This has been on my hit list to make for a long time now and finally, success!!! If you are looking for a great appetizer or party food, look no further. These Beer Battered Shrimp with Chilli Lime Sauce will have you heading back for seconds, thirds and more!
We are heading into, what I like to call, "Food Season"!. Yes, fall and winter is known for it's great eats, cosy nights in, lazy Saturday cooking and many bottles of wine. Am I not wrong? Well, that's how I roll when the sun sets over summer and autumn slowly rises.
As I look out the window right now into the back garden, well really a patch. But we'll say garden for fun. Anyway, I'm looking at a slightly overcast sky and listening to a bit of a howling wind. But can I just say, it's still 30 degrees and the wind wouldn't be out of place inside a clothes dryer. Nonetheless, a step closer to my favourite time of year.
If I keep saying that, it will come.
Let's talk chillies for a second. Okay, I am not an expert, like at all. I know a bit about what I can touch and what will make my eyes and tongue swell up! I like chillies to give a bit of flavour and a bit of heat to a dish. I'm not a huge fan of being tortured while eating my dinner or snacks. Thanks to a long ago boyfriend who introduced to a fish dish with a pretty little chilli on the side as a "garnish", he told me later. Well, it near sent me to hospital. Thanks for the heads up after I decided to maul the pretty pepper on my plate and then rub my tired eyes. You can imagine. So, no hot peppers for me.
When choosing your peppers, remember that the hotter the chilli you choose, the hotter the sauce will be. I used a mild chilli in this dish, and it took three chillies to give the flavour and heat that I thought was pretty tasty and not hospital admitting material. I probably wouldn't go for, say, Habanero!
What did I use? Well, you can see them pictured below here and they have a medium heat to them with a little bit of sweetness. I live in Spain and they are literally called Pimentos Picantes which translates to hot peppers. And that is all the information I got. There was a scale on the back of package giving them a heat rating in comparison to other peppers. Well this rated as a 7 with the hottest being a Haberno at number 10. Let me just say, the package was wrong! There was nothing overly hot about these peppers in any way. Just a nice bit of heat and flavour.
So, with all this bing said, whatever peppers/chillies you decided on...go slow. As in add a bit at a time until you get the heat you like. For this recipe, I used three of these chillies and it gave the perfect amount of heat and sweetness for my taste buds.
This sauce, in fact this entire dish, has been on my "To Make" list since forever. In fact, I have had few attempts at the sauce with limited success. Just too much of this or that, and it never tasted like I wanted or expected it should taste. So this past Saturday with the outside temperatures reaching 37 degrees, my blinds drawn, a cold drink in hand, music on and an extremely large commercial size fan blowing on me, I started out on the sauce again.
This time, success. Let's give credit to the delusional inspiring heat. Maybe the wine...ha!
Notes about the dish:
Okay, I already covered the sauce a few paragraphs back so, I won't go into that again. However, if you want more sauce, just double the batch.
I used large shrimp for this recipe, but it would work with smaller ones as well. If you are using smaller shrimp, the cooking time will be just a touch less. As well, I always buy shrimp that I have to peel and clean myself. They are far better tasting. However, if you can find good cleaned ones at your supermarket, use those. Less work.
The batter is really easy and it's so good, light and crispy. Just make sure you coat the shrimp completely in the batter before frying. Not the tails though.
I used just regular sun flower oil for frying these and it worked great. Just avoid olive oil for best results.
These are best served immediately for the freshest taste and crispy batter. However, if you do have to make them before hand and reheat, you can. I recommend laying them all out on a baking tray and reheating them in a very hot oven, 400 degrees C, for about 3 minutes or so. Still not as great as fresh, but great nonetheless.
Happy cooking friends and watch out for the chillies.
Beer Battered Shrimp with Chilli Lime Sauce
Serves 4 / Prep time: 25 minutes / Cook time: 5 minutes (per batch)
For the shrimp:
24 Shrimp (raw), peeled and de veined with tails in tact
2 Cups/250 grams flour
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon paprika
1/2 Teaspoon dried oregano
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Egg, beaten
1 Can beer
Vegetable oil for frying
For the chilli lime sauce:
Juice of one lime
2-3 Chillies, de seeded and roughly chopped
1/4 Cup/60 ml olive oil
1 1/2 Tablespoons white wine vinegar
1 Inch piece ginger root, peeled and grated
2 Garlic cloves, crushed
Small bunch fresh cilantro leaves, roughly torn
1 Tablespoon brown sugar
2 Tablespoons chilli paste
1 Teaspoon salt
Make the Chilli Lime Sauce. Put all the ingredients in a food processor. Pulse for a few seconds and check. You want a slightly chunky texture. Pulse again if necessary. Set aside.
In a large bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt and pepper. Stir to combine. Add the beaten egg and beer. Whisk until smooth.
Heat about 2 inches of vegetable oil in a large deep sided skillet. Dip one shrimp in the batter, coating completely, and test the oil. If it sizzles immediately, it's ready. Coat shrimp in batter and drop one by one into the hot oil. Fry each side for about 2 minutes or until golden. Remove from oil with a large slotted spoon and place on paper towels. Repeat for all shrimp.
Best served immediately with the dipping sauce.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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