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Beer-Boiled Shrimp

This was my stepfather's go-to recipe for crowd-pleasing beer-boiled shrimp. It’s incredibly simple to make, and the flavors only get better the longer the shrimp sit. Make it a day ahead, refrigerate, and reheat before serving. Don’t toss the leftover liquid — freeze it and use it to create a rich, flavorful gumbo!
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine south east asian
Servings 6 people
Calories 1927 kcal

Equipment

  • 1 Large Pot For boiling and simmering the shrimp and beer.
  • 1 Cutting Board For chopping the onion.
  • 1 Chef's knife For preparing the onion.
  • 1 Slotted Spoon or Tongs For removing shrimp from the liquid.
  • 1 Measuring Spoons For salt measurement.

Ingredients
  

Main

  • 1 pound butter
  • 1 large onion chopped
  • 5 pounds large shrimp 21 to 25 per lb, peeled and deveined
  • 3 12 fluid ounce bottles beer
  • 1 tablespoon salt

Instructions
 

  • Melt butter in a large pot over medium-high heat. Add onion; cook until translucent, about 5 minutes. Add shrimp, beer, and salt; simmer until shrimp turn pink.
  • Remove pot from the heat; let shrimp sit at least 30 minutes. Serve warm, or refrigerate and reheat before serving.

Notes

1. Quality of ingredients matters. Use fresh, high-quality shrimp. For the beer, choose a lighter lager or pilsner that complements the shrimp without overpowering it. An IPA might be too bitter.2. Do not overcook the shrimp. Shrimp cook very quickly, turning pink in just a few minutes. Overcooked shrimp become rubbery. Simmer just until they turn pink, then immediately remove from heat. The residual heat and steeping will finish them perfectly.3. The steeping time is crucial for flavor development. Allowing the shrimp to sit in the seasoned beer liquid infuses them with maximum flavor. Don't skip this step.4. Consider adding other aromatics like garlic cloves, bay leaves, or a pinch of cayenne pepper for a subtle kick and enhanced depth of flavor.5. The leftover liquid is a culinary goldmine! As suggested, freeze it for future gumbos or use it as a base for seafood stews or bisques. Strain it first to remove any solids.