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