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Beer & Butter Roasted Shrimp and Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author adapted from Food Network Magazine


  • 1 pound raw shrimp peeled and deveined
  • 4 to 6 new potatoes cut into bite sized-pieces
  • 1/2 red onion peeled and cut into quarters
  • 3 tablespoons unsalted butter divided
  • 12 ounces Four Peaks Sunbru ale
  • Salt to taste
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh chopped parsley
  • 2 ears of corn shucked and cleaned


  1. Preheat oven to 425 degrees F.
  2. Layer 2 large pieces of foil. Place potatoes and onions in the middle of the foil. Crimp foil edges to form a rectangular shaped bowl. Transfer foil bowl to a large booking sheet. Dot vegetables with 2 tablespoons of butter and 2/3 of the beer. Top with single piece of foil and crimp edges to loosely seal. You want to make sure you still have a descent lip around the edge to prevent any liquids from getting out.
  3. Place baking sheet in oven and cook for 40 to 45 minutes.
  4. Bring a large pot of water to a boil. Add corn and cook for 8 to 10 minutes until corn is cooked through. Remove from water; cool. Cut corn in half, so you have 4 pieces.
  5. Using another 2 sheets of foil, create another rectangular bowl. Add shrimp and dot with 1 tablespoon butter. Season evenly with Old Bay and pour in remaining beer. Top with a single sheet of foil; crimp edges to seal loosely.
  6. When there are about 8 to 10 minutes left for the vegetables to be done, carefully place shrimp packet next to the potatoes on baking sheet.
  7. Cook for 8 to 10 minutes, until potatoes are fork tender and shrimp is cooked through.
  8. Remove foil lids from both packages. Using tongs, remove shrimp and veggies to a large serving platter. Pour the cooking liquid from both foil packets to the same bowl. Season shrimp and veggies with salt to taste, and sprinkle with parsley. Serve with corn and roasting juices.