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- Peanut oil
- 12 large fresh or frozen shrimp in shells (about 6 ounces)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 12 ounce canbeer
- 3 medium red, yellow, and/or orange sweet peppers, cut into 1/2-inch rings
- 3 cups broccoli florets
- 1 Soy Dipping Sauce
1. Preheat oil to 350 degrees F. Thaw shrimp, if frozen. Peel and devein shrimp; if desired, remove the tails. Rinse shrimp and pat dry. For batter, in a large bowl combine flour, salt, black pepper, and cayenne pepper. Slowly whisk in beer until batter is smooth. Dip shrimp and vegetables into batter; let excess drip off.
2. Fry shrimp and vegetables, five or six pieces at a time, for 3 to 4 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove shrimp and vegetables from hot oil and drain on wire racks. Serve shrimp and vegetables with Soy Dipping Sauce. Makes 4 servings.
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon thinly sliced green onion
- 2 teaspoons lime juice
1. In a bowl combine soy sauce, rice vinegar, honey, green onion, and lime juice. Stir until honey dissolves.
- Servings Per Recipe 4,
- cal. (kcal) 448,
- Fat, total (g) 15,
- chol. (mg) 65,
- sat. fat (g) 3,
- carb. (g) 55,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 5,
- fiber (g) 5,
- sugar (g) 14,
- pro. (g) 17,
- vit. A (IU) 3401,
- vit. C (mg) 228,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 0,
- Vegetables () 2,
- Starch () 2,
- Other Carb () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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