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Cider-Battered Shrimp with Lime-Avocado Mayo

Cider-Battered Shrimp with Lime-Avocado Mayo

on Jul 14 2026
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    Meet your new favorite party appetizer: crispy, golden gluten-free cider-battered shrimp with a cool, zippy lime-avocado mayo for dipping. Think of it as a grown-up corndog, with sweet shrimp in place of the hot dog and a light, flavorful batter made from our Cornbread & Muffin Mix and a splash of hard cider. It won the Grand Prize in our 2012 recipe contest for good reason: big impact, little effort, and ready in about 20 minutes. Deliciously gluten-free, the way Pamela's has done it since 1988.

    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time about 25 minutes
    Yield 4 to 6 (12 skewers)
    Serving Size 3 skewers

    Ingredients

    Lime-avocado mayo

    • 1 medium ripe avocado
    • ¼ cup mayonnaise
    • 2 tablespoons lime juice
    • 1 teaspoon lime zest
    • ¼ teaspoon salt

    Cider-battered shrimp

    • 1½ cups Pamela's Cornbread & Muffin Mix
    • ⅓ cup sugar
    • ¼ teaspoon salt, plus more for sprinkling
    • 1 bottle (12 oz) hard apple cider (or gluten-free beer)
    • ½ teaspoon sriracha
    • 12 large raw shrimp, peeled, deveined, and patted dry
    • 12 bamboo skewers
    • Canola oil, for frying
    Shop Gluten-Free Cornbread and Muffin Mix, 12 oz.

    Directions

    1. Make the mayo: in a medium bowl, mash the avocado with the mayonnaise, lime juice, lime zest, and ¼ teaspoon salt until combined. Cover and refrigerate. This can be made a few hours ahead.
    2. Make the batter: in another bowl, whisk together the Cornbread & Muffin Mix, sugar, and ¼ teaspoon salt. Stirring constantly, slowly pour in the cider until you have a loose batter about the consistency of oatmeal. You will not use the whole bottle. Stir in the sriracha. If it is too loose, add a little more mix.
    3. Skewer the shrimp: thread each shrimp onto a bamboo skewer, piercing it in two places so it stays secure.
    4. Fry: fill a small deep saucepan with about 2 inches of canola oil and set it over medium-high heat. Using a candy or deep-fry thermometer, heat the oil to about 315°F (see the frying note). Working in batches of three or four, dip each shrimp in the batter, use a spoon to coat it completely, and lower it into the oil. Fry 2 to 3 minutes, until the batter is golden and the shrimp are pink and opaque. Drain on a paper-towel-lined plate and sprinkle with salt. Keep the oil at temperature between batches.
    5. Serve immediately with the lime-avocado mayo.
    6. For the crispiest, least greasy shrimp: 315°F is lower than the 350 to 365°F many cooks use for battered frying, and low oil is the main cause of soggy batter. If your first batch comes out pale or greasy, raise the temperature toward 350°F, do not crowd the pan (which drops the temperature), drain on paper towels, and serve right away. The shrimp still cook through in 2 to 3 minutes.
    7. To keep it gluten-free: Pamela's Cornbread & Muffin Mix is GFCO-certified gluten-free, so this batter fries up crisp with no gluten. Use a gluten-free cider or beer, and check that your other ingredients are gluten-free too.

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    Recipe Tips & Notes

    Serve, make ahead, and store

    • Serve: pile the skewers on a platter with the lime-avocado mayo in the center for a party or game-day appetizer. The mayo is versatile on its own, and is great on fish tacos, grain bowls, or any seafood.
    • Make ahead: the mayo can be made a few hours ahead (press plastic wrap onto the surface so it does not brown). Peel and skewer the shrimp ahead, then batter and fry just before serving.
    • Store: fried shrimp are best hot and fresh, and do not hold well, so fry them just before serving.

    Variations

    • Non-alcoholic: use sparkling apple cider or club soda in the batter. The carbonation still lightens it.
    • Spicier: add extra sriracha to the batter or the mayo.
    • Beyond shrimp: the same batter is great on firm white fish, onion rings, or vegetables.

    Gluten-Free Cornbread and Muffin Mix, 12 oz.

    Featured Product

    $10.49

    View full details
    Pack Size

    Pamela's Gluten-Free Cornbread and Muffin Mix is a GFCO-certified baking mix made with organic corn. One 12 oz. bag makes an 8-inch pan of cornbread or a dozen corn muffins, and the mix contains no dairy, nut, or soy ingredients.

    What one bag makes

    An 8-inch square pan of cornbread, twelve corn muffins, or a batch of cornbread waffles. Add ½ cup sugar, ½ cup melted butter, 2 large eggs, and 1 cup water or milk, then bake at 375°F. Cornbread takes 23 to 25 minutes and muffins take 15 to 20, which means dinner is not waiting on you.

    Made with organic corn

    Organic degermed corn meal and organic corn flour carry this mix, so it tastes like cornbread rather than like a workaround. Sweet enough to serve warm with butter and honey, sturdy enough to sit next to a bowl of chili and hold its own.

    Sweet, savory, and everything after

    Leave the sugar in for the sweet old-fashioned cornbread people ask for by name, or cut it back for a savory skillet loaf. The same bag becomes cornbread waffles, cheddar cheese cornbread, a savory tart crust, croutons for a salad, and the base of next year's stuffing.

    Baking gluten-free since 1988

    Pamela started this company in her own kitchen because gluten-free baking deserved better than it was getting. This mix is made in a gluten-free certified facility and is GFCO-certified. Full allergen details are on our allergy and dietary information page.

    Organic Degermed Corn Meal, Brown Rice Flour, White Rice Flour, Tapioca Starch, Sweet Rice Flour, Potato Starch, Organic Degermed Corn Flour, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Sea Salt, Xanthan Gum.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    Yes. This batter is made with Pamela's Cornbread & Muffin Mix and hard cider, so it fries up crisp and golden with no gluten.

    Gluten-free beer works, and for a non-alcoholic version use sparkling apple cider or club soda. The carbonation helps keep the batter light.

    Yes, a few hours ahead. Press plastic wrap onto the surface and refrigerate so the avocado does not brown.

    Fry hot enough (the recipe uses 315°F, but raise it toward 350 to 365°F if the batter comes out pale or greasy), do not crowd the pan, drain the shrimp on paper towels, and serve them right away. Battered shrimp are at their crispiest hot and fresh.

    Yes. It is made with Pamela's GFCO-certified Cornbread & Muffin Mix, with a gluten-free cider or beer in the batter.

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