| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 12 servings |
Ingredients
- 12 medium jalapeno peppers
- 12 large shrimp, peeled and deveined, tails intact
- Kosher salt
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon Old Bay Seasoning
- 1 cup lager-style beer
- Vegetable oil, for frying
- Malt vinegar, for serving
Instructions
- Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
- Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
- Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 187 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 166 mg |
Reviews
I dipped in egg before dredging in flour and even then nothing stuck to the jalapeño. I added a dollop of cream cheese inside and the taste overall was great but the presentation and batter was terrible.
Looked beautiful. The flour stuck ok. The batter was thick but made for a light fried coating. Family did not enjoy them and they love jalepenos. They said it was too watery inside. Dont think I’ll make again.
Haven’t tried this recipe yet, but maybe dipping the pepper in egg white before flour would help adhesion. I’m going to try baking these for a low-fat diet. Also I might use whole pickled jalapeños. I love to experiment. We’ll see how it goes…..
I made these last night. Big disappointment. The flour didn’t stick to the jalapenos and the batter was way too thick.
I think there is a step missing. When you dredge the pepper with flour, none of it adheres. Also the batter doesn’t adhere during frying.