Drunk Shrimp Diablo


Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

I have a confession to make.

I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

So why has it taken me so long to show you pictures of my dog, or the behind the scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.

After all, you are the reason I’m able to spend my life cooking and drinking beer.

I owe you a lot.

Drunk Shrimp Diablo

Yield: 4 servings


  • 2 tbs olive oil
  • 2 tbs butter
  • 1 cup diced white onions
  • 3 cloves garlic, minced
  • 2 tbs tomato paste
  • 2 tbs garlic chili sauce
  • 2 tbs red chili flakes
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 2/3 cup IPA or Pale Ale beer


  1. 1 lbs raw shrimp, deveined (shell removed if desired)
  2. 1 cup cherry tomatoes, sliced
  3. Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
  4. Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
  5. Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.
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I use this Chili Garlic Sauce from Huy Fong, and this amazing cast iron skillet that I can’t get enough of (affiliate links).

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.



17 thoughts on “Drunk Shrimp Diablo

  1. I love shrimp diablo and the addition of beer, especially and IPA or PA, is taking it to a fantastic level. 🙂

  2. This looks like possibly one of the best pub plate to share with a loaf of sourdough and a lot of IPAs that I’ve seen in a helluva long time.
    If you ever get to the Seattle area you’ll need to drop into the Dog & Pony Alehouse in nearby Renton and just enjoy the love of the microbrewery culture that dominates the place. (I’ll buy)

  3. This was SO delicious! I found the Sriracha brand of garlic chili sauce that you used at Target. Could not have been easier or more delicious. And super spicy!

  4. I am a new follower to you website and I really enjoy it so far. These shrimp look delicious! I’ll be trying these this weekend for sure!

  5. Wow. I am pretty tough when it comes to spicy food, but this was a bit intense. Very flavorful, but way too hot to eat as a main course. Definitely good as a small bite washed down with cold beer. We will try this again with the hot peppers (all 3 forms) scaled back! Thanks for sharing!

  6. Made this tonight, mixed some Sirracha and sweet chili sauce since I didn’t have Chili garlic sauce and only 1 tablespoons of red chili flakes. Plenty of heat, not a fan of the tomatoes, but will add a couple mushrooms and a little green pepper next time. We ate with beans and Spanish rice and heated tortilla’s Excellent recipe!

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