Beer-Battered Shrimp

READY IN: 2hrs 2mins




  • In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
  • Cover and let stand at room temperature for 2 hours.
  • After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
  • In a large bowl beat the remaining 2 egg whites until soft peaks form.
  • STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
  • Melt the shortening to 375°F in a heavy large pot or a deep fryer.
  • Meanwhile place 1 cup flour into a pie dish.
  • Working in batches, coat the shrimp with flour (shake off any excess flour).
  • Holding the shrimp by the tail, dip into batter until well coated.
  • Carefully lower the shrimp a few at a time into hot shortening.
  • Fry until golden brown and cooked through (about 1 minute per side).
  • Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
  • Serve with tartar sauce.