These vegan Beer Battered Shrimp Skewers just may be the perfect appetizer – simple to make and guaranteed to impress. Add them to the menu for your next game-day spread or summer cookout!
1 pkg. Sophie’s Kitchen Shrimp
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
Paprika to taste
Salt and Pepper to taste
12 oz Beer
1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt and pepper. Whisk in the beer until most of the lumps are gone. Cover and let it sit at room temperature for at least 1 hour.
2. Skewer the cleaned shrimp and transfer to a plate. In a small fryer or heavy pot, fill it 2/3 of the way with canola oil. Preheat to medium/high heat for 10 to 12 minutes. Oil temperature should be between 350 to 365ºF. Prepare a baking sheet that is topped with a wire cooling rack. Preheat oven to 200ºF. Alternatively these can be cooked in an air fryer at 375 degrees for 10 minutes.
3. Transfer the reserved 3/4 cup of flour onto a plate and lightly season with salt and pepper. Dredge a few (4 at one time) shrimp, then dip them into the beer batter. Carefully drop into the oil. The wooden skewer will come in handy for turning the shrimp. Fry for just a minute or two or until golden brown. Transfer the shrimp to the cooling rack and keep them warm in the oven while you cook the rest.