sides.coating raw shrimp with batter

  6. Fry Shrimp

    Carefully place the battered shrimp into the hot oil, a few at a time. Don’t overcrowd the pot; maintain the oil temperature around 365 degrees. Fry until the shrimp turn golden brown, typically 1-2 minutes.frying Beer Battered Shrimp in Dutch oven

  7. Drain and Serve

    Use a slotted spoon or tongs to remove the fried shrimp from the oil. Place them on a wire rack to drain, avoiding paper towels or newspapers that can make them soggy. Serve the beer-battered shrimp hot with your favorite dipping sauces. Enjoy!finished Beer Battered Shrimp on a wire rack

Can This Be Made Ahead?

Yes. If you want to prep battered shrimp ahead of time, prepare the recipe as usual. After coating the shrimp in batter, place them in a single layer on a baking sheet and freeze for 1-2 hours until the shrimp and batter are frozen. Then, keep it in a ziplock bag in the freezer. when you’re ready to cook, don’t defrost, just add the frozen shrimp to the cooking oil and cook until done. 

Nutritional Facts

Nutrition Facts
Beer Battered Shrimp
Amount Per Serving
Calories 371 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 406mg135%
Sodium 1455mg63%
Potassium 735mg21%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 0.4g0%
Protein 51g102%
Vitamin A 921IU18%
Vitamin C 0.1mg0%
Calcium 166mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Tips & Tricks

Follow these tips to make the best Beer Battered Shrimp ever! Have a good tip? Leave it in the comments below!

  • Pick Fresh Shrimp: Look out for tell-tale signs to make sure the shrimp you purchase is good. You’ll want to check that the shrimp are translucent with a light gray, white, or pink color. You should avoid any yellow or otherwise discolored shrimp. Also, avoid any shrimp with a slimy shell or bad odor. 
  • Peel and Devein Shrimp: You can purchase shrimp already shelled and deveined, but if you don’t, it’s easy to do it yourself. If still attached, use your hands to pull off the head and legs. Pull up from the head end to remove the outer shell from the meat. Then, use a sharp knife to cut along the back of the shrimp. Use the tip of the knife to remove the vein from the back and discard it. 

How to Store Beer Battered Shrimp


To keep any leftovers fresh, wait for them to cool, then transfer the shrimp to an airtight container. Kept sealed, the recipe can stay good in the fridge for 3-4 days. It’s best to consume them within 1-2 days to maintain their crispy texture.

Reheating Tips

For reheating, you can use an oven or air fryer to help maintain the crispiness. Preheat your oven to 350 and place the shrimp on a baking sheet. Heat for about 5-7 minutes or until they are heated through and crispy again. Avoid the microwave for these shrimp. 


Beer-battered shrimp can be frozen, but they may lose some of their crispiness when thawed and reheated. To freeze, arrange the cooked and cooled shrimp in a single layer on a baking sheet and place them in the freezer until they are firm. Then, transfer them to an airtight container or freezer-safe bag for up to 3 months, separating layers with parchment paper to prevent sticking. Label and date the container. Frozen shrimp can be reheated directly from the freezer in an oven or air fryer, but be prepared for a slightly different texture compared to freshly fried shrimp.

Alternative Cooking Methods

Air Fryer Beer Battered Shrimp

This is a great option if you want to use less oil. To start, prep the shrimp and batter ingredients as usual. Then, preheat your air fryer to 385 degrees. Dip the shrimp in batter, letting the excess batter drip off. Then, place the shrimp in a single layer in the air fryer basket and spray with a coating of cooking spray. Cook for 5 minutes, then flip the shrimp and cook for another 5. You’ll have to work in batches to air fry all the shrimp.

Frequent Questions

What kind of beer should I use for beer batter?

Use beer with a light, malty flavor. A Brooklyn Lager, Coors Light, or Budweiser will all work. Feel free to use your favorite kind of light beer and enjoy the savory, earthy flavor it gives the shrimp recipe. 

How do you keep the batter from falling off the shrimp?

The batter will stick to the shrimp so long as you completely dry the shellfish before dipping them. Use paper towels to pat the shrimp dry before dipping them in the beer batter.

What kind of beer should I use for beer batter?

Use beer with a light, malty flavor. A Brooklyn Lager, Coors Light, or Budweiser will all work. Feel free to use your favorite kind of light beer and enjoy the savory, earthy flavor it gives the shrimp recipe.

What sauces are good with Beer Battered Shrimp? 

Once you’re ready to serve, add the fried shrimp to a serving basket with a paper liner. Put out your favorite homemade dipping sauces on the side, like hot sauce, Tartar Sauce, Honey Mustard, or Spicy Mayo.

Can I make the batter in advance?

It’s best to make the batter just before frying to maintain its consistency and ensure a crispy result. If you must prepare it a day ahead, store it in the refrigerator and give it a quick stir before using.

How do I know when the shrimp are done frying?

The shrimp are done when they turn a golden brown color, which typically takes about 1-2 minutes. Use visual cues, but you can also check for an internal temperature of 145°F (63°C) using a meat thermometer to ensure they are fully cooked.

What sides go well with Beer Battered Shrimp?

Serve Beer Battered Shrimp as an appetizer or as a dinner with filling side dishes. They go great with crowd-pleasing dishes like Coleslaw, French Fries, or Southern Cornbread.

Recipe Card

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Beer Battered Shrimp

Beer Battered Shrimp are crispy, golden brown, and so flavorful. Make these shrimp for your next party, and watch how quickly they disappear!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 pounds shrimp , peeled, no tail and deveined (13-15 count)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 large egg
  • 12 ounces beer
  • vegetable oil for frying


  • Heat 3 inches of oil in a Dutch oven to 365 degrees.
  • Dry the shrimp well with paper towels then season with salt and white pepper.
  • Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  • Dip the shrimp into the batter then carefully into the oil frying until golden brown, about 1-2 minutes.
  • Remove to a wire rack (not paper towels or newspapers, it will steam).


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.


Calories: 371kcal | Carbohydrates: 30g | Protein: 51g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 406mg | Sodium: 1455mg | Potassium: 735mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 921IU | Vitamin C: 0.1mg | Calcium: 166mg | Iron: 3mg
Keyword: Beer Battered Shrimp

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Variations on Beer Battered Shrimp

  • Beer-free batter: The alcohol cooks out of the beer, but if you prefer just not to cook with beer, you can swap it out for another ingredient. The carbonation in club soda creates a similar light and crisp batter to beer, so it makes a great substitute. 
  • Seasonings: To introduce a new flavor, you can season shrimp with red pepper flakes, cayenne pepper, onion powder, or Old Bay seasoning. 
  • Beer-Battered Coconut Shrimp: For crispy coconut shrimp, add the beer batter as usual. Then, cover the battered shrimp in sweetened coconut flakes before frying.

More Yummy Shrimp Recipes

Beer Battered Shrimp pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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