Even cutting back on the tons of oil traditionally used for frying, these shrimp are still golden brown, crispy and delicious! Serve with: Tartar sauce, lemon wedges and a green salad to round out the meal.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 cup pale ale or other light-colored beer
1 cup whole-wheat pastry flour or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp (13-15 per pound), peeled and deveined, tails left on (see Shopping Tip)
Freshly ground pepper to taste

1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
2. You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

NUTRITION INFORMATION: Per serving: 213 calories; 9 g fat (1 g sat, 5 g mono); 172 mg cholesterol; 7 g carbohydrate; 24 g protein; 1 g fiber; 351 mg sodium; 210 mg potassium.
Nutrition bonus: Selenium (61% daily value), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 1 1/2 fat

TIP: Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

The dish had no taste whatsoever, and I ended up with fat blobs of dough on my shrimp. Face it, fried shrimp is fried shrimp & it just isn't tasty without the fatty oil. I'd avoid this dish.

Steve Petro, Irvington, NY

These were awesome. The great indulgent taste of fry without all that heavy grease.

Shelby, Santa Ana, CA

I have to say, after I made the first batch with the recommended amount of oil and the shrimp came out looking like weird little pancakes, I ramped up the oil amount and made some absolutely delicious fried shrimp. Not very Eating Well of me, was it?...

Barbara, Chicago, IL

Excellent. Used frozen shrimp from Whole Foods and brined them first.

Tipatina, MA

These are very tasty if you add Old Bay Seasoning, cayenne or something like that to the batter. I also used about twice as much liquid in the batter - it was way too thick otherwise - just enough to still coat the shrimp, but not to be a sticky mess. Once thinned down it worked very well and they browned nicely in the small amount of oil.

kbct, Coventry, CT

These were great! I thought the batter was really tasty! We used honey mustard instead of dijon. The batter was so good, I dipped some broccoli in it and made those too!

Jay, Derry, NH