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Beer-Boiled Shrimp

Nita Rockwell Powis

"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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1 h 10 m servings 1030 cals
Original recipe yields 6 servings


  • Calories:
  • 1030 kcal
  • 52%
  • Fat:
  • 67.9 g
  • 105%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 78.6 g
  • 157%
  • Cholesterol:
  • 738 mg
  • 246%
  • Sodium:
  • 2167 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 100
  1. 123 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 reviewe...

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 shr...

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 adde...

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!!!

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

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 ...

This was great! I didn't have any onions, but I will definitely try it with them next time. I cut way back on the butter, mainly because I served them with clarified butter. I also added garlic ...

So easy! I used less butter and waited to salt the broth only after it was ready. I didn't let it stand for half an hour. I recommend having some crusty french bread handy for the broth!