Beer Battered Fried Prawns and Pickles

Yet again, this week’s recipe comes from one of our favourite American bloggers, Spoon Fork Bacon with one of their delicious creations. Experiment with a fusion of flavours and spice up your taste buds with beer battered prawns and pickles completed with a spicy cocktail sauce. If you’re looking for a quick, super tasty and satisfying picnic snack to feed loved ones or just a simple supper for yourself, this is the perfect choice especially for any family and friends gatherings.

An ideal light snack for the summer months, fry up a batch then relax in the sun with a few cool refreshing drinks. A unique contrast of flavours creating a nice balanced combination, we couldn’t keep this recipe to ourselves!

Beer Battered Fried Shrimp n’ Pickles
Serves 4 to 6


Spicy Cocktail Sauce:

1/2 cup chili sauce

3 tablespoons sour cream (optional)

1 tablespoon Sriracha (or hot sauce of your choice)

2 teaspoons prepared horseradish

zest and juice from 1 lime

20 large shrimp peeled and deveined with tails still intact

1 lemon, thinly sliced

1 jar of pickle slices

Beer Batter:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon minced tarragon

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

pinch cayenne pepper

1 (12 ounce) bottle stout (such as Guinness)

1/2 cup cornstarch

oil for frying

1. Preheat oil to 350˚F.

2. For spicy cocktail sauce: Place all ingredients into a mixing bowl and whisk together. Set aside until ready to use

3. Line a large baking sheet with paper towels and top with a single layer of shrimp, pickles and lemon slices. Place a sheet of paper towel over the shrimp, pickles and lemon slices and gently press to absorb as much liquid as possible. Season the shrimp with salt and pepper.

4. For the beer batter, whisk together everything except for the beer. When ready to fry, stir in the beer until just incorporated and no dry spots remain.

5. Dip each shrimp, pickle chip and lemon slice into the cornstarch and shake off any excess. Then dip each into the beer batter, shaking off any excess (you want to make sure to have a very thin layer of batter fully encasing each dipped ingredient).

6. Carefully drop each battered ingredient into the oil, in batches (make sure not to over-crowd the pot/fryer which will make the oil temp drop, causing the food to become soggy and not crisp) and fry for 4 to 5 minutes or until golden brown. Drain onto paper towels for 30 seconds before transferring to a baking sheet, lined with a cooling rack. Season with salt and pepper.

Repeat until all of the shrimp, pickle chips and lemon slices have been fried. Serve immediately with spicy cocktail sauce.