Yields 2
Spicy Beer Shrimp
Meal planning tip – Take some extra time on a day off to shell the shrimp. You can freeze unshelled shrimp, making them ready to grab at a moment’s notice.
30 minPrep Time
20 minCook Time
50 minTotal Time
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion (roughly 1 small onion)
2/3 cup beer
2 tablespoons tomato paste
1/4 cup sweet chili sauce (homemade or store bought)
1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
Few pinches of cayenne pepper (optional)
1 pound raw shrimp*, peeled, deveined, and patted dry
Cooked rice or baked sweet potato, for serving
Instructions
- skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
- Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it'll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
Notes
*If using already cooked shrimp, cook in the sauce just until heated through. You don't want to overcook them.
