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Monkey Fist Drunken Shrimp

It may still be too chilly for some to break out the grill, but we are ready! This spicy yet refreshing recipe is perfect for spring and pairs beautifully with your favorite bold, citrusy Shipyard IPA or American Pale Ale.

1 lb large shrimp, peeled & cleaned
1/3 cup cilantro, roughly chopped
3 tbps fresh ginger, minced
2 lemons, juiced
1 tsp chili paste
1-12 oz bottle Shipyard Monkey Fist IPA

For the salsa:
1 pineapple
1/2 small watermelon, diced
1 small red onion, chopped
1 jalapeno, minced
1/3 cup cilantro, chopped
2 limes, juiced
1/2 cup Monkey Fist IPA

In a large bowl combine the juice of 2 lemons, Monkey Fist IPA, ginger, cilantro, and chili paste.

Add the cleaned, peeled shrimp and let marinate for about 30 minutes

Place on a hot grill for 2-3 minutes on each side, or until cooked.

For the salsa: 
Peel, core and quarter the pineapple. Lightly oil and season with salt and pepper.Place on the grill for 2-3 minutes on each side and dice.

Combine with the diced watermelon, lime juice, red onion, cilantro and jalapeño in a large bowl and season to taste with salt and pepper.

Serve over brown rice or quinoa with a side of salsa and a nice cold Monkey Fist IPA.