Summer Shandy Beer-Battered Cajun Shrimp
1 cup all-purpose flour
1 tbsp paprika
½ tsp dried thyme
½ tsp oregano
½ tsp salt
½ tsp black pepper
1 cup Leinenkugel’s Summer Shandy
1 tsp hot sauce
2 lbs medium shrimp, peeled and deveined
Vegetable oil, for frying
Lemon wedges, malt vinegar, tartar sauce, for serving (optional)
In a large mixing bowl, whisk together flour, paprika, thyme, oregano, salt and pepper. Whisk in beer and hot until the batter is well blended. Let stand for 30 minutes.
In a deep fryer or stainless steel pot, heat at least 2 inches of oil over medium heat to 365°F.
Dip shrimp in beer batter, let excess batter drip off, and gently place them into the hot oil. Fry in small batches until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve hot with lemon wedges, malt vinegar, or tartar sauce if desired.