31 Irresistible Battered Shrimp Recipes for Every Occasion

There’s something magical about crispy, golden battered shrimp—they’re the ultimate crowd-pleaser, whether you’re hosting a summer barbecue, whipping up a quick weeknight dinner, or craving some comfort food. From zesty beer-battered bites to light tempura-style delights, we’ve gathered 31 irresistible recipes that’ll have everyone asking for seconds. Ready to dive in? Let’s get cooking!

Classic Beer-Battered Shrimp

Brace yourself for the crunchiest, most satisfying shrimp you’ll ever make. This beer-battered version delivers golden perfection in minutes—your new go-to party star.

Ingredients

For the batter:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 cup cold lager beer
– 1 large egg

For frying:
– 1 pound large raw shrimp, peeled and deveined
– 2 cups vegetable oil
– ½ cup cornstarch

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Heat vegetable oil in a heavy pot to 375°F, using a deep-fry thermometer.
3. Whisk together flour, baking powder, garlic powder, paprika, salt, and pepper in a medium bowl.
4. Pour in cold beer and crack in the egg.
5. Stir the batter until just combined—small lumps are fine.
6. Dredge each shrimp in cornstarch, shaking off excess.
7. Dip cornstarch-coated shrimp into the batter, letting excess drip off.
8. Carefully lower battered shrimp into hot oil, cooking 4-5 at a time.
9. Fry for 2-3 minutes until golden brown and crispy.
10. Remove shrimp with a slotted spoon and drain on a wire rack.
11. Repeat with remaining shrimp, maintaining oil temperature at 375°F.

Serve these beauties immediately—the crackly exterior gives way to juicy, tender shrimp inside. Stack them high with zesty dipping sauces or pile onto sliders for the ultimate game-day bite.

Cajun Spiced Battered Shrimp

Feast your eyes on this crispy, spicy masterpiece. Get ready to fry up golden perfection that’ll have everyone begging for the recipe. This Cajun-spiced shrimp delivers serious crunch with a kick.

Ingredients

For the Shrimp

– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons Cajun seasoning
– 1 teaspoon garlic powder
– 1/2 teaspoon salt

For the Batter

– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tablespoon baking powder
– 1 teaspoon paprika
– 1 1/4 cups cold club soda

For Frying

– 4 cups vegetable oil

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Toss shrimp with Cajun seasoning, garlic powder, and salt in a medium bowl.
3. Whisk together flour, cornstarch, baking powder, and paprika in a separate bowl.
4. Pour cold club soda into the dry ingredients and whisk until just combined.
5. Heat vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
6. Dip each seasoned shrimp into the batter, letting excess drip off.
7. Carefully lower battered shrimp into the hot oil using tongs.
8. Fry shrimp for 2-3 minutes until golden brown and floating.
9. Remove shrimp with a slotted spoon and drain on a wire rack.
10. Let oil return to 375°F between batches.
11. Serve immediately while hot and crispy.

Perfectly crispy outside, tender inside—these shrimp pack serious Cajun heat. Pile them high with lemon wedges for squeezing or dunk in creamy remoulade. They disappear fast, so make extra!

Coconut Lime Battered Shrimp

Pucker up for the crunchiest, zingiest shrimp you’ll ever taste. Coconut Lime Battered Shrimp brings tropical vacation vibes straight to your kitchen in under 30 minutes. Get ready to impress with this crispy, golden perfection that’s begging for your feed.

Ingredients

For the Shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Batter:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup cold club soda
– 2 tbsp fresh lime juice
– 1 tsp lime zest
For the Coating:
– 1 1/2 cups shredded sweetened coconut
– 1/2 cup panko breadcrumbs
For Frying:
– 4 cups vegetable oil
– Lime wedges for serving

