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The Lady and Sons Beer-Battered Fried Shrimp Recipe

The Lady and Sons Beer-Battered Fried Shrimp

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Average Rating:

Total Reviews: 80

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  • on April 10, 2013

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    I didn't have the forethought to let the batter sit for a long time; so I used self rising flour and it was still great! I want to experiment with oysters and I want to experiment with adding an herb flavor when I use the shrimp with an overall dinner. Those folks are great to share their secrets for deliciousness! Get me to the beach! I'll make the batter at lunch and be ready for a crowd at supper!

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  • on April 08, 2013

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    Just made these! Wow! Amazing. This will be my go to fried recipe. Next ill try to do fish amd onion rings! Very important that oil is 350 or they dont turn out as good!

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  • on March 12, 2013

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    I really liked this! Very good! Easy too!

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  • on July 17, 2012

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    Marvelous!!! - The best shrimp I have ever had! Perfect...NOT bland at all as some of the other reviews say.

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  • on June 09, 2012

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    Delicious. Followed recipe exactly. Highly recommend.

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  • on June 03, 2012

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    i think that i had high hopes for these recipe and it didn't deliver i mad couple shrimp and i try them and it need more spices and i just made marcela valladolir baja tacos and it came out great sorry paula deen

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  • on May 07, 2012

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    Recipe was awesome with a few changes. I put a whole beer in instead of just a cup and substituted Tony Chachere's for the salt. I thought the batter was a little too thick without the additional liquid (used a pale ale. Turned out crisp and delicious!

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  • on April 25, 2012

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    The proportions in this recipe are perfect. With the oil at the proper temp, the shrimp were crispy and light. This is a winner.

    I served it with the following dipping sauce:

    DOG SAUCE AIOLI

    1/2 cup mayo
    1/4 cup SAMBAL OELEK Ground Fresh Chili Paste (you can find it in Asian foods section
    dash salt
    2 Tbs lemon juice

    Combine thoroughly...

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  • on March 10, 2012

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    This was the best tempura style batter I've made, after experimenting with combinations of flour and corn starch, eggs (either whole or separated, ice water or club soda. This was so simple and wonderfully crispy. The last shrimp on my plate was as crispy as the first. This will be a go-to recipe for me.

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  • on January 08, 2012

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    Average. This is a GOOD GUIDELINE for frying shrimp. Some tips: Use MORE SEASONING like other reviewers said and you don't need a pot full of oil. Just PAN FRY IN HALF AN INCH OF OIL and flip after a couple minutes. DRAIN ON A WIRE RACK over a plate. Not greasy at all! I added + salt, cayenne, and garlic powder and for EXTRA CRUNCH, tossed them in corn meal after dipping. Happy cooking!

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