Drunken Shrimp

2 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Intermediate
5.0/5 (2)
Drunken shrimp can be made with beer or tequila but since more people have beer on hand, I’ve used that in this recipe. Jumbo shrimp are marinated in beer, onions, and Cajun seasoning, then served over savory rice with tomatoes and bell peppers for a flavorful main dish that’s perfect with a cold one.

Ingredients

2 servings
  • Marinade
  • 1 (12 oz) can of beer
  • 1 cup chopped onion
  • 1 bay leaf
  • Shrimp seasoning (See Below)
  • 1 tsp olive oil
  • 2 tbsp chopped fresh parsley
  • 1/2 lb of jumbo shrimp
  • Shrimp Seasoning
  • 1 tbsp salt plus 1 tsp salt
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 3/4 tsp dry mustard
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tsp dried basil leaves
  • 1/2 tsp white pepper
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • Rice
  • 1 3/4 cup of stock
  • 1/4 cup marinade
  • 1 chopped Roma Tomato
  • 3/4 cup chopped red bell pepper
  • 1 bay leaf
  • Splash of olive oil
  • 1 cup rice

Step-by-Step Instructions

  1. Combine all shrimp seasoning ingredients in a small bowl and set aside. In a non-reactive saucepan, combine 1 can beer, 1 cup chopped onion, 1 bay leaf, the shrimp seasoning, 1 tsp olive oil, and 2 tbsp chopped fresh parsley to make the marinade.
  2. In a separate saucepan, mix 1 3/4 cup stock, 3/4 cup chopped red bell pepper, 1 chopped Roma tomato, 1/4 cup of the marinade, 1 bay leaf, and a splash of olive oil. Bring to a boil, then add 1 cup rice. Turn heat to low, cover, and let simmer for 15 to 20 minutes until rice is tender and liquid is absorbed. When done, fluff with a fork.
  3. Meanwhile, split the shrimp down the back with a sharp knife to devein, but leave the shells on. Add shrimp to the marinade, making sure that the marinade gets into the shells of the shrimp. Let marinate for 30 minutes to 1 hour.
  4. After marinating, place the saucepan with marinade and shrimp on the stove over medium heat. Heat just until shrimp turn pink and are cooked through, about 5-7 minutes, just before it boils. Don’t overcook or shrimp will become tough.
  5. When rice and shrimp are done, divide the rice between 2 bowls, and top with the shrimp. Spoon some of the cooked marinade over the top of the shrimp, and enjoy. Goes great with a salad and beer.

Common Problems and Solutions

Q: Why did my shrimp turn rubbery?

A: Shrimp overcook very quickly. Heat the marinade just until the shrimp turn pink and opaque, about 5-7 minutes. If you let it boil or cook too long, they'll become tough and rubbery.

Q: Can I use smaller shrimp instead of jumbo?

A: Yes, but reduce the cooking time significantly—small shrimp may only need 2-3 minutes. Watch closely for the color change from gray to pink.

Q: Do I really need to leave the shells on?

A: Leaving shells on helps the shrimp absorb more flavor from the beer marinade and prevents overcooking. You can remove them, but your shrimp won't be quite as flavorful and will cook faster.

Tips and Techniques

Reserve 1/4 cup of the marinade before adding the shrimp so you have clean liquid for the rice. The beer doesn’t need to be fancy—any lager or light beer works great. Make sure your stock is flavorful since it’s the base for your rice.

Ingredient Substitutions

  • jumbo shrimp: large or medium shrimp
  • beer: tequila, white wine, or seafood stock
  • Roma tomato: any fresh tomato or canned diced tomatoes (drained)
  • white rice: brown rice or cauliflower rice

Equipment Needed

  • Non-reactive saucepan (stainless steel or enameled) for marinade
  • Sharp knife for deveining shrimp
  • Saucepan with lid for rice
  • Fork for fluffing rice

Historical Context

Drunken shrimp dishes appear in both Cajun and Creole cooking, with variations using beer, wine, or spirits. The beer version is a practical home cook’s approach, turning an everyday ingredient into something special.