Sautéed Beer Batter Shrimp with Asian Dipping Sauce

Sauteed Beer Batter ShrimpMakes 4 to 6 Servings
Hands-On Time: 25 Minutes
Total Preparation Time: 25 Minutes

One 12 ounce bottle beer
1 c plus 1/3 c Wondra or unbleached all-purpose flour
1 t Dijon Mustard
Kosher Salt
Asian Dipping Sauce (see recipe below), Homemade Tartar Sauce (see Cook’s Notes) or soy sauce
1 pound large shrimp, peeled and deveined
Freshly ground black pepper

Preheat the oven to 300° F. Whisk together 1 cup beer, 1 cup flour, the mustard, and 1/4 teaspoon salt until just smooth. Strain the batter in to another bowl and let stand for 10 minutes. Reserve the extra beer.

Put 1/3 cup flour into a pie plate lined with wax paper or parchment. Check the batter; it should have the consistency of a thick pancake batter. If it seems too thick, whisk in up to 1/4 cup more beer.

Heat 1 1/2 tablespoons vegetable oil in a large stick resistant or nonstick skillet over medium-high heat. Working with half the shrimp at a time, toss them in the flour, lifting the wax paper on both sides to move them around. Transfer the shrimp to a strainer and shake off the excess flour. Coat the shrimp with the batter, letting the excess drip off, and add them to the skillet. Cook them, turning once, for 1 to 2 minutes per side, or until they are golden. (Most of the batter will stay on the side you first put down in the skillet.)

Sprinkle the cooked shrimp with salt, transfer them to a baking sheet, and keep them warm in the oven while you cook the remaining shrimp in the remaining oil. Serve Asian Dipping Sauce or soy sauce for dipping.

Asian Dipping Sauce
Stir together ¼ cup unseasoned rice vinegar, 6 tablespoons soy sauce, 2 teaspoons sugar and 2 teaspoons sesame seeds.

Another tasty dipping sauce for the shrimp is:

Homemade Tartar Sauce
Whisk together ¾ cup mayonnaise, ¼ cup finely chopped dill pickle, 1 trimmed and chopped medium scallion (about 2 tablespoons), 1 tablespoon drained capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, and ¼ teaspoon hot sauce.

How many shrimp are in a pound? Now that is a question that does not have a short answer. Shrimp are marketed in many forms. You can get them in the shell, shelled except for the tail, fully shelled and ready to eat, to name a few. Although the price of shrimp on the wholesale market is set by the number of shrimp per pound, in retail the categories vary from market to market. A rule of thumb for shrimp is that you will get about 10 colossal, 11 to 15 jumbo, 16 to 20 extra large, 21 to 30 large, 31 to 35 medium, or 36 to 45 small raw shrimp in their shells per pound. If the shrimp are partially or fully shelled, you will get up to 20 percent more shrimp in the pound, but they will be more expensive.


At Subaru we build vehicles like the versatile Outback, with Symmetrical All-Wheel Drive standard and plenty of cargo room, letting you fit more into your week and get the most out of every day. Because some of the most adventurous days fall in between the weekends.

For more than half a century, Maple Leaf Farms has provided the luxurious taste of duck to culinary adventurers everywhere. From the farm to the table, producing safe, high-quality foods in a thoughtful and responsible manner has been at the forefront. Maple Leaf Farms has preserved the ideas it was founded upon: contribution to local communities, responsibility for the environment, respect for others and insistence on high quality. Today, this fourth generation, family-owned company leads the market with innovative, value-added duck products of superior quality. In short, Maple Leaf Farms provides products for your family that it’s happy to serve its own with the goal of transforming ordinary dishes into lasting memories with the versatile flavor of duck.


EZRA’S Family has been producing Feta cheese in the Mediterranean region for more than 100 years. The recipes have been passed from generation to generation. This is the first time we introduce an authentic Mediterranean Feta cheese produced in the USA to the US consumers. Ezra’s Feta is creamy and smooth with a very authentic flavor. Unlike the traditional style feta which is very crumbly and in many cases sold as crumbled Feta, EZRA’S Feta is sold as chunks, sliced cubes that can be used in salads, sandwiches, pizza, pasta, baking, cooking and many other options. EZRA’S Feta is also available as a lite Feta with only 1.5g of fat per oz, but with all of the flavors and creaminess like the original. EZRA’S Feta is sold in a “Stay Fresh Cup” with brine to maintain freshness and flavors. The cheese is kept in a small basket in the brine that can be lifted and hung on top of the cup, out of the brine for convenient use. When finished enjoying the Feta you can lower it back into the brine to maintain freshness at all times.

Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Instagram Feed


Stay tuned for exclusive recipes, tips and announcements.


Facebook Twitter Instagram LinkedIn G+