Just 7 simple ingredients and 10 minutes of your time are all you need to make the most flavorful peel ‘n eat steamed shrimp!
Beer Steamed Shrimp Recipe
I met my husband working at a fancy, schmancy seafood restaurant.
It was a lovely setting for a beautiful romance that began with us racing from table to table, sweating it out in standard issue baby blue, long-sleeve, button down shirts that reeked of the deep fryer atop boring black pants with the wild flair of our own choice of windsor knotted ties as we stuffed our nightly wad of tips in our pockets. What individualists we were.
We both still have waiter nightmares about that place. Anxiety riddled nightmares where we can never get to our tables in time, our server trays never seem to empty, the cooks continue to yell, and the customers begin to fume.
Hey wait, was that a nightmare or was it reality? Only the shadow knows…
At the restaurant we served beautiful fish, clams, mussels and lobster. But it was a basic beer steamed shrimp appetizer like this one that stood the test of time and made its way onto our list of favorites once we’d left our waiter jobs and tied the knot.
Terribly romantic, I know.
Food you share with dinner mates is always more fun, especially when there’s the race to dip and dive to grab the last beer-soaked shrimp. And this peel and eat shrimp recipe is a shining example of community food fun.
What’s in This Beer Steamed Shrimp?
This beer steamed shrimp recipe is terribly easy to make, the perfect foil to make you look like the hostess with the mostess, or look like the waitress who never breaks a sweat. Oh, if only…
Here’s what you’ll need to make this beer steamed shrimp recipe:
- Extra large shrimp
- Kosher salt and black pepper
- Flat leaf parsley
- Sourdough bread
How to Steam Shrimp
Cook the garlic and shallot in butter until they become soft and translucent. Season with kosher salt and freshly ground black pepper before adding in the beer and shrimp.
Cover with a lid and cook until the steamed shrimp become opaque. Remove from heat and squeeze juice of ½ lemon into broth and sprinkle with parsley.
This shrimp appetizer’s best feature is the broth so the number one rule is, DON’T let it go to waste! A big hunk of sourdough bread smeared with salted butter is required. It makes the best way to sop up the buttery, lemon spiked sauce.
How Long to Steam Shrimp?
This peel and eat shrimp will need to steam for roughly 4 to 5 minutes. But remember, this recipe calls for extra large shrimp. Smaller shrimp will require less time.
What Type of Beer Should I Use?
This recipe calls for one bottle of beer. I prefer a bottle versus the can. You could say it’s a mental thing, I say it’s a taste thing. Don’t choose anything to strong, dark or heavy. A pilsner works perfectly. I chose a local brew, but when in doubt, Budweiser would will do the trick.
Can I Omit the Beer?
If beer isn’t your thing, a nice white wine (about 1 cup) will add the required boozy flavor. And if you really can’t do booze, substitute it with clam juice or even chicken broth.
Tips for Making Beer Steamed Shrimp
The kind of shrimp you use in this dish is of paramount proportions. Just like all of my shrimp dishes, I prefer a sweeter shrimp and Key West Pinks are about as sweet as they come. But because I don’t live in Florida or along a gulf of any kind, I buy mine in the freezer section of Whole Foods. If you can’t find Key West Pinks, just please be sure your choice is sustainable as noted in this Seafood Watch list.
You might be tempted to peel and tail the shrimp before you cook them, but don’t! The shells flavor the broth and protect that succulent shrimp meat from the bubbling heat.
I use shallots to give off the onion flavor but you can easily substitute green onion or even red onion if you don’t have shallots on hand. Just don’t forget the garlic!!
More Easy Shrimp Recipes You’ll Love
- Shrimp Cocktail
- Shrimp in Thai Coconut Sauce
- Shrimp Scampi Pasta
- Grilled Shrimp Vietnamese Spring Rolls
- Saucy Greek Baked Shrimp
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Peel n Eat Beer Steamed Shrimp
- 1 pound extra large shrimp , 26/30, with shells and tails on
- 4 tablespoons butter
- 2 cloves garlic , smashed or coarsely chopped
- ¼ cup shallot , chopped
- kosher salt and freshly ground black pepper
- 12 ounces lager-style beer
- ½ lemon , plus more for garnish
- ¼ cup flat-leaf parsley , chopped
- Sourdough bread , for dipping
- Rinse shrimp and set aside.
- Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent.
- Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque.
- Remove from heat and squeeze juice of ½ lemon into broth and sprinkle with parsley.
- Serve with sliced sourdough bread for dipping.
More Appetizers To Whip Up
- Slow Cooker Buffalo Chicken Cheese Dip
- Pigs in a Puff Pastry Blanket
- Easy Yogurt Fruit Dip
- Slow Cooker Little Smokies
- Hot Crab Dip
I originally developed this recipe for my partners at Go Bold with Butter, because what goes better than beer and butter and shrimp? See this recipe and the rest of my butter creations here.
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This recipe is simply perfection. This is exactly the type of food I made when I was a waitress at the beach and I finally had time to cook for myself. Thank you. Beautiful.
I’m so happy you liked it Ramona!
You hit the Jack Pot this time for me. I love shrimp and I can’t wait to get to the market to buy several pounds of shrimp and start cooking… and like you say… I cook real good… too.
By the way your husband also hit the Jack Pot when he got you.
My seven year old daughter and I make this, she calls it, “Dipping shrimp.” I add a can of minced clams to add flavor to the broth and substance for spooning. I cut the bread into thicker slices, similar to what the Brits call, “Soldiers” and peel the shrimp before its served. Finally, I serve it in oven warmed crocks normally used for French onion soup. Love this recipe!
This looks delicious. But it’s not steamed. It’s cooked/saute’d. You should probably change the name. Very deceiving. But, it does look good.
I thought the same thing.
Good point, thanks for the tip!
The best beer steamed shrimp I’ve had! I’m a marylander so i added old bay :) thanks so much for sharing your cute story and the recipe!
Looks delicious, I’m just curious about not deveining them, not just in this recipe, but in all peel and eat shrimp.
Sandy | Reluctant Entertainer
Another fabulous recipe with butter :) Love hearing about how you and Jeff worked together. :)
Millie l Add A Little
This looks simple and beyond delicious! I love one pot dinners!
Laura (Tutti Dolci)
Yes please to sweet shrimp, butter, and plenty of sourdough!
Jamie | My Baking Addiction
Great story of you and your husband met. I am loving the idea of the beer steamed shrimp, this is something I have to try soon!
Alice // Hip Foodie Mom
cute story about you and your husband :) and yes, totally agree . . do not waste that broth, yo! I’m all about dipping my bread and would probably drink that up if that was socially acceptable. :P love this steamed shrimp!
Olivia - Primavera Kitchen
This look so flavourful!! Perfect for the last days of summer! Beautiful pictures too!
MB @ Bourbon and Brown Sugar
Yum! What a perfect summer recipe. Oh, and it took me years to overcome my waiter anxiety dreams (eventually replaced by unprepared-teacher anxiety dreams :)
Just discovered your blog, and am loving it!
This is very similar to the shaoxing wine prawns you can get in Chinese restaurants. Love how clean and fresh this is! When you have prawns this good you need to keep the natural sweetness.
Heidi, this look so good and it’s so summery! Perfect for all the end of summer parties coming up!