Brenda Campbell's Fried Shrimp
Ingredients
- 2 pounds peeled shrimp
- Red pepper and salt to taste
- 1-2 bottles of beer
- 1-2 cups flour
- 1 egg
- Oil for frying
Step-by-Step Instructions
- In a bowl, sprinkle peeled shrimp with red pepper and salt. Shrimp lends itself well to the taste of red pepper. Pour enough beer just to cover the shrimp.
- Break an egg into the mixture and add enough flour to the mixture to make a batter.
- For best results soak overnight in the refrigerator, although shrimp can be fried after an hour or two of soaking.
- When ready to fry, add flour in a Ziploc bag and shrimp (without crowding) and shake to coat the shrimp with the flour.
- Heat oil to 350-375°F. Place shrimp in heated oil and cook just until they are a light golden brown and shrimp start to float in the oil, about 2-3 minutes per batch.
- Drain on paper towels. Serve hot with tartar sauce or your favorite dipping sauce.
Common Problems and Solutions
Q: Why is my batter sliding off the shrimp?
A: Make sure you coat the beer-soaked shrimp in the flour mixture (shake in the Ziploc bag) right before frying. This creates a dry surface for the batter to cling to. Don't skip this double-coating step.
Q: How hot should the oil be?
A: Heat oil to 350-375°F. If you don't have a thermometer, test with a small piece of batter—it should sizzle immediately and rise to the surface. Too cool and the shrimp will absorb oil and become greasy; too hot and they'll burn before cooking through.
Q: Can I fry them right away without soaking?
A: You can fry after an hour or two, but the overnight soak really does make a difference in flavor. The beer penetrates the shrimp and the seasonings have time to fully develop.
Tips and Techniques
Don’t crowd the shrimp when frying—work in small batches so the oil temperature stays consistent. The shrimp are done when they float and turn light golden brown, usually 2-3 minutes. Overcooking makes them rubbery.
Ingredient Substitutions
- beer: club soda or sparkling water
- red pepper: cayenne pepper or your favorite Cajun seasoning blend
Equipment Needed
- Deep fryer or heavy pot for frying
- Candy/deep-fry thermometer
- Ziploc bag for coating
- Paper towels for draining
Historical Context
Beer-battered seafood is popular throughout Louisiana’s coastal regions where fresh Gulf shrimp are abundant. The beer adds flavor and helps create a lighter, crispier coating than water-based batters.
