Beer-Boiled Shrimp Cocktail

Beer-Boiled Shrimp Cocktail
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins

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


Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 160mg
  • Sodium 1390mg
  • Potassium 380mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 2g
  • Protein 16g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 8%
  • Iron 4%