This recipe uses our Official Hazy IPA and can be enjoyed year-round!

Ingredients

• 1 ½ cups (14oz) plain white flour – all purpose
• 1 ½ TSP Cornstarch
• 1 ½ TSP salt
• 1 ½ TSP paprika, substitute with chili if you want spicy!
• Zest and juice of one lime
• 12oz can of Bell’s Official Hazy IPA
• 1/3 cup buttermilk

Directions

Use raw, large peeled, tails on and de-veined shrimp. We recommend 16/20’s or 26/30’s. For one pound of shrimp, place in zip lock bag with zest and juice of one lime and gently shake. Leave in bag for 15 minutes.

Sift flour along with all dry ingredients into a large mixing bowl, add 8oz of Official and buttermilk. Whisk. Adjust with more Official as needed, until a smooth batter mixture is achieved. It should coat the back of a wooden spoon and will thicken slightly before use. Add more Official Hazy IPA if too thick.

Place shrimp, zest and juice into a large bowl and pour batter onto them until submerged and mix. Let them rest in the batter for a few minutes. Pull each shrimp out by its tail, hold above bowl and allow excess to drip off, 2-3 seconds. Carefully lower battered shrimp into 365 degree oil. Be careful, as they will splash. Use a high quality frying oil or vegetable oil such as Canola. Keep it clean and fresh. Fry the shrimp until golden brown and crispy. Remove from oil and place onto paper towel to soak up excess oil.

Enjoy with an of Official Hazy IPA!

Also try: After coating shrimp with batter and before lowering into oil, press battered shrimp into sweetened flaked coconut and then fry.