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IPA Tempura Shrimp

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Beer batter is a light, flavorful coating for large shrimp. Two shrimp are an appetizer; six shrimp and a cup of rice? Dinner’s served.

Makes: 4 to 6

  • 1 pound extra large shrimp (about 18 shrimp), peeled, deveined, tails on.
  • 1 cup cake flour
  • 1 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1 pinch garlic powder
  • 34 cup IPA
  • 2 quarts canola or vegetable oil, for frying
  • soy sauce, for serving
  • fresh chives, minced, for garnish


 • In a large, sturdy pot over medium-high heat, heat 

the oil to 350 degrees F. Use a candy thermometer 
to maintain the temperature.
• In a medium bowl, whisk together the flour, salt, cayenne and garlic powder. Add beer and stir well; 
the batter should resemble a light pancake batter.
• Working in 2 to 3 batches, dunk the shrimp one at 
a time into the batter and let any excess batter run off. Carefully lower the shrimp into the oil and fry until 
golden brown and cooked through, about 4 minutes.
• Using a slotted spoon, remove shrimp to a plate 
lined with paper towels and let drain 1 minute. 
•  Garnish with the chives and serve immediately 
with soy sauce.


Choose a American IPA for this recipe

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