Crispy Salt and Pepper Shrimp
This crispy Salt and Pepper Shrimp is beer-battered, fried golden, and tossed with sweet bell peppers, onion, jalapeno, and a savory pepper seasoning. It is a better-than-takeout appetizer the whole family loves.
Servings 4
Calories 342kcal
Ingredients
For the Beer batter:
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Pinch of fine salt
- 1 ½ cup lager beer or club soda
For the fried shrimp:
- ½ cup all-purpose flour
- 1 pound large shrimp peeled and deveined, tails on
- 1 Tablespoon vegetable oil
- ½ green bell pepper cut into 1-inch dice
- ½ red bell pepper cut into 1-inch dice
- ½ yellow bell pepper cut into 1-inch dice
- ½ small white onion cut into 1-inch dice
- 1 fresh jalapeno thinly sliced
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Fresh lime wedges for serving
- Oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt. Pour in the beer or club soda until combined, making sure there are no lumps. Let the batter rest for at least 30 minutes before using. The batter can be kept in the refrigerator in an air-tight container for up to 3 days.½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, Pinch of fine salt, 1 ½ cup lager beer or club soda
- In a large heavy bottom skillet, fill it halfway up with frying oil and heat over medium heat. Make sure the oil reaches 350°F – 375°F before frying.Oil for frying
- Place the ½ cup of flour on a big plate. Lightly dredge peeled shrimp in the flour before dipping in the beer batter. Make sure the batter coats the shrimp completely.½ cup all-purpose flour, 1 pound large shrimp
- By holding the shrimp at the tip of its tail, carefully and slowly lower it into hot oil (don’t throw the shrimp or hot oil may splatter back to you).
- Using the same method add a few more shrimp to the pan. Don’t overcrowd the pan or the shrimp will be soggy. Fry until the shrimp turn golden brown and the outer skin becomes crispy, about 5 minutes. Use a slotted spoon to take them out, set them aside for later use on a wire rack over a sheet tray to catch any excess oil. Continue frying the rest of the shrimp.
- In a saute pan, heat 1 tbsp of vegetable oil over medium-high heat. Add the bell peppers, jalapeno, and white onion and cook for 3-5 minutes until slightly softened and charred, stirring occasionally.1 Tablespoon vegetable oil, ½ green bell pepper, ½ red bell pepper, ½ yellow bell pepper, ½ small white onion, 1 fresh jalapeno
- Add the fried shrimp and cook for 30 seconds, stirring constantly.
- Add the black pepper, white pepper, salt, and garlic powder, give the pan a few shakes to coat everything evenly, approximately 5 to 10 seconds. You should be able to smell a strong pepper smell at this point.½ teaspoon black pepper, ¼ teaspoon white pepper, ¼ teaspoon salt, ¼ teaspoon garlic powder
- Serve immediately with lime wedges on the side.Fresh lime wedges for serving
Notes
- We like to use large shrimp for this recipe, but other sizes can be used depending on how many shrimp you want.
- You can use all the pepper colors or you can pick and choose which ones you like.
- We like to use a lager for this, but essentially you can use any beer.
- Club soda can be substituted for the beer in the batter.
- The batter can be stored in the refrigerator, covered for up to 3 days.
- This goes great with rice or lo mein or plain on its own.
- Pat Shrimp: Make sure to pat shrimp dry before coating to ensure crispiness.
Nutrition
Calories: 342kcal | Carbohydrates: 47g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 796mg | Potassium: 402mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 59mg | Calcium: 122mg | Iron: 2mg