Herbed Shrimp in Beer

Shrimp soaked overnight in a beer, garlic, and herb marinade, then broiled just until pink and tender. The long marinade does all the seasoning work, infusing the shrimp with malty beer flavor, garlic bite, and the fresh green notes of chives and parsley.

The broiling takes almost no time. Two minutes per side at most, and you’re done. The shrimp should be pink and just curled, not tightly coiled. Overcooked shrimp turns rubbery fast, so watch the broiler closely and pull them the moment they turn opaque.

Brush the shrimp with reserved marinade as they broil for an extra layer of flavor. Serve on a bed of shredded lettuce with chopped green onions scattered on top. Heat the leftover marinade in a small pan if you want a warm dipping sauce on the side.

Pro Tips

• Marinate for the full 8 hours or overnight. Shrimp are porous and absorb flavor quickly, but the beer needs time to penetrate and tenderize.
• Stir the marinade occasionally during the soak so all the shrimp get even exposure.
• Broil 4 inches from the heat source. Too close and the outside chars before the center cooks. Too far and you lose that quick sear.
• If using the marinade as a dipping sauce, bring it to a full boil first since it touched raw shrimp.

Variations

• Grilled version: Thread the marinated shrimp on soaked skewers and grill over high heat for 2 minutes per side.
• Spicy beer shrimp: Add ½ teaspoon cayenne and a squeeze of lime to the marinade.
• IPA marinade: Use a hoppy IPA for a more bitter, citrusy marinade that pairs well with a lime-butter dipping sauce.