Name: Beer Steamed Peel 'n Eat Shrimp
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound extra large shrimp , with shells and tails on (26/30 count); 4 tablespoons unsalted butter; 2 cloves garlic , smashed or coarsely chopped; ¼ cup shallot , chopped; kosher salt and freshly ground black pepper , to taste; 12 ounces lager-style beer*; ½ lemon , plus more for garnish; ¼ cup flat-leaf parsley , chopped; Sourdough bread , for dipping

Just 7 simple ingredients and 10 minutes of your time are all you need to make the most flavorful peel and eat steamed shrimp.

I met my husband working at a fancy seafood restaurant. We wore those baby blue button-downs that smelled like the fryer and tied our own Windsor knots. The place served beautiful fish and lobster, but the appetizer that stuck with us was this basic beer steamed shrimp. It’s the dish we still make at home, long after we left our waiter jobs and tied the knot. Terribly romantic, I know.

Why You’ll Love This Beer Steamed Peel ‘n Eat Shrimp

It takes just 10 minutes from start to finish, with only 7 ingredients you probably already have.
The beer adds a subtle malty flavor that soaks into the shrimp without overpowering them.
Peel-and-eat style makes dinner interactive and fun, especially when everyone races for the last one.

Key Ingredients for Beer Steamed Shrimp

Shrimp: Extra large (26/30 count) with shells and tails on. The shells protect the meat from overcooking and add flavor to the broth. If you can only find frozen, thaw them in the fridge overnight before cooking.
Beer: A lager-style beer works best here. Its light, crisp character steams the shrimp without bitterness. Avoid heavy stouts or IPAs, which can turn the broth harsh.
Butter: Unsalted butter lets you control the salt level. It also helps the garlic and shallot soften without burning.

Kitchen Tools for Steaming Shrimp

A large sauté pan with a tight-fitting lid (12-inch works well)
A chef’s knife and cutting board for mincing garlic and shallot
Measuring spoons and a citrus reamer or your hands for the lemon juice

Tips for Making the Best Beer Steamed Shrimp

Rinse the shrimp under cold water before you start. That washes off any grit from the shells. Cook the garlic and shallot in butter until they’re soft and translucent, about 4 minutes. Then add the beer and shrimp, cover the pan, and let them steam for 4 to 5 minutes. The shrimp are done when they turn opaque and curl slightly. Overcooking makes them rubbery, so watch the clock.

Expert Tips for Perfect Beer Steamed Shrimp

Don’t crowd the pan. If you’re doubling the recipe, cook in batches so the shrimp steam evenly rather than boil. The beer’s alcohol mostly evaporates during steaming, leaving behind a mild, malty flavor. Taste the broth before serving and adjust salt and pepper. A squeeze of lemon at the end brightens everything. For extra heat, add a pinch of red pepper flakes with the garlic.

Variations on Beer Steamed Shrimp

Swap the lager for a wheat beer or a pale ale for a different flavor profile. If you don’t drink beer, use a dry white wine or even chicken broth with a splash of apple cider vinegar. Add a teaspoon of Old Bay seasoning or smoked paprika along with the garlic for a spicier kick. For a heartier meal, toss in a few ears of corn cut into thirds and let them steam alongside the shrimp.

What to Serve with Beer Steamed Peel ‘n Eat Shrimp

Set out a loaf of crusty sourdough bread for dipping into the buttery beer broth. That’s the classic move. You can also offer a small bowl of cocktail sauce or melted butter with lemon for extra dipping. The shrimp are messy and fun, so put down newspaper or a stack of napkins and let everyone dig in.

How to Store Leftover Peel and Eat Shrimp

Let the shrimp cool completely in the broth, then transfer them to an airtight container. Keep the shells on to help retain moisture. They’ll stay good in the fridge for up to 2 days. The broth can be strained and saved for another use, like a quick seafood pasta or soup base.

Can You Freeze Beer Steamed Shrimp?

Yes, you can freeze them. Place the cooled shrimp in a freezer-safe bag or container, pour the broth over them, and seal tightly. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be slightly softer than fresh, but the flavor stays good.

Best Way to Reheat Beer Steamed Shrimp

Reheat the shrimp gently to avoid toughening them. Put them back in a pan with a splash of the reserved broth or a little beer and warm over low heat, stirring occasionally, just until heated through. This takes about 2 to 3 minutes. Microwaving can make them rubbery, so skip it if you can.

Recipe

Beer Steamed Peel 'n Eat Shrimp

5/5 (8 ratings)

Pin recipe

Prep: 2 min
Cook: 8 min
Total: 10 min
Servings: 4 servings
Cuisine: American
Course: Appetizer

Ingredients

1 pound extra large shrimp , with shells and tails on (26/30 count)
4 tablespoons unsalted butter
2 cloves garlic , smashed or coarsely chopped
¼ cup shallot , chopped
kosher salt and freshly ground black pepper , to taste
12 ounces lager-style beer*
½ lemon , plus more for garnish
¼ cup flat-leaf parsley , chopped
Sourdough bread , for dipping

Instructions

Rinse shrimp and set aside.
Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent.
Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque.
Remove from heat and squeeze juice of ½ lemon into broth and sprinkle with parsley.
Serve with sliced sourdough bread for dipping.