Beer Battered Shrimp With Chipotle Honey Recipes

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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



Beer-Battered Shrimp image

Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 teaspoon garlic powder
1/2 cup regular or nonalcoholic beer
1 egg
1 lb uncooked peeled deveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 tablespoons Original Bisquick™ mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce

Steps:

  • In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
  • In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
  • Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g

BEER BATTER COCONUT SHRIMP



Beer Batter Coconut Shrimp image

Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Provided by Amanda Chavez

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
⅔ cup beer
1 large egg
½ teaspoon salt
2 cups sweetened flaked coconut
1 pound uncooked medium shrimp, peeled and deveined
1 cup vegetable oil for frying

Steps:

  • Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
  • Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g

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 WITH CHIPOTLE HONEY



Beer Battered Shrimp with Chipotle Honey image

Make and share this Beer Battered Shrimp with Chipotle Honey recipe from Food.com.

Provided by Iowahorse

Categories     Sauces

Time 7h35m

Yield 5-6 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon granulated sugar
8 ounces beer
flour, for dusting
3 -4 cups peanut oil (for frying)
1 1/4 lbs rock shrimp or 1 1/4 lbs peeled white shrimp
2 chipotle chiles, stemmed and seeded
1 tomatoes, cored and cut in quarters
1/2 small onion, peeled and sliced
1 clove garlic, peeled
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar

Steps:

  • Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl.
  • Add beer all at once and whisk until smooth.
  • Set aside at least 1/2 hour.
  • Heat oil to deep-fry temperature (350/) in a large saucepan.
  • Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready.
  • Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess.
  • Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Serve immediately with the following dipping sauce.
  • DIPPING SAUCE: In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer.
  • Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar.
  • Serve at room temperature as a dipping sauce with shrimp.

Nutrition Facts : Calories 1449.5, Fat 132, SaturatedFat 22.4, Cholesterol 172.3, Sodium 1141.1, Carbohydrate 40.5, Fiber 1.5, Sugar 16.8, Protein 26.6

BEER-BATTERED SHRIMP WITH CHIPOTLE-HONEY SAUCE



Beer-Battered Shrimp With Chipotle-Honey Sauce image

From fooddownunder.com. Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin won't form a complete coating.

Provided by mariposa13

Categories     Summer

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer
2 dried chipotle chiles, stemmed and seeded
1 ripe tomatoes, quartered
1/2 small yellow onion, sliced
1 garlic clove
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
peanut oil, for deep-frying
all-purpose flour, for dusting
1 1/4 lbs rock shrimp (prawns) or 1 1/4 lbs peeled white shrimp (prawns)

Steps:

  • To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
  • Stir to mix.
  • Add the beer all at once and whisk until smooth.
  • Set aside at room temperature for at least 30 minutes or up to 4 hours.
  • To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
  • Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
  • Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
  • Pour the puree into a small bowl and stir in the honey and vinegar.
  • Let cool.
  • In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 F (180 C) or until a few drops of batter sprinkled into the oil rise immediately to the surface.
  • Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
  • Drop the shrimp, a few at a time, into the batter.
  • Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
  • Deep-fry until light golden and crisp, about 2 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.

Nutrition Facts : Calories 371.5, Fat 3, SaturatedFat 0.6, Cholesterol 215.3, Sodium 1424.6, Carbohydrate 48.8, Fiber 1.6, Sugar 19.9, Protein 32.8

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