Ale-Battered Shrimp With Tartar Sauce

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“These are yummmmmy! Serves 6 as an appetizer, but it can also be the main course if you are like us. LOL I normally avoid shortening now a days, but these are just too good to pass up. Not to be had often if you care about your arteries, so save for special occasions. LOL It makes all the difference in the world to use a full flavored ale, do not use a light beer. I use Sierra Nevada Pale Ale. Have also used this batter on vegetables. Oh, and the tartar sauce is one of the best I have ever had! It makes 1 1/3 cups and keeps well in the fridge. Prep time does not include standing time. Adapted from Bon Appétit Magazine, January 1999. Hope you enjoy!”

Ingredients Nutrition


  1. .Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
  2. Preheat oven to 250°F Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
  3. Melt shortening in heavy large pot over medium heat until thermometer registers 375°F
  4. Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.
  5. Tartar Sauce:
  6. Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

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