Beer-Battered Shrimp with Chipotle-Honey Sauce

  • Active Time 15m
  • Total Time 1h
  • Rating ****

Serves 6

Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin won’t form a complete coating.


  • For the Batter:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1 cup beer
  • For the Sauce:
  • 2 dried chipotle chili peppers, stemmed and seeded
  • 1 ripe tomato, quartered
  • 1/2 small yellow onion, sliced
  • 1 clove garlic
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 cup honey
  • 2 tablespoons red wine vinegar
  • Peanut oil for deep-frying
  • All-purpose flour for dusting
  • 1 1/4 pound rock shrimp or peeled white shrimp


In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir to mix. Add the beer all at once. Whisk until smooth. Set aside at room temperature for at least 30 minutes or for up to 4 hours.

In a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and purée until smooth. Pour the purée into a small bowl and stir in the honey and vinegar. Let cool.

In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to 350 degrees F or until a few drops of batter sprinkled into the oil rise immediately to the surface.

Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 666

nutrition information per serving

273 calories; 4g total fat; 144mg cholesterol; 940mg sodium; 34g carbohydrates; 1g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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