Beer and Barbecue sauce come together in these wonderful Spicy Barbecue Beer Shrimp! So incredibly easy to pull together and flavorful, you will want to serve these shrimp as appetizers at all your parties! They also make a wonderful topping for tacos!
So my AC is broken. I’m kind of hoping my brother isn’t reading this because he is coming to visit this weekend (YAY!!!) and I still want him to come. Given that it is July in Atlanta, all my walls are floor to ceiling windows, and I have no AC I think it is understandable that I didn’t feel like turning on the oven. But I wanted something yummy!
These Spicy Barbecue Beer Shrimp were the answer to all my problems! This fabulous recipe is from Kristi at Inspiration Kitchen who is one of my favorite people ever. Seriously, ever. It’s like we are sisters separated at birth.
Buuuut Kristi can take the heat and I am a spice weenie, or, as Kristi says, “spice challenged.” The first time I made this recipe I made it as written and I almost passed out from the spice. Like I said, weak. So I toned it down, made it with sweet bbq sauce and sighed in bliss! This is how an appetizer should be! Addicting!
You might be wondering why there are only 9 shrimp in my photos. Did the market run out of shrimp? Is there some sort of National shrimp shortage? Should you be concerned?
No. There is no such crisis.
I ate them.
I was only going to have a few and then, like a good food blogger, I was going to save the majority for my photo shoot the next day. But the next thing I knew, there were only 10 shrimp left!
And, naturally, I had to even it out, so I ate the 10th to make 3 perfect skewers.
You will love these Spicy Barbecue Beer Shrimp because they come together in a flash and you barely even have to turn on your stove! The beer and barbecue sauce come together in a beautiful melody on your tongue.
And then there were 8…
Spicy Barbecue Beer Shrimp
- ¼ cup barbecue sauce
- ¼ cup dark beer
- 2 teaspoons minced garlic
- 1 tablespoon jalapenos (seeds & white ribs removed)
- 1 pound shrimp (peeled & deveined)
- Mix the first 4 ingredients together in a small bowl or plastic bag.
- Add shrimp to BBQ mixture and marinate in the refrigerator for at least 30 minutes.
- Heat a skillet on medium-high heat. Sauté shrimp until opaque and cooked through but not hard. Make sure your sauce comes to a rolling boil – you can continue to cook it down after you remove the shrimp from the pan if you want.
- Skewer or serve in a bowl with bread for dipping (or so advises Kristi – she’s so smart!)
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