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Jai Alai IPA Habanero Grilled Shrimp Skewers


  • 2 lbs shrimp, peeled and de-veined
  • ½ cup Jai Alai IPA*
  • 3 cloves of garlic, peeled
  • Juice of 2 limes
  • 1 tbsp honey
  • 2 habanero peppers, stemmed and seeded†
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, loosely packed
  • 2 tsp dijon mustard
  • about ¾ cup oil (extra virgin olive, canola, grapeseed)
  • Kosher salt and freshly ground black pepper



  1. Add IPA, garlic, lime juice, habanero peppers*, red onion, cilantro, honey, dijon, and salt and pepper to season to a blender. Blend, slowly pouring in ½ cup of oil. Split sauce into 2 bowls – one for brushing, one for serving.
  2. Skewer shrimp. If using wooden skewers, first soak in water for at least 15 minutes up to 1 hour. Drizzle with remaining olive oil and season with salt and pepper.
  3. Heat a grill over high heat. Grill shrimp, brushing with habanero-IPA sauce, until opaque, about 2 minutes per side. Discard sauce.
  4. Serve shrimp with reserved sauce.

*Try substituting Jai Low IPA in place of Jai Alai IPA!
†Start with one habanero for less-spicy. Handle with gloves if you haven’t cooked with them before.

You can find Jai Alai near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.


Cigar City Brewing

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