Beer Battered Shrimp with Guinness Glaze

Our crispy Beer Battered Shrimp with a Guinness Glaze are fried in a beer batter flavored with umami and garlic until golden brown.

This is a crunchy yet flavorful appetizer. It is ideal for a St. Patrick’s Day appetizer and will work when you want a sure-fire winner! 

Listen, it’s impossible to eat just one. 

Beer Battered Shrimp with Guinness Glaze

Who’s ready to try a new appetizer?

Our Guinness beer battered shrimp, paired with a  Guinness Glaze, is the perfect appetizer for any gathering.

Crispy on the outside and delicious on the inside, these flavorful bites will have everyone reaching for more.

This shrimp recipe will quickly become a crowd favorite! 

What You Will Need:

Shrimp. This recipe calls for twenty-five to thirty medium-sized shrimp. 

Double Zero Flour, cornstarch, and baking powder are the base ingredients for our frying batter, and together, they will create a crisp and delicious batter. 

Umami seasoning and granulated garlic. Adding umami seasoning and granulated garlic allows this batter to level up and adds the perfect amount of seasoning that compliments the shrimp rather than overpowering it with strong flavors.  

Guinness Foreign Extra Stout. When it comes to frying batter, ideally, you want to use a liquid with a pH of around 5 or 6. Guinness Foreign Extra Stout fits the bill perfectly. 

Fry Oil. When choosing a frying oil, select a neutral, high-smoke point oil like vegetable or canola oil—if you don’t have a nut allergy, peanut oil also works well. 

Ingredients for Guinness Glazed Shrimp:

• 1 cup double-zero flour
• 6 tbsps cornstarch
• 1/2 tsp baking powder
• 2 tbsps umami seasoning
• 1 tbsp granulated garlic
• 12 ounces Guinness extra stout
• 6-8 cups frying oil
• 25-30 medium-sized shrimp, peeled and deveined 

Directions:

1. Combine one cup of double-zero Flour in a mixing bowl with six tablespoons of cornstarch, add 1/2 teaspoon of baking powder, two tablespoons of umami seasoning, and one tablespoon of granulated garlic, and mix well. Add 12 ounces of Guinness extra stout and mix until the batter is well incorporated. Place plastic wrap over the bowl and allow it to chill in the fridge for 30 minutes. 
2. Place a medium stockpot over medium-high heat. Add 6 to 8 cups of high-smoke point oil. Heat the oil to 340 degrees. A candy thermometer is an easy way to ensure you maintain the correct temperature. 
3. Do the flour test by sprinkling a bit of Flour into hot oil; if this begins to bubble and fry, you’re good to go. 
4. Dip the shrimp into the batter one at a time, shake off any excess batter, and gently dip them into the hot oil. Avoid crowding too many shrimp into the oil; doing so will lower the oil temperature. 
5. Fry the shrimp for two to three minutes until golden brown.
6. Serve with the Guinness Glaze (recipe shared below). 

Note: After chilling the batter, you may want to check its consistency. If it seems too thick or too thin, you can adjust it by adding more Guinness or flour. 

Ingredients for Guinness Glaze:

• 11.5 ounces Guinness Stout
• 1  1/4 cups light brown sugar
• 1 cup sweet and sour sauce

Directions:

1. Place a medium saucepan over medium-high heat and add 11.5 ounces of Guinness Stout, 1 1/4 cups of light brown sugar, and 1 cup of sweet and sour sauce. 
2. Whisk to combine, and allow the mixture to simmer until it is reduced by half. 
3. Serve warm. 

Note: As the glaze simmers and reduces, you may want to check the consistency. You can adjust the simmering time to achieve a thicker or thinner glaze, depending on your preference.

Remember that the glaze will thicken more as it cools, so factor that into your decision.

What is the best shrimp for frying?

Using larger shrimp peeled with the tails off and deveined is best.

 

These will often be labeled as jumbo, extra-jumbo, or extra-large.

Can I make this shrimp recipe ahead of time?

Fried foods are best served immediately.

The breading on fried foods becomes mushy and soft, so avoid storing them in the fridge or freezing.

However, you can make the batter a day or even hours ahead and store it in the fridge.

You can also thaw the shrimp a day ahead.

Raw shrimp can be kept in an airtight container in the fridge for a few days. 

What other dipping sauces go well with fried shrimp?

There are so many sauces to choose from; try one of these:

• Thai Peanut sauce
• Ketchup
• Bang Band sauce
• Orange Sauce
• Sweet and Sour sauce 
• Shrimp cocktail sauce
• Sriracha 

So, if you’re ready to take your appetizer game to the next level, gather the ingredients and follow our easy and delicious Beer Battered Shrimp recipe with a Guinness Glaze at your next gathering.