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  • 2 (12-ounce) bottles beer, preferably lager
  • 3/4 cup distilled white vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup crab-boil seasoning (such as Old Bay)
  • 1 teaspoon hot-pepper sauce
  • 10 sprigs fresh parsley
  • 2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
  • 3/4 cup bottled chili sauce
  • 3 tablespoons tomato paste
  • 3 tablespoons lime juice
  • 3 tablespoons dry white wine, sherry or vermouth
  • 1 1/2 tablespoons prepared horseradish
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot-pepper sauce


  1. Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
  2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
  3. Serve shrimp cold with sauce.
Recipe by David Joachim.

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The recipe was originally published as Beer-Boiled Shrimp Cocktail on

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