WHAT TO EAT WITH FRIED SHRIMP RECIPES

Steps:

• Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
• You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
• Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

Steps:

• Insert a knife 3/4 of the way below the head of 1 shrimp and cut down the center of the shrimp's back to the tail. Open shrimp with your fingers so it lies flat. Repeat with remaining shrimp.
• Pour flour onto a shallow plate. Whisk eggs and water together in a small bowl to make egg wash.
• Place saltine crackers in a large resealable bag. Crush into fine crumbs using a rolling pin. Pour crumbs onto a plate.
• Coat each shrimp with flour. Dip in egg wash; roll in cracker crumbs on both sides. Transfer to a large plate. Refrigerate shrimp for 2 hours.
• Heat 1 inch vegetable oil in a large skillet over medium-high heat. Cook shrimp until golden brown, 1 1/2 to 2 minutes per side. Drain on a paper-towel lined plate.