25 min
Cheddar and Beer Battered Shrimp
Recipe GLPRe176ba33341ac7
Tender, succulent large shrimp are brined in a spiced beer mixture, then dipped in a crispy cheddar and cornmeal batter before being fried to golden perfection. The combination of sharp cheddar cheese and hoppy beer creates a bold, savory crust that complements the delicate shrimp. Serve hot as a main course or appetizer.
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Ingredients
1 cup beer
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon hot sauce
1 pound large shrimp, peeled and deveined
1/3 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup beer
1/4 cup whole milk
1/4 cup grated sharp cheddar cheese
4 tablespoons cornstarch
canola oil for frying
additional grated cheddar cheese for serving
Directions
In a medium bowl, combine the 1 cup beer, 1 tablespoon kosher salt, sugar, and hot sauce, stirring until the salt and sugar dissolve completely. Add the peeled and deveined shrimp to the brine, stir gently to coat, and let sit at room temperature for 10 to 15 minutes. This brining step seasons the shrimp and adds flavor throughout.
While the shrimp brine, prepare the batter. In a separate bowl, whisk together the cornmeal, all-purpose flour, black pepper, 1/4 teaspoon kosher salt, and cayenne pepper until well combined.
In another bowl, whisk together the 1/4 cup beer and milk. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms. Fold in the grated cheddar cheese until evenly distributed.
Place the cornstarch in a shallow dish. Remove the shrimp from the brine using a slotted spoon and allow excess brine to drain back into the bowl. Working in batches, lightly coat each shrimp in cornstarch, shaking off any excess.
Heat about 2 to 3 inches of canola oil in a heavy-bottomed pot or deep skillet to 350°F. Use a kitchen thermometer to monitor the temperature carefully.
Working in small batches to avoid overcrowding, dip each cornstarch-dusted shrimp into the beer-cheddar batter, allowing excess batter to drip off. Carefully place the coated shrimp into the hot oil.
Fry the shrimp for 2 to 3 minutes, until the coating is golden brown and crispy. The shrimp will cook through quickly once the internal temperature reaches 145°F. Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Repeat with remaining batches until all shrimp are cooked. Serve the fried shrimp hot, garnished with additional grated cheddar cheese if desired.
