Spicy Beer Shrimp

A quick dish of Spicy Beer Shrimp served over rice or a baked sweet potato gets dinner on the table in almost no time.


Spicy Beer Shrimp

I’m a baker at heart, but I also love to cook. Usually you have two groups – either you really really like baking or you really really like cooking. A lot of times I hear “oh well I’m not a baker” or “I’m not a really great cook.” And although I always choose baking over cooking, hey this moose still needs to eat dinner. That’s why I’ve been featuring more and more savory recipes over the years as this blog grows. I may never be ready enough to compete on Chopped, but I do know how to make a killer home meal. The one beauty of cooking is looking in the fridge and coming up with dinner with some ingredients you need to use up – shrimp, beer, tomato paste. Put them all together (with a few other things) and Spicy Beer Shrimp is born.


Spicy Beer Shrimp

What I love about shrimp is they don’t take long at all to cook. And since you cook them in the sauce in this dish, you can have shrimp ready in under 30 minutes (assuming the shrimp are already peeled and deveined. That’s probably the most time consuming part). Serving with rice turns this into a filling meal. If you want to stay away from rice, you can serve this shrimp on top of a baked sweet potato.


Spicy Beer Shrimp

The beer I used in my sauce was Guinness since I’ve been making recipes with it the past month or so. To achieve the same results as me, use a stout beer. However, most (plain) beers will work (nothing fancy like strawberry beer). The rule of thumb is if you like the beer as drinking beer, then you should like the beer in your cooking. If you use a cheap beer that you normally wouldn’t drink, then you probably won’t like it in your cooking.
Spicy Beer Shrimp
 
Prep time
Cook time
Total time
 
Meal planning tip – Take some extra time on a day off to shell the shrimp. You can freeze unshelled shrimp, making them ready to grab at a moment’s notice.
Author:
Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup chopped onion (roughly 1 small onion)
  • 2/3 cup beer
  • 2 tablespoons tomato paste
  • 1/4 cup sweet chili sauce (homemade or store bought)
  • 1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
  • Few pinches of cayenne pepper (optional)
  • 1 pound raw shrimp*, peeled, deveined, and patted dry
  • Cooked rice or baked sweet potato, for serving
Instructions
  1. In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
  2. Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it'll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
Notes
*If using already cooked shrimp, cook in the sauce just until heated through. You don't want to overcook them.

 
—-
If you enjoyed this Spicy Beer Shrimp, you may also like these recipes:


General Tso’s Sweet Chili Shrimp


Asian Shrimp Tacos with Mango Salsa


Guinness Shepherd’s Pie For Two


Guinness Beef Stew


Guinness Pulled Pork Sandwiches

*Disclosure: The shrimp was provided by OXO and The Shrimp Council for their Shrimp Showdown. I was not required to make any additional recipes including this one, but I wanted to make the most of my shrimp (5 pounds is a lot of shrimp!). No monetary compensation was provided. All writing and photographs are my own unless otherwise noted.

Love what you read? Receive new posts in your inbox!

Did you make my recipe?

That makes my heart happy! Please let me know by sharing a photo on my Facebook page or uploading and tagging me on Twitter or Instagram using #chocolatemoosey.

Comment Policy

Thank you for your comments! I read every single one and respond when possible. Your comment will show up once approved. I have the right the remove any that are spam or are downright spiteful.

Comments

  1. I am definitely a baker, although I’m trying to cook more! This shrimp looks great, and I love how easy it is! That sauce looks so tasty!

  2. Cheryl Illinois says:

    Can’t wait to try this; probably this week. Sounds really good. Made with all stuff that I like.

  3. I LOVE cooking with beer! It gives food such a great flavor and smells awesome while cooking. This sounds delicious with that added spice! Love this!

  4. I am more of a baker, but I love the freedom of cooking – much less scientific. This sounds wonderful!

  5. I wish I liked cooking as much as I like baking…but I’m working on it.
    This looks so good! I can’t believe I have never cooked with shrimp before!

  6. I can’t get over how good that looks! I wish I was having that for dinner tonight!

  7. That sauce looks amazing. Love this dish! I prefer to bake, too, but girl’s gotta eat. Pinned.

  8. I could have written that first paragraph! I still need to make dinner every night :) And I have some of those lovely shrimp still parked in my freezer, and your spicy shrimp looks magnificent!

  9. Denise Bass says:

    Wow, this is delicious! I made a few tweaks (added green peppers and garlic). The sauce has lots of flavor and the cayenne added some nice heat. It was super easy and quick to make, too. Everyone loved it. Its a keeper. Thank you!

  10. I can’t help myself… I know it’s wrong, but I’m going to HAVE to make these with an N/A beer. Please don’t hate me. They look TOO good to pass up!

  11. AzGrannie3 says:

    I love shrimp so when I seen all these fabulous recipes for shrimp I had to sign up. I prepared the Spicy Beer Shrimp tonight for my dinner. I live alone so I can only comment on my own experience. I made it per directions except…well I guess if there is an exception, it really isn’t to directions! I didn’t have any tomato paste so I just added a touch more chili sauce. I don’t like cilantro, so I added a little dried parsley flakes. I was a little too light handed on the cayenne but I went back and tossed some more in to heat it up some more. I put it over rice as suggested and loved it! I was thinking, all the while eating though, that something was missing..I think I would have loved to included a nice green salad or maybe a beet with apple salad or a coleslaw with it. Something cold and green to be a side.

    Great recipe and I know I’ll be making it again…fast and easy too.

    You mentioned in the recipe that homemade chili sauce could be used. I searched your recipes trying to find that recipe, but couldn’t find it. Luckily, I had chili sauce in the frig. If you have the recipe, I’d love to get it.

    This recipe is definitely 5 *****’s…thanks for sharing!

    • Where I have the sweet chili sauce listed in the ingredients (homemade or store bought), the word homemade is a clickable link. That takes you to my homemade recipe. I’ve tested it to make sure it works (and it does). Let me know if the link still doesn’t work for you.

  12. I made this Spicy Beery Shrimp tonight….it’s a keeper! DH and I both LOVED it! Thank you so much for sharing. I followed the recipe as is…next time tho I think I will add the cilantro just before serving. Once it’s cooked down, it loses that great flavor.

  13. Not a beer drinker, but I do keep Blue Moon on hand for guests, so used that to make this tonight. Absolutely loved it plain – no rice (trying to watch my carbs) – really easy to make and delicious.

    • Have you tried cauliflower rice before? Pretty much you just pulse cauliflower in a food processor until little bits form, just like rice. I like eating that when I’m eating too many carbs.

Speak Your Mind

*