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Crispy Cheddar Beer-Battered Shrimp

This indulgent dish combines succulent shrimp with a rich beer brine and a crispy cheddar-infused batter, creating a perfect balance of texture and flavor. The beer brine enhances the shrimp’s natural sweetness while keeping them juicy, and the batter delivers a crunchy, golden crust with a subtle kick from cayenne and black pepper. Inspired by classic pub fare, this recipe is ideal for gatherings, game nights, or as a satisfying appetizer. Serve with lemon wedges and hot sauce for a bold, tangy finish.

Starter | American | Fritter | Shellfish Dish | Frying Pan | Cayenne | Cheddar | Cornmeal | Shrimp | Marinating | Pan-Frying | Casual Gathering | Quick
Time to complete

Prep

15min

Cook

5min

Wait

30min

Total

50min

Ingredients (Makes 4 servings)

For the Brine

  • 240 ml (1 cup) beer
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp hot sauce (such as Frank's Red Hot)
  • 450 g (1 lb) large shrimp, peeled and deveined

For the Batter

  • 45 g (⅓ cup) yellow cornmeal
  • 30 g (¼ cup) all-purpose flour
  • ½ tsp freshly ground black pepper
  • ¼ tsp kosher salt
  • ¼ tsp cayenne pepper
  • 60 ml (¼ cup) beer
  • 60 ml (¼ cup) milk
  • 30 g (¼ cup) grated cheddar cheese, plus more for serving

For Frying

  • Canola oil, for frying
  • 4 tbsp cornstarch, for dredging

For Serving/Garnishing

  • Additional grated cheddar cheese
  • Lemon wedges
  • Extra hot sauce
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 14
  • Fiber: 1
Directions

Prepare the Brine

  • 1. In a medium bowl, whisk together the beer, salt, sugar, and hot sauce until the salt and sugar dissolve.
  • 2. Add the shrimp to the brine, cover, and refrigerate for 30 minutes. Drain and set aside.

Make the Batter

  • 3. In a large bowl, whisk together the cornmeal, flour, black pepper, salt, and cayenne.
  • 4. Gradually add the beer and milk, stirring until a smooth batter forms. Fold in the grated cheddar cheese.

Heat the Oil

  • 5. Pour enough canola oil into a large heavy skillet to reach a depth of 2.5 cm (1 inch). Heat over medium-high heat until it reaches 175°C (350°F).

Coat and Fry the Shrimp

  • 6. Place the cornstarch in a shallow dish. Dredge the shrimp in the cornstarch, shaking off excess.
  • 7. Dip the shrimp into the batter, allowing excess to drip off. Carefully place in the hot oil and fry, turning occasionally, until golden and crisp, about 1-2 minutes per side.

Drain and Serve

  • 8. Transfer the fried shrimp to a paper towel-lined platter to drain excess oil.
  • 9. Sprinkle with additional grated cheddar cheese and serve with lemon wedges and hot sauce.
Cookix's Secrets

Alternative Cooking Method

  • Bake the battered shrimp on a parchment-lined tray at 200°C (400°F) for 12-15 minutes, flipping halfway.

Alternative Proteins

  • Try this batter with calamari rings or thin fish fillets for a seafood twist.

Batter Consistency

  • The batter should be thick enough to coat the shrimp but not overly dense. Adjust with a splash of beer if needed.

Brining Tips

  • Ensure the shrimp are fully submerged in the brine for even flavor absorption.

Flavor Enhancements

  • Add finely chopped scallions or garlic powder to the batter for extra depth.

Frying Technique

  • Maintain oil temperature at 175°C (350°F) to achieve a crisp, golden crust without excessive greasiness.

Healthier Version

  • Use an air fryer instead of deep frying for a lighter alternative.

Regional Ingredient Substitutions

  • Replace beer with sparkling water for a non-alcoholic version while maintaining crispness.

Seasonal Tweaks

  • Substitute cheddar with smoked gouda for a richer, smoky flavor.