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side shot of Beer Battered Fried Shrimp Sandwiches on a plate.

Beer Battered Fried Shrimp Sandwich

Beer battered fried shrimp sandwiches are loaded with crispy fried shrimp and slathered with mayo mixed with Creole seasoning and hot sauce.
Course Main Dish
Cuisine American
Keyword easy meals
Prep Time 10 minutes
Cook Time 16 minutes
Servings 6 sandwiches


  • 3 medium sizes bowls
  • whisk
  • 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:

  • 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 that 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 to 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.