Drunken Shrimp Cooper's Hawk
Print recipe
Juicy shrimp cooked in a beer-based sauce with garlic, ginger, and spice, inspired by the famous Cooper’s Hawk drunken shrimp recipe.
- Prep time
- 20 mins
- Cook time
- 10 mins
- Total time
- 30 mins
- Yield
- 6 servings
Ingredients
2 tablespoons canola oil 1 onion, chopped 6 cloves garlic, chopped 2 tablespoons minced fresh ginger root 2 pounds large shrimp, peeled and deveined 1 pinch salt ½ teaspoon ground black pepper 1 tablespoon red pepper flakes ¾ cup beer ¼ cup ketchup 1 tablespoon white sugar 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon toasted sesame oil 3 green onions, choppedInstructions
- Step 1: Heat canola oil in a large skillet over high heat.
- Step 2: Add onion, garlic, and ginger; cook until fragrant, about 15 seconds.
- Step 3: Stir in shrimp with salt, pepper, and red pepper flakes; cook until slightly pink, 2–4 minutes.
- Step 4: Add beer, ketchup, and sugar; bring to a boil.
- Step 5: Dissolve cornstarch in water and stir into sauce.
- Step 6: Cook until sauce thickens and shrimp are bright pink, about 2 minutes.
- Step 7: Remove from heat, drizzle sesame oil, and garnish with green onions.
Notes
Best enjoyed fresh. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth if needed.Nutrition
- Calories
- 236
- Fat
- 9g
- Saturated fat
- 1g
- Sugar
- 6g
- Sodium
- 381mg
- Protein
- 26g
- Carbohydrates
- 12g
- Fiber
- 1g