Skip to main content

Pineapple Habanero IPA Shrimp

Pineapple Habanero IPA Shrimp

There’s a beauty and effortlessness in the collaboration of beer people. It’s an illustration of the spirit of community that exists in the world of craft beer. And indicator of how brewers are fans of each others, how the idea of competition is so so faint, it almost can’t be felt, how beer people cheer each other on and push each other forward.

Beer week, regardless of the city you’re in, has a way of brining these collaborations to the years giddy apex. This year Seattle beer weeks collaboration may be the largest yet. Six different breweries, Black Raven, Pike Brewing,  Naked City, Georgetown, Schooner Exact, and Elysian brewing, all came together to brew one beer. A great session IPA that has a beautifully well balanced hop flavor that’s insanely drinkable.

Lucky for beer people, as well as those just looking to explore hopped up liquors, Beer Weeks are popping up all over the country. If you’re in the Pacific Northwest, check out Seattle Beer Week May 8-18th. If you aren’t make sure to check out the beer week in your area and support local brewers, local beer and local economy, with the added benefit of a day full of great beer in your pint glass.

Pineapple Habanero IPA Shrimp3

Pineapple Habanero IPA Shrimp

Prep Time: 5 minutes

Cook Time: 20 minutes

serves 4


  • 3 tbs olive oil
  • ½ lbs raw shrimp, peeled and deveined
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup white onions, diced
  • 1 red pepper, diced (stem and seeds removed)
  • 1 cup chopped fresh pineapple
  • 1 habanero peppers, chopped, stem and seeds removed
  • 2/3 cup, plus 2 tbs IPA beer, divided
  • 1 tbs honey
  • 3 tbs rice wine vinegar
  • 2 tbs cornstarch
  • 2 tbs green onions, chopped
  • Rice for serving


  1. Heat the olive oil in a pan over medium high heat.
  2. Sprinkle the shrimp all over with salt and pepper. Add to the pan, cook until pink on all sides, remove from pan, set aside.
  3. Add the onions and red pepper, cook until softened and slightly caramelized, about 8 minutes.
  4. Add the pineapple, pepper, 2/3 cup beer, honey, vinegar, and cornstarch, cook over a low simmer until pineapple has broken down and sauce has thickened, about 10 minutes.
  5. Add the shrimp back in as well as the remaining 2 tablespoons beer, stir until combined, remove from heat. Serve over rice, sprinkle with green onions prior to serving.

Pineapple Habanero IPA Shrimp2

Similar Articles


P~ The Saucy Southerner April 30, 2014 um 3:17 am

That looks fabulous! P~


Tieghan April 30, 2014 um 5:56 am

I am so all over anything with pineapple and seafood right now. This looks crazy good!


Chelsea @ Gal on a Mission April 30, 2014 um 5:58 am

This looks absolutely delicious. I am not a huge fan of an IPA. I wonder if that shows through to the shrimp? If not, definitely making this. Yummy.


Sophia @ NY Foodgasm April 30, 2014 um 6:32 am

This with the IPA sounds totally amazing! WIth the already citrusy notes – the pineapple would take it over the top!


addie | culicurious April 30, 2014 um 5:28 pm

wow, looks delicious, Jackie! I love spicy shrimp! 🙂


Megan {Country Cleaver} April 30, 2014 um 8:55 pm

Beer people are my favorite. I have to get my mitts on this beer!


bev @ bevcooks May 1, 2014 um 2:28 pm

Saaaaaakes ALIVE.


Nathan Johnson May 4, 2014 um 3:24 am

Oh yummi. This recipe is absolutely great.


Renee Zastrow November 6, 2015 um 8:30 pm

Just made this, way too much cornstarch. We think it should have been 2 tsp, NOT 2 Tbs. if you do use the tbs, it will be jelly. Use more beer to thin out. We used an extra 1/2 of a beer to get the right consistany.


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.