| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 quart vegetable oil, for frying
- 1/2 cup white rice flour
- 1/2 cup beer
- 1 pound peeled and deveined large shrimp, tail-on
- Kosher salt and freshly cracked black pepper
- Tartar Sauce, recipe follows, for serving
- 3/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced cornichons
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped capers (rinsed and drained)
- 1 teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper
Instructions
- Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
- Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
- One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
- Serve the fried shrimp with Tartar Sauce for dipping.
- Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 786 |
| Total Fat | 68 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 199 mg |
| Sodium | 584 mg |
Reviews
Delicious and so easy! Keeping the oil temp at 375 resulted in super crispy (but moist inside) shrimp. Added extra vinegar, dill, capers, Dijon and cornichons to the tartar sauce plus a little lemon juice.
I don’t even like shrimp and I loved this recipe. Will always use in the future.
This delicious lightly breaded fried shrimp and wonderful tartar sauce are on our regular rotation! Thank you Katie Lee
Great shrimp recipe!
Lol- picture with lemins yet none in the recipe- tartar is lacking zip- fresh flavor! Needs lemon juice and rind- and better technique.. sorry
This recipe was a big hit with my family. The batter was light and the shrimp turned out great. I used a medium size enameled cast iron DO so didn’t have any issues with temperature control for the fry. The tartar sauce was delicious and I added more dill than the recipe called for but we like a lot of fresh dill in my family. Great dish and will definitely be put into the dinner rotation.
For all the work I had to do, as a home cook, this turned out like a slightly crunchy, warm version of shrimp cocktail! I had a thermometer in my oil the whole time. I had my shrimp and batter at room temp, but after adding the second shrimp, the oil goes down 10 degrees! So I fried only 2 shrimp at a time. They turned out a bit oily and, like I said, slighty crunchy. I did not make her tartar sauce because I prefer cocktail sauce with my shrimp. Will not try this recipe again, because I don’t know what else I could possibly do to make it work.
The shrimp are delicious and light, almost like a tempura type batter. The tarter sauce is easy and delicious, we will use this for other types of fish. I’ve never been a fan of jarred tarter sauce but this is is so good I actually ate a spoon of it when no one was looking……shhhh. Make sure your shrimp are dry before adding the batter, it helps it stick better. Katie Lee has delicious recipes!
I’ve now used this recipe 3 times in the past two weeks. My only change was I did halibut and for my picky daughter…chicken strips. So easy and so yummy
This was a hit and so easy! I used Cassava flour and the shrimp turned out light and crispy. The tartar sauce would be good on so many things.