Sara Moulton’s Sautéed Beer-Batter Shrimp with Tartar Sauce

Delicious shrimp is only a half hour away.

[ingredients-list title=”Ingredients” serving_size=””]

  • One 12-oz. bottle beer
  • 1 cup plus 1/3 cup Wondra or unbleached all-purpose flour
  • 1 tsp. Dijon mustard
  • Kosher salt


  • Tartar Sauce (recipe follows) or soy sauce
  • 3 tbs. vegetable oil
  • 1 lb. large shrimp, peeled and deveined


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 300°F. Whisk together 1 cup beer, 1 cup flour, mustard, and 1/4 tsp. salt until smooth. Strain batter into another bowl and let stand 10 minutes. Reserve extra beer. Make Tartar Sauce. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Put 1/3 cup flour into pie plate lined with waxed paper or parchment. (Batter should have the consistency of thick pancake batter. If it’s too thick, whisk in up to 1/4 cup more beer.) [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Heat 1 1/2 tbs. vegetable oil in large nonstick skillet over medium-high heat. Working with half the shrimp at a time, toss them in flour, lifting waxed paper on both sides to move them around. Transfer shrimp to strainer and shake off excess flour. Coat shrimp with batter, letting excess drip off, and add them to skillet. Cook, turning once, until they are golden, 1 to 2 minutes per side. (More batter will stay on side you first put down in skillet.) [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Sprinkle cooked shrimp with salt, transfer to baking sheet, and keep them warm in oven while you cook remaining shrimp in remaining oil. Serve with Tartar Sauce or soy sauce for dipping. Serves 4 to 6. [/step-item][/step-list-wrapper]

Tartar Sauce (Makes about 1 1/4 cups)

Whisk together 3/4 cup mayonnaise, 1/4 cup finely chopped dill pickle, 1 trimmed and chopped medium scallion (about 2 tbs.), 1 tbs. drained capers, 1 tbs. fresh lemon juice, 1 tsp. Dijon mustard, 1/2 tsp. Worcestershire sauce, and 1/4 tsp. hot sauce.

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