Beer-Steamed Shrimp With Tomato Salsa

READY IN: 54mins
Recipe by JackieOhNo

From "Cooking with Beer", Good Food Magazine March 1988

Top Review by teresas

Delicious and refreshing! I cut the recipe way down to 1 serving and it was plenty for the two of us...hubby used the salsa on tortilla chips and ate the shrimp separately...while I ate mine together...the only changes I made was to use fresh jalapenos and I subbed cilantro for the parsley...I'm not a big parsley fan...I served this chilled with one of our appy nights...thanks for posting the recipe...=)

Ingredients Nutrition


  1. Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes.
  2. Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 minutes.
  3. Prepare shrimp: Heat beer and Old Bay seasoning to boiling in bottom of steamer. Place shrimp in steaming rack and steam, tightly covered, 2 minutes. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer. Transfer shrimp to serving platter.
  4. If salsa is too watery, pour off excess liquid. add salsa to shrimp and toss to combine. Serve hot, at room temperature, or chilled.

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