Instructions

1. Pat the shrimp completely dry with paper towels. 2. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper. 3. Whisk together 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt in a medium bowl. 4. Pour 1 cup cold club soda, 2 tbsp lime juice, and 1 tsp lime zest into the dry ingredients. 5. Whisk the batter until just combined—small lumps are fine. 6. Combine 1 1/2 cups shredded coconut and 1/2 cup panko breadcrumbs in a shallow dish. 7. Heat 4 cups vegetable oil in a heavy pot to 350°F using a deep-fry thermometer. 8. Dip one shrimp into the batter, letting excess drip off. 9. Press the battered shrimp into the coconut-panko mixture, coating completely. 10. Carefully place the coated shrimp into the hot oil using tongs. 11. Fry for 2-3 minutes until golden brown, flipping once halfway. 12. Remove the shrimp with a slotted spoon and drain on a wire rack. 13. Repeat with remaining shrimp, working in batches to avoid crowding. 14. Serve immediately with lime wedges. Vibrant golden shrimp deliver an audible crunch that gives way to sweet coconut and zesty lime. The tender shrimp inside stays perfectly juicy against the crispy exterior. Serve these piled high with mango salsa or dunked in spicy mayo for the ultimate appetizer moment.

Tempura Battered Shrimp with Soy Dipping Sauce

Huddle up, crispy seafood lovers! Transform basic shrimp into golden perfection with this tempura hack. Get ready for that satisfying crunch in every bite.

Ingredients

For the Shrimp

– 1 lb large raw shrimp, peeled and deveined
– 1 cup ice-cold water
– 1 cup all-purpose flour
– 1 large egg
– 1 tsp baking powder
– 1 quart vegetable oil

For the Dipping Sauce

– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 green onion, thinly sliced

Instructions

1. Pat shrimp completely dry with paper towels.
2. Whisk together soy sauce, rice vinegar, honey, grated ginger, and sliced green onion in a small bowl.
3. Heat vegetable oil in a heavy pot to 350°F using a deep-fry thermometer.
4. Combine ice-cold water, egg, and baking powder in a medium bowl.
5. Gently stir in flour until just combined—lumps are fine for authentic tempura texture.
6. Dip each shrimp into the batter, letting excess drip back into the bowl.
7. Carefully lower battered shrimp into the hot oil using tongs.
8. Fry shrimp for 2-3 minutes until golden brown and floating.
9. Flip shrimp halfway through cooking for even browning.
10. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Serve immediately with the soy dipping sauce.

Feather-light crust shatters to reveal juicy, tender shrimp inside. That salty-sweet soy sauce cuts through the richness perfectly. Try stacking them over steamed rice or tossing into vibrant poke bowls for next-level texture.

Lemon Garlic Battered Shrimp

Melt away those dinner dilemmas with these crispy lemon garlic shrimp. They fry up golden in minutes and deliver that restaurant-quality crunch we all crave. Perfect for game day, parties, or when you just need something spectacular fast.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1/2 tsp salt
– 1/4 tsp black pepper

For the batter:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 2 tsp garlic powder
– 1 tbsp lemon zest
– 1 cup cold club soda

For frying:
– 4 cups vegetable oil
– Lemon wedges for serving

Instructions

1. Pat the shrimp completely dry with paper towels.

2. Season the shrimp with salt and black pepper.

3. Whisk together flour, cornstarch, baking powder, garlic powder, and lemon zest in a medium bowl.

4. Pour the cold club soda into the dry ingredients and whisk until just combined—some lumps are fine.

5. Heat vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.

6. Dip each shrimp into the batter, letting excess drip off.

7. Carefully lower battered shrimp into the hot oil, frying in batches of 5-6 to avoid crowding.

8. Fry for 2-3 minutes until golden brown and crispy, flipping once halfway through.

9. Remove shrimp with a slotted spoon and drain on a wire rack over paper towels.

10. Serve immediately with lemon wedges for squeezing over top.

The crackly batter gives way to juicy, tender shrimp with bright lemon and savory garlic in every bite. Pile them high with crispy fries or tuck into tacos with slaw for the ultimate crunch experience. That irresistible texture holds up beautifully against dipping sauces from spicy mayo to classic cocktail.

Honey Mustard Battered Shrimp

OBSESSED with this crispy, sweet-and-savory shrimp? Us too. Whip up restaurant-quality Honey Mustard Battered Shrimp in your own kitchen. Get ready for that perfect crunch.

