Summer Shandy Beer-Battered Cajun Shrimp

Summer Shandy Beer-Battered Cajun Shrimp

Serves: 6



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.