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](https://www.chocolatemoosey.com/wp-content/uploads/2014/03/Spicy-Beer-Shrimp-1033.jpg)
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 woman 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](https://www.chocolatemoosey.com/wp-content/uploads/2014/03/Spicy-Beer-Shrimp-1038.jpg)
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 and green onion salad 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](https://www.chocolatemoosey.com/wp-content/uploads/2014/03/Spicy-Beer-Shrimp-1025.jpg)
The beer I used in my sauce was a stout beer since I’ve been making Guinness recipes with it the past month or so.
To achieve the same results as me, use a stout beer. However, most 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.
More Shrimp Recipes
![Spicy Beer Shrimp](https://www.chocolatemoosey.com/wp-content/uploads/2018/11/Spicy-Beer-Shrimp-1033-480x480.jpg)
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.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped white or yellow onion
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2/3 cup beer, any flavor (substitute stock/broth for a non-alcoholic version)
- 1/4 cup sweet chili sauce (homemade or store bought)
- 1/8 teaspoon cayenne pepper
- 16 ounces (1 pound) raw shrimp, peeled, deveined, and patted dry
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon lime juice
- Cooked rice or baked sweet potato, for serving
Instructions
- In a large skillet, heat the oil and butter until melted. Add onion and a big pinch of salt. Cook until soft and starting to brown, about 5-8 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 30 seconds. Add the beer, sweet chili sauce, and cayenne. Bring to a boil. Boil for 2-3 minutes or until the sauce starts to thicken.
- Turn it down to a simmer then add the shrimp in a single layer without crowding the pan. Cook for 3-4 minutes or until pink on the bottom. Flip then cook another 3-4 minutes or until the shrimp is fully pink and cooked through.
- Stir in the cilantro and lime juice. Serve over rice or baked sweet potato.
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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!
Can’t wait to try this; probably this week. Sounds really good. Made with all stuff that I like.
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!
What kind of beer do you cook with? I would like to try this recipe. It looks so good.
Thanks for your help.
As mentioned in the post, I used Guinness.
Thank you for your reply. Anxious to make this.
I am more of a baker, but I love the freedom of cooking – much less scientific. This sounds wonderful!
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!
I can’t get over how good that looks! I wish I was having that for dinner tonight!
That sauce looks amazing. Love this dish! I prefer to bake, too, but girl’s gotta eat. Pinned.
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!
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!
Love your take on this! Glad you enjoyed it :)
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!
I bet you could make it with broth too to replace the beer.
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.
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.
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.
OMG, I JUST MADE THIS TONIGHT AND IT WAS “TO DIE FOR”. I did double the sauce and it was FANTASTIC!!!! I use a Corona beer (without the lime….hahahaha) WHOA, IT WAS FANTASTIC.
Glad you enjoyed it! It’s one of my favorite quick dinners to make :)
This is so easy to make and love adding the cayenne pepper for extra kick. This is a ‘go to’ romantic dinner for my husband and I. I make it using pale ale instead of Guinness and it always turns out awesome!!
Thanks for the feedback, Linda! Good to know using other types of beers works too.
I made this recipe and my boyfriend and I both agreed it is a keeper. I used a stout, Milk Stout Nitro. Cole said the final product had a teriyaki style to it. I server it with grilled boneless skinless chicken thighs and grilled shrimp. This recipe provides plenty of sauce. I like I saucy too. I never would have thought to use a stout until I read the blog part. You should add a section to the recipe that says what you use. I want to try this with a lager and see the difference in flavor!
Glad you enjoyed it! Thanks for the feedback on listing the beer type in the recipe card.
OMG this was great. And the leftovers will be good for an appetizer. Thank you so much for the recipe
Oh perfect!
Going to serve it for a crowd of friends on new years!
Let me know how it goes!
I loved your recipe, i made this dish, taste is so good.
Happy you enjoyed the recipe!