Ingredients

For the Shrimp

– 1 pound large raw shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper

For the Batter

– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2/3 cup cold club soda
– 1 large egg
– 2 tablespoons honey
– 1 tablespoon Dijon mustard

For Frying

– 2 cups vegetable oil

Instructions

1. Pat the shrimp completely dry with paper towels.
2. In a medium bowl, whisk together 1/2 cup all-purpose flour, garlic powder, paprika, and black pepper.
3. Dredge each shrimp in the flour mixture, shaking off excess. Tip: A dry surface helps the batter stick better.
4. In a separate bowl, whisk 1/2 cup all-purpose flour, cornstarch, baking powder, and salt.
5. Add the cold club soda, egg, honey, and Dijon mustard to the dry ingredients.
6. Whisk until just combined; a few lumps are okay. Tip: Overmixing makes the batter less crispy.
7. Pour vegetable oil into a heavy-bottomed pot until it’s 2 inches deep.
8. Heat the oil over medium-high heat to 375°F. Use a thermometer for accuracy.
9. Dip a floured shrimp into the batter, coating completely.
10. Carefully lower the battered shrimp into the hot oil.
11. Fry for 2-3 minutes, flipping once, until golden brown. Tip: Don’t overcrowd the pot to maintain oil temperature.
12. Remove shrimp with a slotted spoon and drain on a wire rack.
13. Repeat with remaining shrimp.

Buttery, golden shrimp with that signature sweet-tangy kick. Serve them piled high with extra honey mustard for dipping, or tuck into soft tacos with crunchy slaw. Seriously addictive.

Sweet Chili Battered Shrimp

Get ready to level up your appetizer game with these crispy sweet chili shrimp. Grab your air fryer for that perfect crunch without the oil mess. This flavor bomb comes together in under 20 minutes flat.

Ingredients

For the batter:
– 1 lb raw large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 3/4 cup cold club soda

For the sauce and coating:
– 1/2 cup sweet chili sauce
– 2 tbsp cornstarch
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp garlic powder, and 1/2 tsp salt in a medium bowl.
3. Gradually pour in 3/4 cup cold club soda while whisking to create a smooth batter.
4. Preheat your air fryer to 400°F for 3 minutes.
5. Toss the dried shrimp in 2 tbsp cornstarch until lightly coated.
6. Dip each cornstarch-coated shrimp into the batter, letting excess drip off.
7. Arrange battered shrimp in a single layer in the air fryer basket.
8. Air fry at 400°F for 8 minutes, flipping halfway through.
9. Check that shrimp are opaque and coating is golden brown.
10. Transfer cooked shrimp to a large bowl.
11. Pour 1/2 cup sweet chili sauce over the hot shrimp.
12. Toss gently until all shrimp are evenly coated.
13. Sprinkle with 1 tbsp sesame seeds and 2 sliced green onions.
14. Serve immediately while hot and crispy.

Crispy perfection meets sweet heat in every bite—the batter stays remarkably crunchy even after saucing. That sweet chili glaze caramelizes beautifully against the savory shrimp. Try serving them over jasmine rice for a quick main or skewer them for easy party picking.

Garlic Herb Battered Shrimp

Every bite of these crispy shrimp delivers serious flavor bombs. Elevate your appetizer game with garlic-herb crunch that shatters perfectly. Get ready to impress in under 30 minutes.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1 tsp salt
– ½ tsp black pepper

For the batter:
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 1 tsp dried oregano
– 1 tsp paprika
– ½ tsp baking powder
– 1 cup cold club soda
– 2 tbsp chopped fresh parsley

For frying:
– 4 cups vegetable oil
– 1 lemon, cut into wedges

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Season the shrimp evenly with salt and black pepper.
3. Heat vegetable oil in a deep pot to 375°F using a thermometer.
4. Whisk together flour, garlic powder, oregano, paprika, and baking powder in a medium bowl.
5. Pour cold club soda into the dry ingredients and stir until just combined.
6. Fold chopped parsley into the batter gently.
7. Dip each shrimp into the batter, letting excess drip back into the bowl.
8. Carefully lower battered shrimp into the hot oil using tongs.
9. Fry shrimp for 2-3 minutes until golden brown and floating.
10. Remove shrimp with a slotted spoon and drain on a wire rack.
11. Serve immediately with lemon wedges for squeezing.

