Peel And Eat Shrimp

Nothing gives better beach vibes than peel and eat shrimp. There’s something immediately relaxing about tucking into a pile of shrimp on a newspaper-lined table, with a cold beverage within reach.

This recipe jazzes things up with a combination of Old Bay seasoning and pickling spice, infusing the shrimp with classic flavor. We’ve paired these shrimp with an easy homemade cocktail sauce spiked with a little barbecue sauce to tame the spicy horseradish—trust us, it’s a hit.

To make these shrimp super easy to peel, use scissors to cut along the back of the shell, stopping before you get to the tail. This makes deveining easy for you, and peeling effortless for your summer dinner guests.

Learn how to make peel and eat shrimp, and enjoy this seaside eat any time of the year, whether you’re by the beach or hundreds of miles inland.

What Are Peel and Eat Shrimp?

Peel and eat shrimp are just as they sound—shrimp that have been boiled in a seasoned poaching liquid with their shells on, and then peeled and eaten at the table. They’re often served piled high, whether hot or cold, with cocktail sauce, remoulade, or tartar sauce.

Whether served just cool enough to handle or chilled, these shrimp are a versatile appetizer or main course, perfect for gathering groups together for a communal experience.

How Much Shrimp Should I Make Per Person?

It can be hard to know how much shrimp to prepare for your party. If serving peel and eat shrimp as an appetizer, aim for four to six pieces per person. If serving them up as a main course, around 1/2 to one pound per person should do the job, especially if you’re offering a variety of side dishes alongside.

Ingredients for Peel and Eat Shrimp

Fresh shrimp are poached in a flavor-packed liquid with pickling spice, Old Bay seasoning, lemons, and garlic in the mix. Served with a tangy-sweet dipping sauce, it’s almost impossible to stop snacking. To make peel and eat shrimp, you’ll need:

• Large unpeeled raw shrimp: The star of the show. Make sure to purchase shrimp with shells and tails on for this recipe.
• Water: The base of the poaching liquid. You need a lot of it, and the spices provide all of the flavor, so don’t worry with using a seafood stock. Beer, on the other hand, makes a great poaching liquid.
• Pickling spice: A complex blend of spices, often including coriander, mustard seeds, dill seed, and bay leaves, to add a unique flavor profile to the shrimp.
• Kosher salt: Enhances the overall flavor.
• Old Bay seasoning: A classic pairing for seafood, with paprika, celery salt, and red pepper in the mix.
• Halved lemons: To add a bright, citrusy note to the poaching liquid, and for serving alongside the cooked shrimp.
• Garlic cloves: Adds a savory, aromatic flavor to the poaching liquid.
• Ketchup: Adds sweetness and acidity to the dipping sauce.
• Barbecue sauce: For a sweet, tangy, smoky, and even spicy addition to the dipping sauce, depending on what type of barbecue sauce you choose.
• Prepared horseradish: Adds a spicy kick to the sauce.
• Lemon juice: Acidity brightens the sauce.
• Worcestershire sauce: Adds umami-rich depth.

How To Make Peel and Eat Shrimp

While this recipe serves six, you can easily increase the quantity to be able to serve a crowd in just under an hour. Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Prepare shrimp: Use scissors to cut a slit along the back of each shrimp. Remove and discard vein, if desired. Alternatively, you can pay a little more and have your fishmonger prepare the shrimp in this manner for you. It’s worth it if you need to save time.
• Step 2. Boil poaching liquid: Bring water, pickling spice, salt, Old Bay, lemons, and garlic to a boil in a large pot. Boil 5 minutes.
• Step 3. Prepare dipping sauce: Stir to combine ketchup, barbecue sauce, horseradish, lemon juice, and Worcestershire in a bowl. Cover and refrigerate.
• Step 4. Cook shrimp and serve: Cook shrimp in boiling water mixture until opaque. Transfer to a rimmed baking sheet in an even layer, and let stand until cool enough to handle. Serve with dipping sauce and halved lemons.

Peel and Eat Shrimp Variations

To add a twist to this classic peel and eat shrimp recipe, consider these additions and substitutions:

• Poaching liquid: Replace some of the water with beer for depth of flavor.
• Citrus: Replace or add to the halved lemons with oranges or limes.
• Herbs: Add thyme, rosemary, parsley, or cilantro to the poaching liquid for added flavor.
• Bay leaves: While the pickling spice already includes bay leaves, add a few more for a more pronounced herbal flavor.
• Spicy kick: Add crushed red pepper flakes or fresh chiles for a spicy kick.
• Old Bay: Replace the Old Bay seasoning with Creole seasoning for a unique flavor profile.
• Dipping sauces: Add a variety of sauces to the table, including honey mustard, aioli, or herb butter for dipping.

Our Tips for the Best Peel and Eat Shrimp

It’s hard to go wrong with a dish this easy and delicious, but for the tastiest peel and eat shrimp, keep these tips in mind:

• Choose the freshest shrimp: Choose high-quality, fresh shrimp with firm flesh and a mild aroma. If you’re serving a large crowd and don’t want to have to cut and devein each one, purchase tail-on, deveined shrimp instead (but you’ll miss out on the peeling process).
• Cut and devein: Cut the shrimp along the back and devein for the cleanest presentation and easiest unpeeling.
• Don’t overcook: Avoid overcooking, which can make the shrimp tough and rubbery.
• Cool before serving: Cool the shrimp so your guests can handle them easily at the table. They can even be made ahead and chilled for a great way to be able to serve dinner at a moment’s notice.
• Offer dipping sauces: Offer a variety of dipping sauces, from cocktail sauce to tartar sauce, aioli, spicy remoulade, and more.
• Serve with accompaniments: Lemon wedges, crusty bread and butter, and of course, plenty of napkins are a must.

How To Store Peel and Eat Shrimp

Note that peel and eat shrimp is a great make-ahead meal for busy weeknights, or when you have guests coming over and want to be able to step away from the stove or grill. Prepare the shrimp and dipping sauce completely, then cool and refrigerate in separate airtight containers for up to two days before serving. Serve chilled.

To store leftover peel and eat shrimp, cool the shrimp completely and remove the shells for easier reheating. Transfer to an airtight container and store in the refrigerator for up to two days. Serve chilled or reheat using a steamer basket over simmering water, or in the microwave until hot throughout. Serve with dipping sauces, or incorporate into salads, pasta dishes, or soups.

What To Serve With Peel and Eat Shrimp

Peel and eat shrimp is an interactive, family-style meal that pairs well with a variety of classic accompaniments. Offer a number of dipping sauces alongside, including cocktail sauce, a remoulade, tartar sauce, aioli, and more. Pair with fresh vegetables, whether served crisp, steamed, or grilled. Set out crusty bread or biscuits, coleslaw, corn on the cob, potato salad, pasta salad, or a light side salad for a well-balanced meal.