By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
247 cal · 45 min
Peel 'n Eat Beer Steamed Shrimp
Recipe GLPR6ea8450a64e41a
Succulent extra-large shrimp steamed in a fragrant beer broth infused with garlic, shallots, and fresh parsley. This elegant yet casual dish is perfect for a seafood-forward meal—simply peel, dip in the flavorful cooking liquid, and enjoy with crusty bread.
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Ingredients
12 ounces lager-style beer
4 tablespoons butter
1/4 cup fresh flat-leaf parsley, chopped
2 cloves garlic, smashed
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 lemon, plus additional for garnish
1/4 cup shallot, chopped
1 pound extra large shrimp (26-30 count), shells and tails on
Sourdough bread, sliced for dipping
Directions
Rinse the shrimp under cold running water and pat dry with paper towels. Set aside.
Melt butter in a large sauté pan over medium-high heat. Add the smashed garlic and chopped shallot. Cook for about 4 minutes, stirring occasionally, until the garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper to taste.
Pour in the lager beer and bring the mixture to a simmer. Add the prepared shrimp to the pan.
Cover the pan with a lid and cook for 4 to 5 minutes, until the shrimp are opaque throughout and curl slightly. Do not overcook, as shrimp continue to cook even after removed from heat.
Remove the pan from heat. Squeeze the juice from the 1/2 lemon into the broth. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle the fresh parsley over the shrimp.
Transfer the shrimp and broth to a serving bowl. Serve immediately with sliced sourdough bread alongside for dipping in the flavorful beer broth. Garnish with additional lemon wedges if desired.
Comments
North Carolina coast supplies excellent shrimp year-round, and all ingredients are stocked routinely at Harris Teeter, Food Lion, or Kroger with no second stops needed. The stated 45 minutes is honest—steaming takes 5 to 8 minutes, but prep of shrimp, peeling shallots, mincing garlic, and chopping parsley adds real time. Cost runs roughly $2.50 to $3.00 per serving depending on shrimp grade, which is reasonable for a seafood main. The recipe is low-maintenance during cooking and reheats adequately, though shrimp texture suffers slightly when chilled. It's a solid weeknight meal with a Southern coastal feel, but the leftovers quality and modest cooking complexity keep it from being exceptional.
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