Cajun Shrimp in Beer


Makes 5-6 servings

Cajun Shrimp in Beer
  • ⅓ cup olive oil
  • 2 cloves garlic, chopped
  • ¼ cup beer (see notes)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 lb medium shrimp, deveined and peeled
  • 1 large tomato, diced

Special equipment

an ample frying pan


Combine oil, garlic, Worcestershire and seasonings in a large pan on high heat. Add the shrimp and tomato, and cook for 2 minutes, stirring constantly so that the shrimpies cook evenly. Add beer, cover, and cook for another 2 minutes


The original source for this recipe was never recorded, but if memory serves, it’s probably from something published in the Philadelphia Inquirer sometime in the early 90’s

While the recipe formally calls for beer, we’ve been using a locally produced ale for many, many years.


We usually serve this on a pound of pasta drizzled with olive oil, roasted garlic and a generous serving of freshly grated cheese, but you can serve it on rice, on po’ boy sticks, or even on a tasty rye