Easy recipe for beginners. The beer you choose is important as it's the main source of flavor for this dish.
New England Fried Shrimp
From EatingWell: May/June 2008
Who doesn't love a crunchy fried shrimp? This version takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.
9 Reviews for New England Fried Shrimp
I used Ipswich IPA and I'm assuming the beer choice makes a HUGE difference. It was so delicious! I could find shrimp that was already peeled and deveined and I still loved it even though my expectations were higher due to the added work. I also doubled the Dijon mustard because I love the stuff.
Not very easy to do, I needed my husbands help turning shrimp over in one pan, while I dipped and placed shrimp in another pan as they cook very quick. Needed two pans because one pan wont hold too many as the shrimp can't touch or they will clump. But the main reason why I would not cook this again is the taste; there was a strong alcohol after taste (not in a good way) maybe because of the equal parts beer to flour ratio. I used pale ale and all purpose flour. Had to throw most of it away.
Texture and crispiness was good but lack of flavor. Very bland.