A quick dish of Spicy Beer Shrimp served over rice or a baked sweet potato gets dinner on the table in almost no time.
Meal planning tip – Take some extra time on a day off to shell the shrimp. You can freeze unshelled shrimp, making them ready to grab at a moment’s notice.
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion (roughly 1 small onion)
2/3 cup beer of choice, such as stout or lager
2 tablespoons tomato paste
1/4 cup sweet chili sauce ( homemade or store bought)
1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
Few pinches of cayenne pepper (optional)
1 pound raw shrimp*, peeled, deveined, and patted dry
Cooked rice or baked sweet potato, for serving
In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it’ll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
*If using already cooked shrimp, cook in the sauce just until heated through. You don’t want to overcook them