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Honey Balsamic Beer Glazed Shrimp Skewers

Honey Balsamic Beer Glazed Shrimp Skewers

 Honey Balsamic Beer Glazed Shrimp Skewers

Honey Balsamic Beer Glazed Shrimp Skewers

"What’s your favorite beer?"

It’s a question get asked all the time. The problem is, it’s a trap. There is no right answer. If I talk about well-distributed beers I love, "Black Butte Porter is a great beer," or "Rogue Hazelnut Brown Nectar is one of my favorite brown ales," I’ve disappointed people looking for insider knowledge.

If I talk about the whales (hard to find beers), "Pliny is a great beer, but so is Heady Topper," people see me as a snob who’s just following the craft beer sheep pack. If I mention a beer they have never heard of, "Wow, Blitz Pack from Huminstat Brewing is amazing," they have no frame of reference, maybe it’s a terrible beer, or maybe I just made it up (I did).

Honey Balsamic Beer Glazed Shrimp Skewers -7The real issue is that I don’t have an answer, and it’s mostly a bullshit question. I don’t have a favorite food either, it changes with my mood and what I feel like eating that day. My favorite beer does the same, and I like beer that lives in harmony with the food on my plate.

When I go to a beer bar I ask the bartender what he drinks, or if there is anything exciting on tap right now. Anything special release? Anything new? There are days when I just want a stout, and during hop harvest season I want to drink all the fresh hopped beers I can find.

If I go to a brewery that specializes in a specific style, give me one of those. Maybe it’s because I’m not picky, I’m a very go-with-the-flow person. Or maybe I just believe in adventure over comfort. Or maybe I just love all the beer.

So the answer to the question, "What’s your favorite beer?" is most likely, "Whatever you want to serve me."

Because you buy the beer, and I’ll make the food. I’ll drink what you bring, and you’ll eat what I make.


Honey Balsamic Beer Glazed Shrimp Skewers


Honey Balsamic Beer Glazed Shrimp Skewers

Servings 4 servings


  • ½ cup stout or porter beer
  • ½ cup honey
  • ¼ cup balsamic vinegar
  • 1/2 tsp red chili sauce such as sriracha
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 lbs raw shrimp shell and vein removed
  • salt
  • 2 tbs chopped green onions or chives


  • Preheat grill to medium high.
  • In a large pot over high heat add the beer, honey, vinegar, chili sauce, garlic powder, and ginger. Bring to a boil. Stirring occasionally, boil until bubbles have mostly subsided and turned glossy and the mixture has thickened, about ten minutes.
  • Thread the shrimp onto metal or pre-soaked wooden skewers, sprinkle with salt, brush with glaze.
  • Cook on the grill until cooked through and glaze has slightly caramelized, about 2 minutes per side. Sprinkle with chopped green onions prior to serving.

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Tom April 24, 2015 um 10:23 pm

Gorgeous. Love the simplicity here and digging the board. Deschutes Black Butte is tasty. Pinning this one. Cheers!


Ralph Green April 25, 2015 um 6:44 am

This recipe calls for 1/4 ??? balsamic vinegar. Please define ???


Jackie April 25, 2015 um 8:49 am

It’s coming up as 1/4 cup on my screen. Hope that helps!


Susan R Jones September 30, 2021 um 6:56 am

Hi, do you think I can marinate the shrimp in this sauce. I will be taking it camping and will prep at home before we go?


Jackie October 4, 2021 um 11:34 am

yes, I think that will work great!


Nicole (Or Whatever You Do) April 25, 2015 um 9:42 pm

These photos are beautiful! I love your answer to the question, too. I don’t have a favorite food, either, and tastes are so subjective I wonder sometimes how many people have tried something I recommend, hated it, and then discounted my entire site because I suggested the Chicken Marsala to a mushroom hater. You can’t win for trying.


Claire | Sprinkles and Sprouts April 26, 2015 um 7:59 am

These prawns look delicious. I don’t think I’d be sharing them with anyone 🙂


serwis May 21, 2015 um 5:35 am

This must be delicious! I would love to try this as soon as possible.


stacy July 24, 2015 um 3:33 am

This looks yummy but I don’t have a grill…could this be done in an oven or on a stovetop?


Jackie July 24, 2015 um 8:00 am

Put in in the oven under the broiler on a baking sheet that’s been covered with aluminum foil. Brush with the marinade ever minute or so until it’s done.


blank November 23, 2015 um 8:57 am

Ok these turned out over the top say 4.8 of 5.0 + or – .
Had to grill on a grill skillet on top of stove, because I found what I thought was charcoal was another item in a similar bag in the same spot the charcoal is stored 🙁 right when I got ready to start the fire … any ways ….. heated the pan on med temp. to hot then placed the glazed skewered shrimp on the hot grill pan for about 2 full min. per side + actually till done on both sides. Served 2 skewers on top of a bed of white rice per plate — drizzled rice and skewers with some of the extra glaze and the chopped green onions. The drizzled sauce (doesn’t take much) gives the rice a flavor to match the skewered shrimp.

(suggest you put some of the glaze in a separate bowl to use for glazing the shrimp then the rest is left clean for the rice or any other item you wish to place it on.)

Serve all with a salad or vegetable or vegetables of choice and you have a full meal for say 4 depending on how hearty the diners are that you are serving. I actually doubled the recipe but I had 7 skewers of 6 shrimp each left over after 4 adults ate.


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