Fried Shrimp with Calabrian chili dipping sauce is the seafood dish everyone loves! The beer batter creates the perfect crispy shell for the succulent shrimp, and the Calabrian chili gives the perfect amount of heat. This is a favorite in summer, but so good we make it all year long!
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Fried Shrimp, Sip and Feast Style
Let’s be real here – there are tons of recipes for fried shrimp out there on the internet, but I’ve put my own spin on this beloved dish by adding a delicious Calabrian chili dipping sauce that’s just perfect.
But to be honest, the beer-battered fried shrimp are truly incredible on their own, or with a squeeze of lemon.
I love to serve this dish with other seafood favorites, especially when we’re craving the seafood shack experience at home. There’s nothing better than a cup of New England clam chowder, a plate of baked clams, and some fried shrimp!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.
- Shrimp. I’m using large shrimp (32 count per pound). You can use larger/jumbo shrimp if desired but they will take longer to cook. Look for shrimp that are already peeled and deveined to speed up your prep time. I removed the tails for this recipe, but I sometimes leave them on. It’s up to you.
- Oil. Use a neutral oil for frying, like avocado oil, peanut oil, or vegetable oil.
- Cornstarch. For dredging the shrimp.
- Beer. Use any lager beer for this recipe. You can also use club soda if you can’t use beer.
- The sauce. I’m using a combo of Calabrian chili paste, red wine vinegar, mayo, parsley, and salt and pepper for the dipping sauce. If you don’t like spicy sauce, you can use the tartar sauce I make for my fried flounder recipe or the cocktail sauce I use for my shrimp cocktail.
See the recipe card for full information on ingredients and quantities.
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How to make fried shrimp
Each number corresponds to the numbered written steps below.
- Combine the sauce ingredients in a medium bowl and season with salt and pepper to taste. Add more Calabrian chili paste if you prefer it to be spicier.
- In a large, deep pot, heat 3 inches of oil to 370°F. Meanwhile, in a large bowl, whisk the flour, salt, and pepper, then add the beer and whisk until combined. The batter should be the consistency of pancake batter. If it’s too loose, add a tablespoon of flour at a time until a pancake batter consistency is reached.
- Dredge the shrimp in the cornstarch and shake off the excess, then place on a parchment paper-lined baking sheet.
- Work in batches to add the shrimp to the batter and let it run off a little before placing in the oil.
- Hold the shrimp, one or two at a time, over the oil for a few seconds before dropping them into the oil. Doing this helps prevent them from dropping to the bottom and sticking. If they do stick, simply dislodge them with a wooden spoon so they begin to float.
- Fry for 2-3 minutes or until the shrimp are golden and cooked through. Work in batches until all have been fried, then place on a wire rack or paper towel-lined plate to drain. Serve with lemon wedges and the dipping sauce on the side.
Top tips
- Frying the shrimp. When frying, it helps to lower the shrimp 1 at a time and holding them or swirling them for a few seconds before letting go. This helps prevent them from dropping to the bottom of the pot and sticking.
- Keep the shrimp warm. Since you’ll likely be making the shrimp in batches, its a good idea to keep the shrimp warm in between batches by placing in a 175°F oven.
- Serve promptly. Fried shrimp are best enjoyed within 20 minutes of making them. After that, they become less crispy.
More shrimp recipes
Here are a few more recipes I think you’ll love.
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Fried Shrimp with Calabrian Chili Sauce
Ingredients
For the sauce
- 2 tablespoons Calabrian chili paste seeded and finely diced
- 1 tablespoon red wine vinegar
- 1 cup mayonnaise
- 2 tablespoons minced flat-leaf Italian parsley
- salt and pepper to taste
For the shrimp
- 1 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 12-ounce bottle lager beer
- 1 1/2 pounds large shrimp peeled and deveined
- 1/2 cup cornstarch for dredging only
- neutral oil for frying
- lemon wedges for serving
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Instructions
For the sauce
- In a medium bowl mix together the sauce ingredients and season with salt and pepper to taste. If the sauce isn't spicy enough for your liking, add more Calabrian chili paste as required.
For the shrimp
- In a large deep heavy pot, pour the oil to 3 inches deep and heat to 370°F
- Whisk the flour, salt, and pepper together then add the beer and whisk until combined. The batter should be the consistency of pancake batter. If it's too loose, add a tablespoon of flour at a time until pancake batter consistency is achieved.
- Dredge the shrimp in the cornstarch and shake off the excess. Place the shrimp on a parchment paper lined baking sheet.
- Working in batches, add shrimp to the batter and let it run off a bit before adding to the oil. Holding the shrimp for a few seconds before dropping in the oil will prevent them from sticking to the bottom of the pot. If they do stick, simply dislodge them with a wooden spoon and they will begin to float. Fry for 2-3 minutes or until the shrimp are golden and cooked through. Work in batches until all of the shrimp have been fried. Let the fried shrimp drain on a wire rack or paper towel lined plate.
- Serve the fried shrimp with lemon wedges and the sauce on the side. Enjoy!
Notes
- Shrimp size. Any size shrimp can be used. Larger shrimp will take a bit longer to fry and cook all the way through.
- Alternative frying method. The shrimp can be shallowed fried in a heavy nonstick, cast iron, or stainless steel pan with only a 1/4″ of oil. Simply spread them out in the hot oil and flip to fry both sides.
- Oil. Any neutral oil with a high smoke point can be used. Vegetable, avocado, and peanut oil all work well. Using an oil thermometer will ensure that you are frying at the correct 370°F temperature. Too low of a frying temperature will make the shrimp soggy, while too high will turn them brown and burnt.
- Shrimp sticking. It’s best to lower in 1 or 2 shrimp at a time and swirl them for a few seconds before letting go. If the shrimp stick to the bottom, simply use a wooden spoon to dislodge them and they will float back up.
- Keep them warm. To keep the shrimp warm between batches they can be place on a wire rack in a 175°F oven. They will remain crisp for about 20 minutes, so make sure to serve right away.
- Leftovers. Fried shrimp can be stored in the fridge for up to 3 days and can be reheated in a 350°F oven until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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loved it ❤️
So glad you enjoyed, Bob!
Looking forward to trying this. How would they work in n IDR fryer?
We aren’t familiar with an IDR fryer so can’t advise on that.