Beer-battered fried shrimp sandwiches have soft buns slathered with a creamy mayonnaise-based sauce. Add a generous helping of crispy fried shrimp, then top with lettuce, tomatoes, and sliced dill pickles.
If you follow my blog, you know that I am a HUGE sandwich connoisseur. I love making them, eating them, finding the right toppings and sauce to go on them, and the best beer to eat them with. Some of my favorites are the deli counter turkey sandwich or this BLT sandwich.
So let’s see what we can do with some shrimp dipped in beer batter, soft bakery buns, slightly spicy and creamy mayonnaise, and toppings, shall we?
By and large, we’re a bread-eating culture. People like sandwiches. We don’t really over-think that one.” — Fred DeLuca
I got the beer-battered shrimp recipe from The Midnight Baker. This Jumbo Beer Battered Fried Shrimp recipe was so easy to make and was a perfect batter recipe for the fried shrimp in this sandwich recipe.
What is the best beer for beer batter?
I like to use Yuengling for a lot of my cooking. Similar to Budweiser, it’s a little heavier body than a light beer.
What beer goes with beer-battered fried shrimp sandwiches?
The beer: King Sue Double IPA from Toppling Goliath Brewing
The tropical flavors paired with the Citra hops in this Double IPA go great with the overall mild tone of this sandwich. The batter surrounding the shrimp and the mayonnaise dressing only has a small amount of Creole spice, so the mild flavors of the sandwich will not be overpowered by the ‘roar’ of Sue.
What TV show should you watch while enjoying a sandwich and a cold double IPA?
For this Mitten Movie Night, I have to share a new-to-me show that I just started, The Great. The tag is that this is loosely based on the life of Catherine the Great. While I don’t know how historically accurate it is, this show is HILARIOUS so add it to your watch list.
This fried shrimp sandwich recipe has-
- Small cooked salad shrimp that have been thawed. I feel like the smaller shrimps give a better sandwich experience.
- The flour mixture for the beer batter consists of flour, Creole seasoning (a blend of paprika, salt, onion powder, garlic powder, cayenne pepper, and dried herbs), pepper, and a bottle of lager.
- A mayonnaise-based simple sauce for spreading on the sandwich that has more Creole seasoning and hot sauce.
- Bakery-style sub sandwich buns and toppings like lettuce, tomato, and pickles. I like to use individual buns for this, but a loaf of French bread would work as well.
How to make this beer-battered fried shrimp sandwiches step-by-step
In a bowl, add the frozen shrimp. Add enough warm water to the bowl to cover the top of the shrimp.
Let thaw for 10 minutes. You may have to empty the water and add warm water halfway through.
Ready-to-eat salad shrimp is my favorite type of shrimp to use in recipes. They come peeled, cooked, tail-off, and ready to eat after thawing in a little warm water for a short time.
Drain the water then remove the shrimp from the bowl and add them to a plate lined with paper towels.
Take another paper towel, and dry the shrimp from the top.
In another bowl, add the flour and seasonings. Whisk to combine.
Whisk in the bottle of beer until it is mixed well like pancake batter.
Add a 1/2 cup of flour to a bowl. Take 10 of the shrimp and add them to the flour and coat each one.
Then add the 10 shrimp to the beer batter. Make sure each one is coated in the batter.
In a medium saute pan, pour in about 1/2 cup of vegetable oil. Heat to medium/high heat.
Using tongs, remove a piece of shrimp and shake off the extra batter. Add to the pan and repeat with each one.
After 2 minutes, flip the shrimp to the other side.
After they have cooked to a golden brown on both sides, remove them to a plate covered in paper towels.
Repeat until all shrimp have been fried. This took me about 4 times.
For the sauce, in a small bowl add mayonnaise, Creole seasoning, and a few shakes of hot sauce. This is a simple way to add some flavor without being overwhelming.
To serve, split a sub bun down the center and spread the mayonnaise on both sides.
