This recipe uses our Official Hazy IPA and can be enjoyed year-round!
- 1 ½ cups (14oz) plain white flour – all-purpose
- 1 ½ TSP Cornstarch
- 1 ½ TSP salt
- 1 ½ TSP paprika, substitute with chili if you want spicy!
- Zest and juice of one lime
- 12oz can of Bell’s Official Hazy IPA
- 1/3 cup buttermilk
Use raw, large peeled, tails on, and deveined shrimp. We recommend 16/20s or 26/30s. For one pound of shrimp, place in zip lock bag with zest and juice of one lime and gently shake. Leave in bag for 15 minutes.
Sift the flour along with all dry ingredients into a large mixing bowl, add 8oz of Official and buttermilk. Whisk. Adjust with more Official as needed, until a smooth batter mixture is achieved. It should coat the back of a wooden spoon and will thicken slightly before use. Add more Official Hazy IPA if too thick.
Place shrimp, zest, and juice into a large bowl and pour batter onto them until submerged and mixed. Let them rest in the batter for a few minutes. Pull each shrimp out by its tail, hold above the bowl and allow excess to drip off 2-3 seconds. Carefully lower battered shrimp into 365-degree oil. Be careful, as they will splash. Use a high-quality frying oil or vegetable oil such as Canola. Keep it clean and fresh. Fry the shrimp until golden brown and crispy. Remove from oil and place onto a paper towel to soak up excess oil.
Enjoy with a can of Official Hazy IPA!
After coating shrimp with batter and before lowering into oil, press battered shrimp into sweetened flaked coconut and then fry.