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Cyndi Allison

Beer Boiled Shrimp
Author, Date, etc.

Kum Ba Ya
Beer Boiled Shrimp

An old fisherman taught me how to make Beer Boiled Shrimp. In fact, the fisherman taught me how to make most of my early seafood dishes. I’d stop at his fish stand. I’d buy fish, shrimp, scallops, crab, or whatever he had on hand. Then I’d ask him how he to cook whatever I’d bought.

Beer Boiled Shrimp

  • big pan
  • beer and/or water
  • Old Bay seasoning (or other favorite seafood dry season mix)
  • Shrimp (about ½ lb per person)
  • cocktail sauce


Fill a big stock or soup pan around ¾ full with water or beer or a combination. I generally just add one can of beer (and drink the rest). Any beer will do just fine. Some people like a dark ale or something more expensive, but good old Budweiser beer works just fine.

Add about 3 TBS of Old Bay seasoning to the water/beer.

Bring the water/beer to a light boil.

Drop the shrimp in. You can leave the heads on. Definitely leave the shells on. Be sure they go all the way under the water. For medium shrimp, it takes only 3 or 4 minutes of cooking. Adjust less time for small and more time for bigger shrimp. You can tell when they are done, because they look like shrimp you see in restaurants – kind of a pink-peach sort of color.

Pour contents of pan through a strainer pan to get the liquid off the shrimp.

Put the shrimp in a bowl and sprinkle with more Old Bay seasoning. I like to go heavy on this – 2 TBS or so. Try a little and adjust to suit your tastes. Old Bay is pretty salty, but they now make a lower salt version which is very good. Stir or shake to get the Old Bay mixed in pretty evenly.

You can eat Beer Boiled Shrimp hot, at room temperature or make them ahead and chill them. They are fabulous no matter the temperature.

Serve with cocktail sauce. Our favorite is Texas Pete Cocktail Sauce.

For even more fun, try out the Beer of the Month Club. You get different flavors with different beers, and this is a fun way to have new varieties every month to play with.