Overnight Beer-Boiled Shrimp
Share recipe
Description
A great family recipe for cold peel-and-eat shrimp. This is best if made the day before to marinate in the beer brine.
Ingredients
- 3 pounds shell-on medium shrimp
- 4 (12 ounce) cans pilsner-style beer
- 3 tablespoons paprika
- 1 ⅛ cups white vinegar
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 2 tablespoons celery seed
- 3 teaspoons celery salt
- 1 ½ teaspoons ground black pepper
- ½ teaspoon cayenne pepper
Directions
- 1. Rinse shrimp under cold running water and set in a strainer to drain.
- 2. Meanwhile, add beer, paprika, vinegar, seafood seasoning, celery seed, celery salt, black pepper, and cayenne pepper to a large pot over high heat. Bring to a boil and add shrimp. Immediately turn off the heat and let cool on the stovetop for about 1 hour. Cover the pot and transfer to the top shelf of the refrigerator, placing it on top of a thick towel. Let shrimp soak for 12 to 24 hours.
- 3. Drain shrimp in a strainer and discard remaining marinating liquid.
Nutrition Facts
serving: 12 servings
calories: 152.1 kcal
carbohydrates: 6.2 g
protein: 19.7 g
saturated fat: 0.3 g
cholesterol: 172.7 mg
sodium: 848.9 mg
fiber: 1.1 g
sugar: 0.2 g