Dirty Shrimp in Butter Beer Sauce
Embark on a flavor-packed journey with this Dirty Shrimp in Butter Beer Sauce, a bold and zesty seafood recipe that's perfect for weeknight dinners or entertaining. Succulent shrimp are sautéed in a rich, buttery sauce infused with the malty undertones of light beer, spiked with garlic, Cajun seasoning, smoked paprika, and a hint of Worcestershire sauce. A splash of lemon juice adds brightness, while a sprinkle of fresh parsley provides a finishing touch of vibrant color. This savory dish comes together in just 25 minutes, making it an irresistible choice for quick yet impressive meals. Serve it over fluffy rice or with crusty bread to soak up every last drop of the luscious sauce. Perfect for fans of spicy seafood recipes, Cajun cuisine, or beer-infused cooking, this dish strikes a balance of heat, tang, and richness that’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 4 tbsp Unsalted butter
- 1 tbsp Olive oil
- 4 Garlic cloves (minced)
- 2 tsp Cajun seasoning
- 1 tsp Smoked paprika
- 0.5 tsp Red pepper flakes (optional)
- 1 cup Light beer (such as lager or pale ale)
- 1 tbsp Worcestershire sauce
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley (chopped)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 4 servings Cooked rice or crusty bread (for serving)
Instructions
Begin by rinsing the shrimp under cold water and patting them dry with paper towels. Sprinkle the shrimp with salt and black pepper, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until the butter is melted and bubbling.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the Cajun seasoning, smoked paprika, and red pepper flakes (if using). Cook for 30 seconds to toast the spices.
Pour in the beer and Worcestershire sauce, then stir to combine. Allow the mixture to come to a simmer and cook for 3-4 minutes to reduce slightly.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes on the other side until the shrimp are pink and fully cooked.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter and the lemon juice. Taste the sauce and adjust seasoning with additional salt or Cajun seasoning if needed.
Sprinkle the chopped parsley over the shrimp and give everything a final stir.
Serve the shrimp hot, spooned over cooked rice or alongside crusty bread for dipping into the rich sauce.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
