“This is slowly becoming my new FAVORITE recipe for shrimp cocktail. I do love my Alton Brown brinning recipe for shrimp, but if you are a bit pressed for time, this is a somewhat faster version, that still gives the shrimp great flavor. The shrimp have been perfectly cooked EVERY time I've made this. I adapted this recipe from my "Irish Cooking" cookbook. Feel free to add any spice to the boiling liquid that suits your taste.”
15-20 shrimp

Ingredients Nutrition

  • 3 (12 ounce) bottles pilsner beer, divided
  • 1 tablespoon seafood boil, blend (I use OLD BAY!)
  • 1 teaspoon white peppercorns or 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 lemon, sliced into quarters
  • 1 lb large shrimp, peeled and deveined
  • seafood cocktail sauce, for serving


  1. Place 2 bottles of beer, Old Bay, peppercorns or mustard seeds, red pepper flakes, bay leaves in a large stockpot.
  2. Squeeze lemon juice into pot and add lemon quarters.
  3. Stir well.
  4. Bring mixture to a simmer over medium high heat.
  5. In the meantime, pour the remaining bottle of beer into a large bowl filled with ice, and set aside.
  6. Once the beer mixture on the stove comes to a simmer, add shrimp.
  7. Give pot a shake to make sure all shrimp get covered in the beer and spices, cover, and remove from the heat.
  8. Let pot sit for 3 minutes to cook shrimp.
  9. Drain liquid and transfer shrimp to the bowl of beer and ice in order to stop the cooking.
  10. Shrimp can be placed in the fridge in the ice mixture until ready to serve.
  11. When cool, remove shrimp from the bowl, arrange on a platter, and serve with your favorite cocktail sauce.

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