Beer-Boiled Shrimp Recipe -
Beer-Boiled Shrimp Recipe

Beer-Boiled Shrimp

Recipe by  

"This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    1 hr 10 mins


  1. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2008

Great, different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written), and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe.

Most Helpful Critical Review
Jun 19, 2011

I felt this was really bland. I kicked it a bit by: 2 cans a beer ( any beer will do) 1 qt water, 3T hot pepper flakes, 1/4 c of old bay. For the onion, I cut 3 onions in half and allowed them to boil for 10-12 minutes then added my shrimp and boiled until pink.

Mar 01, 2008

WOW! I tried this recipe and it came out de-lici-ous! I actually made this with 2 1/2 pounds of shrimp, half the butter and 2 beers to boil in, followed the rest as stated and also took reviewers advise and added old bay.. I also added garlic and added bay leaves and let it sit for 30 minutes (shripm will not turn rubbery!). Came out stupendous! served with yellow rice and had a restaurant quality meal made by a trusty person (me, lol) I would recommend this to anyone!

Oct 14, 2007

This is better than "outa this world"! I did reduce the butter (Whew!) to 2 sticks (to reduce my guilt) and then followed recipe as directed. I also saved liquid and used it in a big pot of shrimp creole and it was one of the best I've ever done and whatever guilt I had is long gone!! Thank you.

Jun 09, 2009

YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter, so I accordingly halved it to 1/2 a cup, or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So, even though I inadvertently cut the butter WAY down (and I am a butter freak), it was superb and I will keep to the one stick whenever I make this dish again.

Jan 05, 2008

I love this I am making it as I type for the second time. Great flavor only things I do different..... add a garlic clove and 1 tablespoon of old bay!!! Yummy!!!

Mar 02, 2008

This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire family LOVED the shrimp.

Nov 10, 2007

This recipe was SO EASY that it's hard to believe it was SO GOOD!! My whole family LOVED it (even the kids). I halved the recipe, and still had plenty of stock left for soup or gumbo. I will be making this recipe again soon!!


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  • Calories
  • 1030 kcal
  • 52%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 738 mg
  • 246%
  • Fat
  • 67.9 g
  • 105%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 78.6 g
  • 157%
  • Sodium
  • 2167 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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