Brussels Beer-Battered Shrimp with Citrus Aioli

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy shrimp coated in a light Belgian ale batter, served with a zesty lemon-garlic aioli, perfect for spring festivals. This Belgian-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, Belgian ale, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Belgian cuisine 350 cal/serving

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Ingredients

1 lb, peeled and deveined shrimp
1/2 cup Belgian ale
1/2 cup flour
2 eggs
1/2 cup panko breadcrumbs
1, zested and juiced lemon
2 cloves, minced garlic
1/2 cup mayonnaise

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Instructions

Step 1: In a bowl, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
Step 2: Whisk eggs, ale, and lemon zest in another bowl. Dip shrimp in flour, then egg mixture, then panko. Shake off excess.
Step 3: Heat 1 inch oil in a skillet over medium-high heat. Fry shrimp in batches until golden, 3-4 minutes per side. Drain on paper towels.
Step 4: Whisk mayonnaise, lemon juice, garlic, and 1 tbsp water for aioli. Serve shrimp with aioli on the side.