Shrimp Scampi with Beer

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Shrimp Scampi with Beer
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  • Prep 20 min
  • Total 20 min
  • Servings 4
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We added beer, lime and cilantro for a fresh and delicious spin on shrimp scampi that can be on the table in just 20 minutes.
By Cheri Liefeld
Updated Jun 8, 2011


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 1/2 lb uncooked medium shrimp, thawed if frozen, peeled, deveined (tail shells removed)
  • 6 cloves garlic, finely chopped
  • 3 medium green onions, finely chopped (3 tablespoons)
  • 1/4 cup beer or nonalcoholic beer
  • 2 tablespoons lime juice
  • 1 to 2 tablespoons Worcestershire sauce
  • Red pepper sauce, if desired
  • Salt and pepper
  • 2 teaspoons finely chopped fresh cilantro


  • 1
    In 10-inch skillet, heat butter and oil over medium heat until butter is melted. Add shrimp; cook and stir 1 minute. Add garlic; cook and stir 1 minute.
  • 2
    Add onions, beer, lime juice and Worcestershire sauce. Cook 1 to 2 minutes longer, stirring frequently, until shrimp are pink (do not overcook). Season to taste with red pepper sauce, salt and pepper. Sprinkle with cilantro. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mexican beer works well in this recipe.
  • tip 2
    If you like things spicy, the red pepper sauce adds a kick to these shrimp.


Nutrition Facts are not available for this recipe
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