5 from 15 votes
Overhead shot of a small gray tub filled with ice and topped with Perfect Beer Poached Shrimp Cocktail with Remoulade in a small ramekin with a shrimp laying on the sauce; with fresh parsley and shrimp forks on either side of the tub.
Perfect Beer Poached Shrimp Cocktail with Remoulade
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Succulent beer poached shrimp served with creamy remoulade sauce.  

Course: Appetizer, Snack, starter
Cuisine: American
Keyword: BBQ Sauce, beer, best, cocktail, Easy, perfect, poached, prawn, quick, remoulade, shrimp
Servings: 6 people
Calories: 181 kcal
Ingredients
Shrimp Cocktail:
  • 1 ½- 2 Pounds Large Shrimp *
  • 2 TBS + 1 tsp Kosher Salt , divided
  • ½ tsp Baking Soda
  • 6 Cups Water
  • 2 ½ Cups Beer *
  • 2 large Stalks Celery – roughly chopped
  • 1 medium Yellow Onion – roughly chopped
  • 3 large Cloves Garlic – smashed and peeled
  • 2'' knob Fresh Ginger – peeled and thinly sliced
  • 2 large sprigs fresh Flat Leaf Parsley
  • 1 1/2 TBS Lemon Juice (juice of 1 lemon)
Remoulade Sauce:
  • ½ Cup Mayonnaise
  • 1 ½ TBS Creole Mustard
  • 2 Cloves Garlic – minced
  • ¼ tsp Lemon Juice
  • ½ tsp Worcestershire Sauce
  • 8 dashes Tabasco *more or less depending on taste
  • 1 TBS fresh Flat Leaf Parsley Leaves – finely chopped
  • 1/8 tsp Kosher Salt
  • Pinch Black Pepper
Optional Garnishes & for Serving: Lemon Wedges, Fresh Parsley, Cocktail Sauce
Instructions
  1. Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!)
  2. Place shrimp in a large mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
  3. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.

  4. Meanwhile, Make the Beer Poaching Liquid: In a medium pot combine – water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain and discard solids. Immediately return broth back to pot and adjust heat to medium.
  5. Add the shrimp (do NOT rinse them prior), and poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take 1-4 minutes.
  6. Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water. Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
  7. Meanwhile, Prepare the Remoulade: Place all ingredients in a medium sized mixing bowl. Stir to combine. Set aside in refrigerator to allow flavors to marry until ready to use.
  8. Serve shrimp cocktail with remoulade sauce and lemon wedges.

Recipe Video

Recipe Notes

*My shrimp were 16/20’s
*I used Shock Top, but use your favorite beer or substitute dry white wine of choice
*Remoulade will keep in the refrigerator for 5 days
*Shrimp Poaching Method Adapted from SeriousEats

Nutrition Facts
Perfect Beer Poached Shrimp Cocktail with Remoulade
Amount Per Serving
Calories 181 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 145mg48%
Sodium 2913mg127%
Potassium 181mg5%
Carbohydrates 9g3%
Sugar 1g1%
Protein 16g32%
Vitamin A 300IU6%
Vitamin C 4.5mg5%
Calcium 81mg8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.