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Crispy Champagne Battered Shrimp Recipe with Easy Gold Cocktail Sauce

crispy champagne battered shrimp - featured image
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A light and crispy fried shrimp recipe featuring a bubbly champagne batter paired with a tangy, golden cocktail sauce that adds a special zing.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour, plus extra for dusting shrimp
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chilled champagne or sparkling wine
  • Vegetable oil, for frying (canola or peanut oil preferred)
  • 1/2 cup ketchup
  • 1/4 cup prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon honey or agave syrup
  • Pinch of smoked paprika

Instructions

  1. Rinse the shrimp under cold water, then pat dry thoroughly with paper towels. Lightly dust each shrimp with a bit of flour and set aside.
  2. In a mixing bowl, combine 1 cup flour, baking powder, salt, and pepper. Whisk until evenly mixed.
  3. Slowly pour in the chilled champagne, whisking gently to combine into a smooth, slightly thick batter. Chill the batter in the fridge for 10 minutes if possible.
  4. Pour enough vegetable oil into a Dutch oven or deep fryer to reach about 3 inches deep. Heat to 350°F (175°C), monitoring with a thermometer.
  5. Working in batches, dip each floured shrimp into the champagne batter, letting excess drip off. Carefully lower into hot oil using tongs or a slotted spoon.
  6. Fry for 2-3 minutes or until golden brown and crisp. Remove shrimp and transfer to a wire rack over a baking sheet to drain.
  7. While frying, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, turmeric, honey, and smoked paprika in a small bowl. Refrigerate until serving.
  8. Serve the crispy shrimp alongside the gold cocktail sauce. Garnish with lemon wedges or fresh herbs if desired.

Notes

Keep ingredients cold for best crispness. Maintain oil temperature between 325°F and 375°F. Do not overcrowd the pan. Drain shrimp on a wire rack, not paper towels. Adjust batter consistency with champagne or flour as needed. For gluten-free, substitute flour with a 1:1 gluten-free blend. Baking is an alternative method but less crispy.

Nutrition

Keywords: shrimp, champagne batter, fried shrimp, cocktail sauce, appetizer, crispy shrimp, easy recipe

Find it online: https://emmaoven.com/crispy-champagne-battered-shrimp-recipe-with-easy-gold-cocktail-sauce/