This super simple recipe for shrimp cooked in beer is an instant seafood supper party! A lemon butter dipping sauce rounds out the deliciousness.
Now, it occurred to me that the title of this recipe could reasonably make you think that we were eating shrimp while swigging down beer. Which was not the case.
Not that there is anything wrong with that, but I am a Pinot Noir type of girl. You can also easily talk me into any kind of margarita.
No, the beer in this super-easy dish is the liquid that you cook the shrimp in. That and some garlic, a little fresh parsley, some Old Bay seafood seasoning and your favorite beer.
You throw all of these ingredients into a skillet, boil it all for two minutes, and you are done. Yes, TWO MINUTES.
I barely had time to make the buttery lemony dipping sauce. That’s it, folks. It just may be a new indoor record in terms of getting a pretty great-tasting dinner on the table in as little time as possible.
Now a word to the wise: this dish is messy, and I mean that in the best way.
One of the reasons it is so fast is that you don’t peel the shrimp first (yes!!!) – they cook in the shell.
You dump the whole thing into one big bowl, have another empty bowl on the table for the shells, give everyone their own personal little container of the lemon butter dipping sauce, and go to town.
Peel and eat, baby…no forks involved anywhere. At my house, this always results in a merry, festive attitude during dinner, and that in itself is worth the butter spatters all over the table.
When I remember, I cover the table with newspaper first, which catch the drips…or we eat outside!
ingredients you need to make shrimp cooked in beer!
- Shrimp In the Shell
- Old Bay Seasoning
- Worcestershire Sauce
here’s how to make shrimp cooked in beer!
STEP 1: Put 2 pounds of large unpeeled shrimp, 4 cloves of peeled and smashed garlic, a handful of fresh parsley, 2 teaspoons of Old Bay seafood (you can find it in the spice aisle) and one 12 ounce can or bottle of beer into a pot, give it all a stir and bring it to a boil over high heat.
STEP 2: Let the shrimp simmer until they are opaque (about 2 minutes) and then scoop them out onto a platter or bowls to cool off a little.
STEP 3: While the shrimp are cooling, make the dipping sauce by stirring together 4 tablespoons of melted butter, the juice from one lemon and a teaspoon of Worcestershire sauce. Divide the sauce into individual containers (I like to use tiny prep bowls for this).
STEP 4: Serve up the shrimp in the shell, letting people peel their own. Put a bowl in the middle of the table so folks have a place to toss the shells, and instead of napkins, hand out individual wet washcloths for their hands.
More tips for making shrimp cooked in beer!
You can, but the large kind are easiest to peel so that what I usually go for.
Any kind is fine! If you have a favorite, definitely use that one, and if you aren’t a beer drinker (raises hand!) I would use a lighter beer. It’s going to add just a subtle flavor so don’t worry too much about it.
If you are like my mama, you will find a wonderful recipe for making shrimp broth from the empty shells. But if you are like me, before you toss them out put them in a sealed plastic bag or container of some sort so your trash doesn’t get, um, aromatic.
Drop it in the comments below and I will answer you pronto!
Shrimp. Beer. More beer (or a margarita) on the side. Happiness!
It just may be my favorite seafood supper ever…hope you love it too!