Shrimp in beer sauce -
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5 from 1 vote

Shrimp in Beer Sauce

Course: Fish & Seafood, Main Dishes
Cuisine: Mexican
Servings: 8 servings
Author: Silvia


  • 2 lb Diamond Reef peeled tail off, raw shrimp
  • 3 tablespoons olive oil or vegetable oil
  • 1 1/2 cups white onion finely chopped
  • 6 garlic cloves finely chopped
  • 2 serrano chiles stem off and finely chopped
  • 2 lb tomatoes chopped
  • 4 tablespoons tomato paste
  • 8-10 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups of beer I like Mexican beer, choose a lager like Pacífico, Corona, Montejo, or Sol
  • 2 teaspoons salt
  • 4 green onions washed and sliced


  • Following the bag instructions, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
  • Warm up oil in a big pan over medium-high heat. Sauté onion for a couple of minutes, add garlic and serrano chiles. When the onion is soft and translucent add tomatoes and cook for two minutes more.
  • Add tomato paste, thyme, bay leaf, beer and salt. Bring to boil the boil, then reduce to medium heat, cover and simmer for 25 minutes.
  • Submerge the shrimp in the sauce. Cook 4-6 minutes stirring now and then to make sure they cook on both sides. Please don't overcook them. The shrimp are ready when they start to curl and turn pink
  • Garnish with green onions if you like and serve with white rice and warm tortillas.


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