Best Beer Battered Shrimp With Chipotle Honey Recipes

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HEALTHY CHIPOTLE BEER-AND-BUTTER SHRIMP FOIL PACK



Healthy Chipotle Beer-and-Butter Shrimp Foil Pack image

Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap. Sealing the ingredients in aluminum foil before grilling keeps the juices in and makes a sauce that is perfect for pouring over rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds peeled and deveined large shrimp
5 garlic cloves, smashed
2 teaspoons chipotle hot sauce, plus more to taste
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground coriander
3/4 teaspoon kosher salt
1/2 cup Mexican-style lager, such as Corona
2 tablespoons unsalted butter, cut into pieces
1 lime, halved
1/4 cup chopped fresh cilantro leaves
2 cups cooked white rice

Steps:

  • Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
  • Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

Nutrition Facts : Calories 300, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 195 milligrams, Sodium 970 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 22 grams, Sugar 1 grams

BEER BATTERED SHRIMP



Beer Battered Shrimp image

There are a lot of recipes out there for beer battered shrimp but this is the best one I have found. Cook your shrimp a few at a time so your grease doesn't cool too much and NEVER overcook your shrimp. The recipe calls for vegetable oil but I use peanut oil.

Provided by Gloria 15x

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 tablespoon paprika
1/2 teaspoon salt
12 ounces beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 lbs shrimp
vegetable oil
1 cup flour (for dredging)

Steps:

  • Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco.
  • Cover; let stand at room temperature at least 1 hour.
  • Heat oil to 375 degrees.
  • Dredge shrimp in flour, then dip in batter.
  • Fry shrimp, a few at a time until golden.
  • Drain on papertowels.
  • Serve with Creole Tarter Sauce.

Nutrition Facts : Calories 495.6, Fat 3.3, SaturatedFat 0.8, Cholesterol 441.7, Sodium 812.3, Carbohydrate 52, Fiber 2.3, Sugar 0.4, Protein 54.5

BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY



Beer-Battered Shrimp Tacos Recipe by Tasty image

Here's what you need: sour cream, lime juice, lime zest, salt, red cabbage, green cabbage, jalapeño, lime juice, shrimp, salt, flour, garlic powder, smoked paprika, cayenne, baking powder, beer, oil, corn tortilla, guacamole, radish, fresh cilantro

Provided by Rie McClenny

Categories     Lunch

Yield 2 servings

Number Of Ingredients 21

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt
1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice
1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying
corn tortilla, to serve
guacamole, to serve
radish, sliced
fresh cilantro

Steps:

  • In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
  • In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
  • Season the shrimp with a big pinch of salt.
  • Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
  • Add shrimp into the batter, making sure each is fully coated.
  • Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
  • Transfer the shrimp to a paper towel-lined plate.
  • Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
  • Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
  • Enjoy!

Nutrition Facts : Calories 948 calories, Carbohydrate 88 grams, Fat 36 grams, Fiber 9 grams, Protein 59 grams, Sugar 11 grams

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE



Beer Battered Shrimp with Chipotle Dipping Sauce image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 11

Oil for frying
1/2 cup soy sauce
1 tablespoon Chipotle pepper, in adobe sauce
1 tablespoon ginger minced
3 tablespoons lime juice
1 tablespoon miren
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 (12-ounce) lite beer
1 pound (21 to 25 pieces) shrimp, peeled and deveined

Steps:

  • Preheat oil to 365 degrees.
  • In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
  • In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER BATTERED SHRIMP



Beer Battered Shrimp image

In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all - just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 1 pound of yummy shrimpers, 4 serving(s)

Number Of Ingredients 16

1 lb large or jumbo fresh shrimp, peeled and deveined
4 ounces self-rising flour
3/4 teaspoon shellfish spice mix
1 egg
1 tablespoon unsalted butter, melted
5 fluid ounces strong flavoured beer or 5 fluid ounces ale
oil, or melted fat to deep fry
lemon wedge, to garnish
prepared seafood cocktail sauce (optional)
1 tablespoon morton lite salt
1 tablespoon salt-free lemon pepper
1/2 teaspoon paprika
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Steps:

  • ----Shellfish Spice Mix----.
  • Combine all ingredients in a small bowl and mix well.
  • Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
  • ----Fried Shrimp----.
  • Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
  • Beat to a smooth batter with unbeaten egg, butter and beer.
  • Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
  • Remove them from the oil and drain them.
  • Serve with lemon wedges and, if desired, cocktail sauce.

Nutrition Facts : Calories 283.9, Fat 6.4, SaturatedFat 2.6, Cholesterol 233.3, Sodium 550.7, Carbohydrate 24.2, Fiber 0.9, Sugar 0.3, Protein 27.8

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 2h2m

Yield 1 1/2 pounds shrimp

Number Of Ingredients 8

3/4 cup all-purpose flour
1 cup all-purpose flour
3/4 cup amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
4 large egg whites
1 1/4 teaspoons salt
black pepper (I use about 1/2 teaspoon)
1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined
shortening, for deep-drying (or use oil)

Steps:

  • In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
  • Cover and let stand at room temperature for 2 hours.
  • After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
  • In a large bowl beat the remaining 2 egg whites until soft peaks form.
  • STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
  • Melt the shortening to 375°F in a heavy large pot or a deep fryer.
  • Meanwhile place 1 cup flour into a pie dish.
  • Working in batches, coat the shrimp with flour (shake off any excess flour).
  • Holding the shrimp by the tail, dip into batter until well coated.
  • Carefully lower the shrimp a few at a time into hot shortening.
  • Fry until golden brown and cooked through (about 1 minute per side).
  • Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
  • Serve with tartar sauce.

Nutrition Facts : Calories 1109.7, Fat 9.4, SaturatedFat 1.7, Cholesterol 691.2, Sodium 2764.7, Carbohydrate 120.3, Fiber 3.9, Sugar 1, Protein 117.6

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