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All Recipes, Tapas / September 10, 2017

Beer Battered Shrimp With Roasted Garlic Aioli

– Beer Battered Shrimp With Roasted Garlic Aioli –

I am a sucker for shrimp, I love them in everyway and in anyway that they are made, specially when they are fried! This recipe of beer battered shrimp is definitely one of my all time favorite shrimp dishes ever, and there is good reason why, when you dip these shrimp into the roasted garlic aioli, you get an explosion of flavors that you wont forget. I tell you, these beer battered shrimp and roasted garlic aioli are a marriage made in heaven. This is the kind of appetizer that really impresses just about any person you give it too. When I created this recipe, I was looking to make a tapas dish that was easy to make, yet elevated the flavors and left a lasting impression. I have served this appetizer to my family and friends, and I can confirm that everyone loved it in everyway. Watch the video below on how to make these beer battered shrimp with a roasted garlic aioli or print out the recipe card below and let´s get cooking. Salud!

Watch the Video Below on How to Make Beer Battered Shrimp With Roasted Garlic Aioli

Beer Battered Shrimp With Roasted Garlic Aioli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork



  • 4 Cloves of Garlic
  • 1 Tbsp Dijon Mustard
  • 1/2 Lemon
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Freshly Cracked Black Pepper


  • 1/2 Cup All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Sea Salt
  • 1 Tbsp Extra Virgin Spanish Olive Oil
  • 1/4 Cup Water
  • 1/4 Cup Beer


  • 15 Jumbo Shrimp Peeled and Deveined
  • 1/3 Cup Sunflower Oil
  • Fresh Parsley


  1. Broil to 2 cloves of garlic in your oven at its highest setting for about 10 minutes
  2. Finely mince 2 cloves of garlic and them to a mortar, add the roasted garlics and mash together until you form a paste, then add 1 tablespoon of dijon mustard, the juice of half a lemon, season with sea salt and freshly cracked black pepper and mix everything together until well mixed
  3. While you continue to stir, slowly pour in between 2-3 tablespoons of extra virgin Spanish olive oil into the mortar, once you reach a mayonnaise like consistency, cover the mortar with seran wrap and add to the fridge
  4. To make the beer batter, start by adding 1/2 cup of all-purpose flour to a bowl, then add 1/2 teaspoon of baking powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil, 1/4 cup of water and a 1/4 cup of beer, then mix everything together until you form a thick and creamy texture
  5. Heat a small non-stick frying pan with a medium heat and add 1/3 cup of sunflower oil
  6. Grab about 15 jumbo shrimp that have been peeled and deveined and add them one by one to the beer batter, coat them well, once the oil get´s hot start adding the coated shrimp to the pan, cook in batches that way you don´t overcrowd the pan, cook between 1 1/2 to 2 minutes per side and add to a plate with paper towels to drain the excess oil, continue to add the shrimp until all the shrimp are cooked
  7. Add the roasted garlic aioli to a bowl, place it in the middle of a plate and decorate the cooked shrimp around it, sprinkle the dish with some freshly chopped parsley and lightly season the shrimp with some sea salt
  8. Enjoy!

Recipe Notes

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  1. Dianna

    Wow, this looks delicious! Can’t wait to try your recipe!

    22 . Jun . 2018
    • Spain on a Fork

      These shrimp are really good, hope you enjoy them 🙂

      23 . Jun . 2018

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