Beer-Poached Shrimp with Garlic Butter

Plump, tender shrimp gently poached in a fragrant beer bath, then tossed in silky garlic butter with lemon and parsley. Fast, elegant, and perfect with crusty bread or over pasta.

Serves

4 as an appetizer, 2–3 as a main

Prep Time

10 minutes

Cook Time

10–12 minutes

Ingredients

Shrimp

• 1 lb large shrimp (16–20 count), peeled and deveined (tails on or off)
• 1 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

Beer Poaching Liquid

• 1.5 cups beer (lager, pilsner, or Kölsch; see Notes)
• 1/2 cup low-sodium seafood or chicken stock (or water)
• 1 small lemon, halved (use half for the poach, half for finishing)
• 2 bay leaves
• 6–8 whole black peppercorns
• 2–3 parsley stems or a small sprig of thyme (optional)
• 1 small shallot, sliced (or 1/4 small onion)
• 1 garlic clove, crushed

Garlic Butter

• 4 tbsp unsalted butter
• 3–4 garlic cloves, finely minced or grated
• 1 tbsp lemon juice (plus more to taste)
• 2 tbsp chopped fresh parsley
• Pinch of kosher salt and black pepper

To Serve

• Crusty bread, cooked rice, or buttered pasta
• Lemon wedges

Why Beer Works

Beer adds gentle malt sweetness, a touch of bitterness, and toasty grain notes that perfume the poaching liquid without overwhelming the shrimp. Lagers and pilsners keep the flavors clean and bright. Avoid very bitter IPAs (can turn harsh) and very dark stouts (too roasty for delicate shrimp).

Instructions

1. Season the shrimp

• Pat shrimp dry. Toss with salt, pepper, and a pinch of red pepper flakes if using. Set aside.

2. Build the poaching liquid

• In a wide saucepan or deep skillet, add beer, stock, half the lemon (squeeze in the juice, then drop the spent half in), bay leaves, peppercorns, parsley stems/thyme (if using), shallot, and the crushed garlic clove.

3. Bring to a bare simmer

• Heat over medium until the liquid just begins to simmer with small bubbles around the edges (about 180–190°F). Do not boil—boiling can toughen shrimp.

4. Poach the shrimp

• Slide shrimp into the hot liquid in a single layer. Cook 1–2 minutes, then gently flip and cook another 30–90 seconds until the shrimp are opaque and just curl into a loose “C.” Pull them as soon as they reach 120–125°F.

5. Strain and reserve

• Using a slotted spoon, transfer shrimp to a bowl and tent loosely with foil. Strain 1/2 cup of the poaching liquid; discard aromatics. This flavorful beer broth will enrich the sauce.

6. Make the garlic butter

• In a clean skillet over medium-low heat, melt butter. Add minced garlic and cook gently 45–60 seconds until fragrant but not browned.
• Add 1/4–1/3 cup of the reserved beer poaching liquid and simmer 1–2 minutes to emulsify. Stir in 1 tbsp lemon juice, parsley, and a pinch of salt and pepper. Taste and adjust with more lemon or a pinch of salt if needed.

7. Combine and serve

• Add shrimp and any collected juices to the skillet, tossing 20–30 seconds to coat and warm through. Serve immediately with bread, rice, or pasta and extra lemon wedges.

Tips for Tender, Flavorful Shrimp and Rich Sauce

• Gentle heat is key: Keep the poach at a bare simmer. Rolling boils make shrimp rubbery.
• Watch the curl: A loose “C” shape means tender; a tight “O” is overcooked.
• Season in layers: Salt the shrimp, season the poaching liquid, then finish the sauce. Small amounts add up to balanced flavor.
• Use the broth: A splash of the strained beer poaching liquid ties the dish together and keeps the butter glossy, not greasy.
• Don’t brown the garlic: Low heat preserves sweetness and avoids bitterness.
• Finish with acid: Lemon brightens beer’s malt and rounds the butter’s richness.
• Make it a meal: Toss with cooked spaghetti or linguine, adding a little extra poaching liquid to loosen the sauce.

Variations

• Spicy Cajun: Add 1 tsp Cajun seasoning to the shrimp and a pinch of cayenne to the butter.
• Herby: Swap parsley for dill and chives; great with a lighter Kölsch.
• Garlic-lemon caper: Stir 1 tbsp chopped capers into the butter for a briny pop.

Beer Notes

• Best choices: Crisp lagers, pilsners, Kölsch, or a light pale ale for a subtle hop snap.
• Avoid: Very bitter IPAs and dark stouts; they can overpower delicate shrimp.
• Nonalcoholic option: Use a good NA lager; you’ll keep the malty aroma and gentle sweetness without alcohol. Adjust seasoning to taste.