Fill with lots of fried battered shrimp. about 8-10 per sandwich. Add fresh shredded lettuce and diced tomato. Don’t forget the dill pickle, which my son said was the piece that brought the whole sandwich together.
Tips & Variations
- This deep fry shrimp batter is slightly watery so there will be excess that you can shake off. Even with shaking off the excess, I still did have some batter spread out in the pan around the shrimp, but I liked the extra crunch. You can thicken up the batter by adding additional teaspoons of flour.
- It’s important to work the shrimp in batches and not overcrowd the pan. It took me about 4 rounds of frying to get through the whole bag of shrimp.
- Make sure that there is enough oil in the bottom of the pan. It should cover the whole pan and go slightly up the side. Otherwise, these won’t fry properly.
Can I switch out the beer in this for something non-alcoholic?
I found a pretty cool article from Wide Open Eats on how sparkling water can be used in cooking fried foods.
Can you use this batter for shrimp in the air fryer?
No. It is not recommended that you make this recipe in the air fryer.
Add the fried shrimp and sauce in separate covered containers and refrigerate. Reheat the shrimp in the oven or air fryer.
Freezing this recipe is not recommended.
More shrimp recipes
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Beer Battered Fried Shrimp Sandwich
- 3 medium sizes bowls
- medium saute pan
- metal tongs
- 12 ounces frozen ready to eat salad shrimp thawed in warm water for 10 minutes
- 1 cup flour
- 1 tablespoon Creole seasoning
- 1/2 teaspoon black pepper
- 12 ounces lager beer
- 1 cup vegetable oil
- 1/2 cup flour
- 1/2 cup mayonnaise
- 1 teaspoon Creole seasoning
- 1/2 teaspoon hot sauce
- 6 sub buns split down the center
- 1 cup shredded lettuce
- 1 Roma tomato diced
- 1/2 cup dill pickle slices
- Defrost the frozen shrimp in a bowl with warm water for 10 minutes.12 ounces frozen ready to eat salad shrimp
- In a medium bowl, add the batter ingredients.1 cup flour, 1 tablespoon Creole seasoning, 1/2 teaspoon black pepper
- Slowly whisk in the beer.12 ounces lager beer
- Dry off the shrimp once it has thawed completely.
- In a smaller bowl, add 1/2 cup of flour. Add about 10 shrimp into the flour, stir to coat.1/2 cup flour
- Next, add the 10 shrimp to the beer batter.
- Add about 1/2 cup of oil (depending on your pan-the oil should cover the bottom and go slightly up the sides) to the pan and set to high heat.1 cup vegetable oil
- Using tongs, remove 1 shrimp from the batter, shake off excess and add to the oil once is at 375 degrees (you can test by dropping some batter into the oil and see if it sizzles). Repeat with the other 9 shrimp.
- Let them fry for 2 minutes. Flip using metal tongs to the other side, fry for 2 more minutes.
- Remove the shrimp and add them to a plate covered in a paper towel.
- Repeat this process until all of the shrimp have been cooked. Add oil to the pan as necessary.
- In a bowl, add the mayonnaise, Creole seasoning, and hot sauce. Stir to combine.1/2 cup mayonnaise, 1 teaspoon Creole seasoning, 1/2 teaspoon hot sauce
- Serve on split sub sandwich buns with mayonnaise, lettuce, tomato, and sliced pickles.6 sub buns, 1 cup shredded lettuce, 1 Roma tomato, 1/2 cup dill pickle slices
Tips for making this recipe:
- If you want to thicken up the batter, add an additional teaspoon of flour.
- Work the shrimp in batches and do not overcrowd the pan.
- Cover the bottom of the whole pan and let it go slightly up the sides. Otherwise, these won’t fry properly.
- To store: add the shrimp and other ingredients to a separate covered container. Reheat the shrimp in the oven or air fryer.
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Last Updated on March 16, 2023 by Erin@BottomLeftoftheMitten