Beer Batter Shrimp


  • 40 jumbo shrimp
  • 6 eggs
  • 5 tbs horseradish
  • 8 oz jar Grey Poupon mustard
  • 4 cups beer
  • 5 cups flour
  • 1/2 tsp yellow food coloring
  • 3 cups orange marmalade for the sauce
  • 3 tbs horseradish for the sauce
  • 4 tbs Grey Poupon for the sauce


  • Clean, peel and devein the shrimp, leaving the tail intact.
  • Mix the remaining ingredients until well blended.
  • Dip the shrimp into the batter, coating thoroughly  and deep fry in batches at 350 degrees.
  • Allow the oil the return to temperature after each batch.
  • To make the mustard marmalade sauce, combine the orange marmalade, horseradish and Grey Poupon.

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