With the holiday and entertaining season coming up, I wanted to share this crazy delicious spicy beer shrimp recipe with you.
Shrimp and beer are quite a match made in food heaven!
If you haven’t tried shrimp cooked in beer, you’ve to try my recipe because this dish is so yummy and perfect for game day, dinner parties with friends and a perfect weekend dinner.
How to Cook Shrimp in Beer?
It’s very easy to cook shrimp using beer. The beer will act as the broth for the dish, cooking and infusing the succulent shrimp with its nuance.
What Beer Should I Use?
You can use all kinds of beer you like. For me, I love Singha Beer because of its mild flavors.
It’s also sweet, with a slight bitter taste, which pairs perfectly with the shrimp and spices.
Can I Use Old Bay Seasonings?
The recipe is from my friend Harry Soo from Slap Yo Daddy, which is a top barbecue pit master in United States!
Old Bay Seasonings will be fine for the shrimp but it’s very salty. So you want to use slightly less than what my recipe calls for.
How Many Calories Per Serving?
This recipe is only 182 calories per serving.
What to Serve with this Recipe?
Serve beer shrimp with crusty bread, pasta or rice. For game day, entertaining, parties or dinner, I recommend the following recipes.
Pairs well with:
Beer Shrimp Recipe
Beer Shrimp with homemade dry rub spices and bubbly beer. This spicy beer shrimp recipe isgreat for game day or entertaining with friends and family!
- 1 lb peeled and deveiled shrimp, tail-on preferred
- 1 1/2 tablespoons homemade dry rub (or 1 tablespoon Old Bay Seasoning)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tomato, diced
- 1 cup beer
- 1 tablespoon chopped parsley
Rinse the shrimp with cold running water. Pat dry with paper towels and season with homemade dry rub. Set aside.
Heat up a skillet on high heat, add the olive oil. Saute the garlic until aromatic but not browned, add tomatoes and shrimp. Stir to combine well. As soon as the color of the shrimp turns opaque, add the beer.
Bring the beer to a quick boil and when the shrimp is cooked through, turn off the heat and add the parsley. Stir to combine well and serve immediately.
I strongly recommend you to try the homemade dry rub. Make and store in a spice jar and you can use it on all kinds of proteins.