Beer Steamed Shrimp

6 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
Be the first to rate!
Beer Steamed Shrimp
Cajuns pretty much drink the same types of beverage that most other cultures do. We like cold beer with our boiled crawfish and crabs, bar-b-cues and boudin. If drinking your beer isn’t enough, here’s a recipe to cook it into a delicious dish with steamed shrimp, vinegar, and crab boil seasoning.

Ingredients

6 servings
  • 1 cup vinegar
  • 1 cup water
  • 3 tbsp salt
  • 2 (12 oz) cans beer
  • 3 tbsp crab boil
  • 2 pounds shrimp, peeled and cleaned

Step-by-Step Instructions

  1. In a large pot, combine vinegar, water, salt, beer, and crab boil. Bring to a boil over high heat.
  2. Add shrimp. Stir gently, cover and steam until shrimp turn pink and opaque, about 5 minutes.
  3. Drain and serve hot. Serve with boiled potatoes as a recommended side.

Common Problems and Solutions

Q: Can I use raw shrimp with shells on?

A: Yes, you can leave shells on for more flavor. Just increase cooking time by 1-2 minutes and let guests peel their own shrimp.

Q: My shrimp came out rubbery. What happened?

A: You likely overcooked them. Shrimp cook very quickly and are done as soon as they turn pink and opaque. Remove from heat immediately.

Tips and Techniques

Don’t walk away once you add the shrimp—they cook in just 5 minutes and can become tough if overcooked. The beer adds a subtle malty flavor that complements the crab boil seasoning perfectly.

Ingredient Substitutions

  • beer: additional water or white wine
  • crab boil: Old Bay seasoning or Cajun seasoning

Equipment Needed

  • Large pot with lid

Historical Context

Beer-steamed seafood is a Louisiana tradition that likely came from combining German brewing culture with Cajun seafood boils. It’s simpler than a full crawfish boil but delivers similar flavors.