Spicy Beer Shrimp
This recipe is a great recipe I found online for cooking with shrimp and beer. I have tried this with craft beer types as follows: stouts, lagers, IPA’s, and cream ale. Personally I thought the lightness of the lager and cream ale were the best they gave you a little bit of flavor and did not attribute the hoppiness that threw in a weird but delightful new flavor.
- 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.