Juicy shrimp hide beneath that crackly golden armor. The garlic-herb crust delivers savory notes that pop against the bright lemon squeeze. Serve these piled high with spicy mayo or tuck them into warm tortillas for next-level shrimp tacos.

Spicy Sriracha Battered Shrimp

You need these spicy sriracha battered shrimp in your life. They deliver that perfect crispy crunch with a serious kick that’ll have everyone begging for the recipe.

Ingredients

For the shrimp
– 1 lb large raw shrimp, peeled and deveined
– 1 tsp salt
– 1/2 tsp black pepper

For the batter
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tbsp baking powder
– 1 tsp garlic powder
– 1/2 cup sriracha sauce
– 3/4 cup cold club soda

For frying
– 4 cups vegetable oil
– 1/2 cup cornstarch for dredging

Instructions

1. Pat the 1 lb shrimp completely dry with paper towels.
2. Season the shrimp evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Whisk together 1 cup flour, 1/2 cup cornstarch, 1 tbsp baking powder, and 1 tsp garlic powder in a medium bowl.
4. Add 1/2 cup sriracha sauce and 3/4 cup cold club soda to the dry ingredients.
5. Mix the batter gently until just combined—lumps are fine and create extra crispiness.
6. Heat 4 cups vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
7. Dredge each seasoned shrimp in the 1/2 cup cornstarch, shaking off excess.
8. Dip each cornstarch-coated shrimp into the batter, letting excess drip off.
9. Carefully lower battered shrimp into the hot oil, frying in batches of 6-8 pieces.
10. Fry for 2-3 minutes until golden brown and floating.
11. Remove shrimp with a slotted spoon and drain on a wire rack—this keeps them crispy unlike paper towels.
12. Let oil return to 375°F between batches for consistent frying.
13. Serve immediately while hot and crispy.

Unbelievably crunchy shrimp give way to tender, juicy centers with that signature sriracha heat building with each bite. The batter stays remarkably crisp even as they cool, making them perfect for game day spreads or piled high on bao buns with quick-pickled veggies.

Ginger Sesame Battered Shrimp

Sizzle up your snack game with these crispy Ginger Sesame Battered Shrimp. Seriously addictive with a spicy-sweet kick that’ll have everyone begging for the recipe. Get ready to fry up the ultimate party appetizer in under 30 minutes.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1/2 cup cornstarch
– 2 large eggs
– 1/4 cup cold water
For the batter:
– 1 cup all-purpose flour
– 2 tbsp grated fresh ginger
– 2 tbsp toasted sesame seeds
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
For frying:
– 4 cups vegetable oil
– 1 tbsp sesame oil

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Whisk together cornstarch, eggs, and cold water in a medium bowl until smooth.
3. Combine flour, grated ginger, sesame seeds, garlic powder, black pepper, and salt in a separate bowl.
4. Heat vegetable oil and sesame oil in a heavy pot to 350°F using a deep-fry thermometer.
5. Dip each shrimp into the wet batter, letting excess drip off.
6. Dredge the coated shrimp in the dry flour mixture, pressing gently to adhere.
7. Carefully lower battered shrimp into the hot oil using tongs, working in batches of 6-8 shrimp.
8. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through.
9. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet.
10. Let oil return to 350°F between batches to maintain crispiness.
11. Serve immediately while hot and crispy.
Fragrant ginger and nutty sesame create an incredible crust that shatters with each bite. The shrimp stays juicy inside while the batter delivers serious crunch. Try stacking them on slaw for killer tacos or dunking in spicy mayo for the ultimate game day snack.

