Beer-Boiled Shrimp Cocktail

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 15 mins

Beer for the shrimp and chili-flavored cocktail sauce amp up this version of the classic appetizer.

Beer-Boiled Shrimp Cocktail
Mark Boughton Photography / styling by Teresa Blackburn

No party is complete without beer. Here, it lends a kiss of hoppy flavor to shrimp cocktail. For individual servings, divide the sauce among martini glasses and hook the shrimp over the rims. Serve with lemon wedges for squeezing.


2 (12-ounce) bottles beer, preferably lager
3/4 cup distilled white vinegar
1/4 cup fresh lemon juice
1/4 cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
3/4 cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1 1/2 tablespoons prepared horseradish
3/4 teaspoon Worcestershire sauce
1/2 teaspoon hot-pepper sauce


  1. Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
  2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
  3. Serve shrimp cold with sauce.

Recipe by David Joachim.



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