You can add cayenne and paprika but you’re already getting a little heat from sauce and pico so no need.
Mix
Add two cups of beer or sparkling water. (My go to is either Pacifico beer or Blackberry-Cucumber La Croix depending on who will be eating with me)
Mix again and let sit while oil heats up.
Heat to 350°
Shrimp (clean and pat dry)
Season generously with old bay.
Dip in batter and even if it’s still a little runny it’s okay just make sure to let extra dredge run off and throw them in oil for about two minutes for a good but light crunch.
Line baking sheet with paper towels and put rack over so they can cool and not get soggy!
CHIPOTLE SAUCE
7oz. can of chipotle peppers
4 tbsp. of mayo for body
4 tbsp. of sour cream for body/tang
4 tbsp. of honey for sweetness and to cut heat (add more if it’s still too spicy)
Freshly squeezed lime juice to your liking (I only did one whole lime)
Garlic Powder and Lemon Pepper seasoning to your liking.
11 Comments
Damn those shrimp look good.
What the fuck is that batter that looks immaculate
DAG!!!!!!!!!!!!
GIMME!!!
recipe for the shrimp batter please!
Jesus
Was it hard? Any special equipment needed
Why are you such a beautiful soul?
https://preview.redd.it/qhlv2vnvv7jg1.jpeg?width=1014&format=pjpg&auto=webp&s=1016174b4d055d850b89e3c914791f9162bb84a5
No recipe…?
I’d eat these shrimp out of the garbage
BEER BATTER and COOKING INSTRUCTIONS
1 1/2 cups of flour
4 teaspoons of corn starch
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
You can add cayenne and paprika but you’re already getting a little heat from sauce and pico so no need.
Mix
Add two cups of beer or sparkling water. (My go to is either Pacifico beer or Blackberry-Cucumber La Croix depending on who will be eating with me)
Mix again and let sit while oil heats up.
Heat to 350°
Shrimp (clean and pat dry)
Season generously with old bay.
Dip in batter and even if it’s still a little runny it’s okay just make sure to let extra dredge run off and throw them in oil for about two minutes for a good but light crunch.
Line baking sheet with paper towels and put rack over so they can cool and not get soggy!
CHIPOTLE SAUCE
7oz. can of chipotle peppers
4 tbsp. of mayo for body
4 tbsp. of sour cream for body/tang
4 tbsp. of honey for sweetness and to cut heat (add more if it’s still too spicy)
Freshly squeezed lime juice to your liking (I only did one whole lime)
Garlic Powder and Lemon Pepper seasoning to your liking.
PICO DE GALLO
A medium white onion
3-4 Roma tomatoes
1 jalapeño pepper without seeds
Half a bundle of cilantro
1 freshly squeezed lime
Salt
Lemon pepper seasoning!