These crispy beer-battered shrimp bites are a delightful twist on the classic hush puppy shrimp recipe, offering a flavorful and crunchy appetizer.
Peel and devein the shrimp, then pat them dry with paper towels.
Drying the shrimp ensures the batter adheres better during frying.
Heat about 1 inch of oil in a Dutch oven to 375°F (190°C).
Use a thermometer to maintain the oil temperature for consistent frying results.
In a mixing bowl, combine the flour, cornmeal, green onion, parsley, baking powder, cayenne pepper, cumin, and chili powder.
Mix the dry ingredients thoroughly to ensure even distribution of flavors.
Add the beer and egg to the dry mixture, stirring until smooth to create the batter.
Gradually add the beer to control the batter consistency.
Dip each shrimp into the batter, ensuring it is fully coated.
Hold the shrimp over the bowl for a moment to let excess batter drip off.
Carefully place the battered shrimp into the hot oil and fry for about 2 minutes or until golden brown. Fry in batches to avoid overcrowding.
Overcrowding the oil can lower the temperature, resulting in greasy shrimp.
Remove the fried shrimp and place them on paper towels to drain excess oil.
Lightly pat the shrimp with paper towels to remove any remaining oil.
Serve the crispy shrimp bites hot with your favorite dipping sauce.
Garnish with a sprinkle of fresh parsley for a pop of color and flavor.
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