Prep 25 mins
Cook 10 mins
Serve with salsa or tartar sauce and a pile of coleslaw.
- 1 1⁄2 lbs medium shrimp
- 3⁄4 cup Bisquick baking mix
- 3⁄4 cup cornmeal
- 1⁄4 cup finely chopped green onion
- 3 tablespoons finely chopped parsley
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 3⁄4 cup beer
- 1 egg, lightly beaten
- vegetable oil (for frying)
- Peel and devein shrimp and pat dry with paper towels.
- Heat 1 inch of oil in a Dutch oven to 375 degrees.
- Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
- Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.
These shrimp are AMAZING... super-flavorful, pretty to look at, and juicy in the center. I too added Adobo seasoning, and added a bit more beer for a less thick batter. I had some leftover batter, so I ended up making hush puppies that were almost has good as the shrimp themselves. I will be making this recipe often, I think.
Add my 5 stars to the rest because this recipe is a winner. Loved the crisp yummy coating and the tender shrimp inside. Served on green leaf lettuce with a dipping bowl of red cocktail sauce they tasted every bit as good as they looked. A great recipe to have at hand when you want something quick, easy and delicious,
Fast, easy, and delicious! It's very important to paper towel dry those shrimp so the batter will stick! I estimated the spices to my liking and it worked great. I had no green onion, so I chose dried cilantro for that. I too used garlic powder and also Adobe seasoning. Like Nimz, I too had to add more beer as the batter was just too doughy (yes, you could make hush puppies from the thick batter). In keeping with the spicy theme, I served mine with a splash of fresh lime juice and slices. And of course, beer. What brand, why 'Blue' moon of course, lol. Thanks for a great recipe!