1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
2. 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.
3. 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 paper towel lined platter.
4. Drain oil and wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high.
5. Batter and fry the remaining shrimp.
6. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately. Avoid seasoning if trying to control blood pressure.
7. Arrange drained shrimp on a platter. Serve with lemon wedges if you like.
Who doesn't love a crunchy fried shrimp? This recipe is the heart-healthy version of the southern classic, that takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of canola oil instead. These beer battered shrimp are diabetes appropriate, low in saturated fat, low sodium and perfect for weight watchers! You can literally feel good about enjoying them.