Drunken Shrimp with Roasted Jalapeno Cocktail Sauce — fresh shrimp simmered briefly in beer and served with a smoky, spicy cocktail sauce. This peel-and-eat shrimp works perfectly as an appetizer or a simple weeknight dinner.
How to Make Drunken Shrimp
Place two 12-ounce bottles of beer in a large pot with 1 teaspoon salt and 1 1/2 teaspoons crushed red pepper flakes. Bring the mixture to a simmer, then add 1 1/2 pounds of fresh large shrimp. The shrimp only need 2–3 minutes to cook; remove them as soon as they turn pink and opaque to avoid a rubbery texture. You can double the recipe as long as there’s enough beer to cover the shrimp.
Type of Beer to Use
I usually reach for a lighter lager such as Dos Equis, but any beer you enjoy will work. Avoid very hoppy IPAs, which can overwhelm the shrimp. The beer mostly lends a subtle malty flavor—choose one you like drinking.
Make the Cocktail Sauce Ahead of Time
Prepare the roasted jalapeno cocktail sauce ahead of serving for the best flavor. To roast the jalapeno, cut it in half lengthwise, remove the seeds and membranes, and place skin-side up under a broiler until the skin chars (about 8 minutes). Transfer the hot pepper to a zip-top bag and let it steam for 15 minutes; the skin will loosen and peel off easily. If you have a gas stove, you can char the pepper directly over the flame with tongs. After peeling, finely chop the jalapeno.
Combine 1/2 cup chili sauce, 1/3 cup ketchup, 3 tablespoons prepared horseradish, the roasted jalapeno, 1 tablespoon grated sweet onion, and 1 teaspoon lemon juice. Adjust the horseradish to taste. Chill the sauce until ready to serve—making it a day ahead deepens the flavors.
Tips for Making
- Don’t overcook the shrimp. They only need a couple of minutes; overcooking makes them tough.
- If using frozen shrimp, thaw them in the refrigerator overnight for best texture and even cooking.
- Serve the shrimp with cold beer—the pairing is classic and enhances the experience.
More Shrimp Recipes to Try
- Deviled Shrimp
- Italian Marinated Shrimp
- Easy Shrimp Spread
- Hawaiian Garlic Shrimp
- Garlic Shrimp in Creamy Parmesan Sauce
- New Orleans-Style BBQ Shrimp
- Shrimp Toast
- Shrimp Wonton Chips
Drunken Shrimp with Roasted Jalapeno Cocktail Sauce
Ingredients
- 1/2 cup chili sauce (I use Heinz)
- 1/3 cup ketchup
- 3 tablespoons prepared horseradish
- 1 roasted jalapeno finely diced
- 1 tablespoon grated sweet onion
- 1 teaspoon lemon juice
Shrimp
- 2 (12-ounce) beers
- 1 teaspoon salt
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 pounds fresh large shrimp
Instructions
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Combine all cocktail sauce ingredients in a bowl and refrigerate. It’s best if made a day ahead.
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Bring the beers, salt, and crushed red pepper flakes to a boil in a large pot, then reduce to a simmer.
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Add the shrimp and cook 2–3 minutes, until just pink and opaque. Remove from heat and transfer shrimp to a large bowl.
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Serve warm or at room temperature with the roasted jalapeno cocktail sauce.
Notes
Nutrition
Nutrition information is an approximation.
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