Parmesan Crusted Battered Shrimp

Never settle for basic shrimp again. Nail this crispy, cheesy upgrade that’s ready in minutes. Grab your skillet—let’s fry.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 cup cold club soda
• For the crust:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
• For frying:
  • 1 lb large raw shrimp, peeled and deveined
  • 2 cups vegetable oil
  • 1 tsp salt

Instructions

1. Pat 1 lb large raw shrimp completely dry with paper towels.
2. Whisk 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp garlic powder, and 1/2 tsp paprika in a medium bowl.
3. Pour 1 cup cold club soda into the dry ingredients and stir until just combined—lumps are fine.
4. Combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, and 1 tsp dried oregano in a shallow dish.
5. Heat 2 cups vegetable oil in a heavy skillet to 350°F, checking with a thermometer.
6. Dip each shrimp into the batter, letting excess drip off.
7. Press the battered shrimp firmly into the panko-Parmesan mixture to coat evenly.
8. Fry shrimp in batches for 2–3 minutes until golden brown, flipping once halfway.
9. Transfer shrimp to a wire rack set over a baking sheet—this keeps them crispy.
10. Sprinkle hot shrimp with 1 tsp salt immediately after frying.

Just pulled from the fryer, these shrimp crackle with a shatter-crisp crust giving way to juicy, sweet centers. Dunk them in zesty marinara or pile over a lemony arugula salad for a fresh crunch contrast.

Buffalo Style Battered Shrimp

Ready to level up your shrimp game? These Buffalo Style Battered Shrimp deliver that iconic spicy-tangy kick in every crispy bite. Perfect for game day or when you’re craving something bold and satisfying.

Ingredients

For the batter:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1 cup cold club soda

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 2 cups vegetable oil

For the Buffalo sauce:
– 1/2 cup hot sauce (like Frank’s RedHot)
– 1/4 cup unsalted butter
– 1 tbsp white vinegar
– 1/2 tsp Worcestershire sauce

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor temperature.
3. Whisk together flour, cornstarch, baking powder, garlic powder, paprika, and salt in a medium bowl.
4. Pour cold club soda into the dry ingredients and whisk until just combined—don’t overmix.
5. Dip each shrimp into the batter, letting excess drip off.
6. Carefully lower battered shrimp into the hot oil, cooking in batches to avoid crowding.
7. Fry shrimp for 2-3 minutes until golden brown and crispy.
8. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet.
9. Melt butter in a small saucepan over medium heat.
10. Whisk in hot sauce, white vinegar, and Worcestershire sauce until fully combined.
11. Toss fried shrimp in the Buffalo sauce until evenly coated.
12. Serve immediately while hot and crispy.

Perfectly crispy shrimp get transformed by that signature Buffalo tang. The batter stays surprisingly light while holding onto every drop of spicy sauce. Pile them high with celery sticks and blue cheese dressing for the ultimate game-day platter.

Panko Crusted Battered Shrimp

Sizzle up restaurant-quality shrimp in your own kitchen with this crispy Panko masterpiece. Grab your apron and let’s transform simple shrimp into golden, crunchy perfection that’ll have everyone begging for the recipe. Get ready to level up your seafood game with this foolproof method that delivers maximum crunch every single time.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– ½ tsp black pepper

For the batter:
– 2 large eggs
– ¼ cup cold water
– 1 tbsp cornstarch

For the crust:
– 2 cups Panko breadcrumbs
– ½ cup vegetable oil for frying

Instructions

1. Pat the shrimp completely dry with paper towels to ensure the batter sticks properly.
2. Combine 1 cup all-purpose flour, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a shallow bowl.
3. Whisk 2 large eggs, ¼ cup cold water, and 1 tbsp cornstarch in a separate bowl until smooth.
4. Place 2 cups Panko breadcrumbs in a third shallow bowl, creating your breading station.
5. Dredge each shrimp in the flour mixture, shaking off any excess coating.
6. Dip the floured shrimp into the egg batter, letting excess drip back into the bowl.
7. Press the battered shrimp firmly into the Panko breadcrumbs, coating thoroughly on all sides.
8. Heat ½ cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
9. Fry the coated shrimp in batches for 2-3 minutes per side until golden brown and crispy.
10. Transfer the cooked shrimp to a wire rack set over a baking sheet to maintain crispiness.
11. Repeat with remaining shrimp, checking oil temperature between batches.

Nothing beats that satisfying crunch when you bite into these golden beauties. The Panko creates an airy, delicate crust that shatters perfectly, revealing juicy, tender shrimp inside. Serve them stacked high with lemon wedges for squeezing or tuck them into soft buns with creamy slaw for the ultimate shrimp burger experience.

