Boiled Shrimp in Beer With Cocktail Sauce

Total Time
Prep 5 mins
Cook 5 mins

This recipe is simple to make. I have made shrimp this way for years. It's kinda like having a shrimp cocktail. Shrimp is best when chilled. Great for parties, with meals as a appetizer or just alone. NOTE: Use seasonings to your taste. I usually add 1 packet of Splenda (or of choice) to the cocktail sauce instead of regular sugar.

Ingredients Nutrition


  1. For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed.
  2. In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning.
  3. Stir to combine flavors.
  4. Bring to a boil and boil only until shrimp turns light pink about 5 minutes.
  5. Drain and add ice to chill shrimp.
Most Helpful

This was a great way to cook shrimp because the shrimp goes into the cold water and gets more time to gain flavor as it comes up to a boil. I used 3 cups water, 1 tsp sea salt, 1/2 tsp chicken buillion, 1 /2 tsp pepper, and 1 tsp Mrs. Dash lemon pepper blend. It was good warm, but the flavor improved with chilling. I didn't make the cocktail sauce.

dirndlfrau September 12, 2011

This is such an easy recipe! I have always wanted a GOOD way to cook shrimp, since DH and I love it so. And, now I have found one!!! I used Miller Lite beer, because that was what was on hand, and I will try a different beer next time. I omitted the sea salt, because for me boullion is plenty salty enough. I didn't have any lemon pepper laying around, so I improvised. I added a little lemon juice and some whole peppercorns to the mix. EXCELLENT is all I can say. Cooking time is perfect. DH and I ate the shrimp warm, which is a preference thing for us. He has his with melted butter, and I make my own sauce, very close to what is posted, except I add a little hot sauce and I use brown sugar in mine. This actually reminded us of the shrimp that is served at our annual Waterfront Festival that we go to in August. So, thanks for bringing back a little memory of summer to us, since today was very cold, and thanks for posting such a great recipe.

Becky in Wisconsin November 09, 2008