Beer-Boiled Shrimp Cocktail

Beer-Boiled Shrimp Cocktail

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 (17)


  • 24 oz Lager
  • ¾ cup White Distilled Vinegar
  • ¼ cup Fresh Lemon Juice
  • ¼ cup Old Bay Seasoning
  • 1 tsp Hot Sauce
  • 10 Parsley Sprigs
  • 2 lb Large Deveined Tail-On Shrimp

Cocktail Sauce

  • ¾ cup Chili Sauce
  • 3 T Tomato Paste
  • 3 T Fresh Lime Juice
  • 3 T Dry White Wine
  • or 3 T Dry Sherry
  • or 3 T Dry Vermouth
  • 1½ T Prepared Horseradish
  • ¾ tsp Worcestershire Sauce
  • ½ tsp Hot Sauce

Serve With

  • 1 Lemon


  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.