- Heat oil to 190°C (375°F) in a deep skillet or fryer.
- Pat shrimp dry and set aside.
- Combine all dry ingredients in a bowl.
- Whisk in beer.
- Dip shrimp in batter, then fry for about 2 minutes. Fry shrimp in several batches to prevent them from sticking together.
- Serve shrimp with store-bought or homemade spicy mayo and lemon wedges.
Chef’s secret
Mix some mayonnaise or plain Greek yogurt with Sriracha sauce for a great dip.