Asian-Inspired Orange Battered Shrimp

Viral-worthy crispy shrimp with a citrus kick that’ll have everyone asking for seconds. Whip up this restaurant-quality dish in under 30 minutes—perfect for weeknight dinners or impressing guests. Get ready to dunk, fry, and devour!

Ingredients

For the batter:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 cup cold sparkling water
– 1 large egg
– 1 tbsp orange zest

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups vegetable oil for frying

For the orange glaze:
– 1/2 cup fresh orange juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1 garlic clove, minced
– 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Season shrimp evenly with salt and black pepper.
3. Whisk together flour, cornstarch, and baking powder in a medium bowl.
4. Add cold sparkling water, egg, and orange zest to the dry ingredients.
5. Mix until just combined—lumps are fine for extra crispiness.
6. Heat vegetable oil in a deep skillet to 350°F using a thermometer.
7. Dip each shrimp into the batter, letting excess drip off.
8. Fry shrimp in batches for 2-3 minutes until golden brown and floating.
9. Remove shrimp with a slotted spoon and drain on a wire rack.
10. Combine orange juice, soy sauce, honey, ginger, and garlic in a small saucepan.
11. Bring sauce to a simmer over medium heat, stirring constantly.
12. Whisk in cornstarch slurry and cook for 1 minute until thickened.
13. Toss fried shrimp in the orange glaze until evenly coated.

Fresh from the fryer, these shrimp deliver an addictive crunch that gives way to tender, juicy bites. The bright orange glaze balances sweet and savory with a subtle ginger kick. Serve them over steamed rice with extra sauce for dipping, or pile them high as the star of your next appetizer spread.

Chipotle Lime Battered Shrimp

Every crispy bite of these shrimp delivers a smoky chipotle kick and zesty lime freshness that’ll have you reaching for more. Elevate your appetizer game with this restaurant-quality batter that fries up golden and crunchy in minutes. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

For the batter:
– 1 cup all-purpose flour
– 2 tsp chipotle powder
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup cold club soda
– 2 tbsp fresh lime juice
– Zest of 1 lime

For frying:
– 1 lb large raw shrimp, peeled and deveined
– 4 cups vegetable oil

Instructions

1. Pat 1 lb shrimp completely dry with paper towels.
2. Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor temperature.
3. Whisk together 1 cup flour, 2 tsp chipotle powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a medium bowl.
4. Pour 1 cup cold club soda, 2 tbsp lime juice, and lime zest into the dry ingredients, stirring until just combined—the batter should be slightly lumpy.
5. Dip each shrimp into the batter, letting excess drip off for 30 seconds.
6. Carefully lower battered shrimp into the hot oil using tongs, working in batches of 6-8 shrimp to avoid overcrowding.
7. Fry shrimp for 2-3 minutes until golden brown and floating, flipping halfway through for even cooking.
8. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet for maximum crispiness.
9. Repeat steps 5-8 with remaining shrimp, checking oil temperature returns to 375°F between batches.

Ready to devour these fiery, citrus-kissed shrimp that crackle with each bite. The chipotle heat builds slowly while the lime cuts through the richness perfectly. Serve them piled high with creamy avocado dip or stuff into warm tortillas for next-level shrimp tacos.

Dill Pickle Battered Shrimp

Y’all ready for the crunchiest, tangiest shrimp of your life? This dill pickle battered shrimp brings that iconic pickle flavor to crispy seafood perfection. Get ready to level up your appetizer game with this viral-worthy creation.

Ingredients

For the shrimp

– 1 lb large raw shrimp, peeled and deveined
– 1 cup dill pickle juice
– 1 tsp garlic powder
– 1 tsp onion powder

For the batter

– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tbsp dill weed
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cold club soda

For frying

– 4 cups vegetable oil
– 1/2 cup dill pickle slices, chopped fine

Instructions

1. Combine shrimp, pickle juice, garlic powder, and onion powder in a bowl.
2. Marinate shrimp in refrigerator for exactly 30 minutes.
3. Heat vegetable oil in deep pot to 375°F using a deep-fry thermometer.
4. Whisk flour, cornstarch, dill weed, baking powder, salt, and pepper in medium bowl.
5. Pour cold club soda into dry ingredients and whisk until just combined.
6. Drain shrimp completely and pat dry with paper towels.
7. Dip each shrimp into batter, coating evenly.
8. Carefully lower battered shrimp into hot oil using tongs.
9. Fry shrimp for 2-3 minutes until golden brown and floating.
10. Remove shrimp with slotted spoon and drain on wire rack.
11. Sprinkle chopped pickle slices over hot shrimp immediately after frying.
12. Serve shrimp within 5 minutes of frying for maximum crispiness.

