For an easy beer-battered shrimp recipe, organize 21 to 25 large shrimp, 1 cup all-purpose flour, 1/2 teaspoon salt, 1 cup beer and a quality oil for frying. Fry the battered shrimp in oil heated to 350 degrees Fahrenheit, and serve.
Organize the shrimp on a clean surface, being careful not to cross-contaminate the raw protein with other surfaces or utensils. Peel and devein the shrimp, but leave the tails on. Combine the beer, salt and flour in a bowl, allowing the ingredients to integrate for several hours before use.
Fill a fryer or deep pot half full with the preferred oil, but do not pass the halfway mark, as this is extremely dangerous. Heat the oil until it reaches 350 degrees Fahrenheit, as measured with a kitchen thermometer. Pat dry each of the shrimp thoroughly with a clean paper towel, then dredge it in the batter, covering it completely. Carefully submerse the shrimp in the heated cooking oil, frying each one for two to three minutes, or until golden brown. To check for doneness, select one test shrimp, and make sure it is white and opaque inside. Drain the shrimp on paper towels to absorb excess grease, and serve with lemon and tartar sauce, if desired.