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Overnight Herb and Beer Shrimp



  • 2 pounds peeled raw shrimp
  • 1 1/2 cups dark beer
  • 2 cloves garlic, minced
  • 2 tablespoons chives, snipped
  • 2 tablespoons parsley, snipped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Shredded lettuce
  • 2 green onions, finely chopped


  1. Combine all ingredients except lettuce and green onions in a bowl.
  2. Cover, Refrigerate overnight; stir occasionally.
  3. Drain shrimp, reserving marinade. Broil shrimp 4 inches from heat until cooked and tender (about 2 minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush occasionally with marinade.
  4. Serve shrimp on shredded lettuce; sprinkle with chopped green onion.

Yield: 6 servings

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