Light, crispy shrimp get that signature pickle tang from both the marinade and fresh pickle garnish. The batter stays remarkably crunchy while letting the shrimp flavor shine through. Serve these piled high with extra dill pickle spears and your favorite dipping sauce for the ultimate game day snack.

Zesty Lemon Pepper Battered Shrimp

Viral-worthy crispy shrimp that’ll have everyone reaching for seconds. Grab your apron—this zesty lemon pepper battered shrimp is about to become your new obsession. Perfectly crunchy, tangy, and ready in under 30 minutes.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1/2 cup buttermilk
– 1 tsp salt

For the batter:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 2 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/2 tsp baking powder
– 1 cup cold club soda

For frying:
– 4 cups vegetable oil
– Lemon wedges for serving

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Whisk together buttermilk and salt in a medium bowl.
3. Add shrimp to the buttermilk mixture, ensuring each piece is coated.
4. Let shrimp marinate for 15 minutes at room temperature.
5. Combine flour, cornstarch, lemon pepper seasoning, garlic powder, and baking powder in a separate bowl.
6. Gradually whisk cold club soda into the dry ingredients until just combined—lumps are fine.
7. Heat vegetable oil in a heavy-bottomed pot to 375°F using a deep-fry thermometer.
8. Working in batches, dip each marinated shrimp into the batter, letting excess drip off.
9. Carefully lower battered shrimp into the hot oil using tongs.
10. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through.
11. Remove shrimp with a slotted spoon and drain on a wire rack set over a baking sheet.
12. Repeat with remaining shrimp, maintaining oil temperature at 375°F between batches.

Serve immediately with lemon wedges for squeezing over top. Seriously crispy exteriors give way to tender, juicy shrimp inside—the lemon pepper seasoning pops with every bite. Try stacking them high on slider buns with spicy mayo or serving alongside chilled cucumber salad for the ultimate crunch contrast.

Herb and Cheese Battered Shrimp

OBSESSED with crispy, cheesy shrimp? This herb and cheese battered version delivers restaurant-quality crunch in minutes. Get ready for the most addictive appetizer that disappears faster than you can say “more please.”

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 1/2 cup buttermilk
– 1 tsp garlic powder
– 1/2 tsp smoked paprika

For the batter:
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cold club soda

For frying:
– 4 cups vegetable oil

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Whisk together buttermilk, garlic powder, and smoked paprika in a medium bowl.
3. Add shrimp to the buttermilk mixture and marinate for 15 minutes at room temperature.
4. Combine flour, Parmesan, parsley, dill, baking powder, salt, and pepper in a separate bowl.
5. Gradually whisk cold club soda into the flour mixture until just combined—don’t overmix.
6. Heat vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
7. Remove shrimp from buttermilk, letting excess drip off.
8. Dip each shrimp into the batter, coating completely.
9. Carefully lower battered shrimp into the hot oil, cooking 4-5 at a time.
10. Fry for 2-3 minutes until golden brown and crispy.
11. Remove shrimp with a slotted spoon and drain on a wire rack.
12. Repeat with remaining shrimp, maintaining oil temperature at 375°F.

Golden, crunchy perfection awaits! The Parmesan creates an umami-rich crust while fresh herbs brighten each bite. Serve these immediately with lemon wedges or dunk in spicy mayo for the ultimate game day snack.

Conclusion

Versatile battered shrimp recipes await your kitchen! From casual dinners to festive gatherings, this collection offers endless inspiration for crispy, golden perfection. We hope you discover new family favorites among these 31 irresistible options. Don’t forget to share which recipe you loved most in the comments below and pin your top picks to Pinterest for easy access. Happy cooking!