Beer-Boiled Shrimp Cocktail

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/19/2020

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

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.

30 min Prep: 15 min Cook: 15 min
Serves: 8 Save

Ingredients (16)

  • Shrimp:
  • 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 pound large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
  • Cocktail Sauce:
  • 3/4 cup bottled chili sauce
  • 3 tablespoon tomato paste
  • 3 tablespoon lime juice
  • 3 tablespoon dry white wine, sherry or vermouth
  • 1 1/2 tablespoon prepared horseradish
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot-pepper sauce

Directions

  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.

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