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Drunken Shrimp

Drunken Shrimp

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Spicy large shrimps cooked in beer which my mom makes during weekends.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet


  1. Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  2. Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
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Served at a wine tasting party. Everyone raved about this appetizer!


The cooking time was way too much. I should have followed my gut instead of the instructions, as after the 10 minutes that it calls for (5 before beer, 5 after), my shrimp were overcooked and rubbery. Also, the instructions don't say when to add the red pepper flakes. It should have been with the black pepper, but I didn't notice until the end and then it was too late for the flavor to really meld. In general, not flavorful enough and I ended up adding old bay. Disappointing for me, but at least guests had high praise.


I added a tad more beer and ketchup for my kids paletes but YUMMY