Beer Battered Shrimp With Spicy Peach Dipping Sauce
"Crispy beer-battered shrimp with a spicy peach dipping sauce. Great appetizer for watching a sporting event from home with friends!"
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 shrimp
- Serves:
- 8
ingredients
- 1⁄2 cup peach preserves
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons orange juice
- 1⁄2 teaspoon crushed red pepper flakes (or to taste)
- 2⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 egg
- 1⁄2 cup beer
- 3⁄4 lb frozen uncooked deveined jumbo shrimp
- 3⁄4 cup progresso plain panko crispy breadcrumbs (optional)
- 1 cup peanut oil (for frying)
directions
- Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl.
- Thaw shrimp under cool running water in a colander, rotating frequently.
- Meanwhile, mix together flour, salt, and baking powder in a small bowl.
- In another small bowl, slowly whisk egg and beer together.
- Mix dry batter ingredients into wet ingredients until smooth.
- Heat 1/3 inch peanut oil in large, deep skillet.
- Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil.
- After several minutes, flip the shrimp. Fry until golden-brown on both sides.
- Transfer to a paper-towel lined plate to drain.
- Serve warm with dipping sauce.
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RECIPE SUBMITTED BY
Undergraduate student in Virginia studying biology (pre-vet). I've always loved cooking, and am very proud that I have gotten to the point where I can make-up my own recipes and don't have to use measuring cups except on new and difficult recipes. Good cooking is important on campus as the dining hall's food is not so great (I hate that they use WAY too much soy sauce on oriental dishes). My passion for cooking began with a kid's cookbook made by kids. I love to read nonfiction (and some fiction), volunteer at the local SPCA, stay fit, and hang-out with friends when not studying biology.
