In my mind there’s nothing better than enjoying a big plate of perfectly beer battered fried shrimp and pickle chips on a picnic table at a park surrounded by open fields, a sparkling river and fragrant pine trees, with a light breeze blowing through my hair and neck, and washing it all down with an iced cold drink….and THEN following the delicious meal with a quick and refreshing tube ride down the river bank. Doesn’t that sound totally magical?? Okay, so maybe all of what I described isn’t the most realistic situation for most of us, especially when the actuality of needing to prep and fry before being able to enjoy said scenario comes into play; but take away the park, picnic table and adventurous tube ride and throw in a backyard or even simple patio to enjoy all the fried things, and you’re pretty much set. It’s all about the al fresco ¬¬dining, people!
This recipe is super simple and although it involves a little frying, it’s actually a breeze to throw together! I love fried shrimp, fried pickles and fried lemon slices so I’ve basically thrown them all into a batter and fried them up together. I love the contrast of flavors between the sweet shrimp, sour lemons and tangy pickle chips. The combination creates a nice balance within the overall dish. We’re using the Zesty Garlic Chip variety from Farmer’s Garden by Vlasic in our recipe today. I like the tangy flavor in these pickle chips and really like how crisp they stay even after frying. Just don’t skip out on the drying and dredging of the ingredients in the tapioca starch or cornstarch because this will really help maintain a super light and crisp textured beer batter around your ingredients. (Potato starch is okay too, but not recommended as it produces a heavier final product then the other two options). Without the starch the batter will become incredibly soggy very quickly and will slip right off whatever you’re trying to fry.
If you’re looking for a quick, super tasty and satisfying snack to feed loved ones or even just for yourself I recommend these simple and delicious beer battered shrimp n’ pickles! Plus, right now you can get $1 off your Farmer’s Garden by Vlasic pickles by downloading this coupon.
Fry a batch up and head outside with some cold drinks and lots of napkins! Enjoy! xx, Jenny
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
10 Farmer’s Garden by Vlasic Zest Garlic Pickle Chips
1 lemon, thinly sliced
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 tapioca or 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.