Easy Peel and Eat Shrimp
These easy peel and eat shrimp are so much better when you make them yourself! The key is to start with high-quality shrimp, build a quick flavorful broth and cook them just until tender. With a few simple ingredients like Old Bay, beer and lemon, you'll have restaurant-quality shrimp in just 15 minutes!
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Peel and eat shrimp are one of those classic seafood dishes on the east coast, particularly here at the Jersey Shore. You’ll find them on menus everywhere, especially during the summer at seafood shacks and beach bars.
More often than not, they’re bland, overcooked, low-quality shrimp that are hard to peel and almost always overpriced. And then, there's that big nasty vein running down the back of each shrimp. Disappointing is an understatement!
Making them at home is a game-changer because you can control everything to ensure flavorful, tender shrimp every time.
Use sustainably sourced, high-quality shrimp, build a super flavorful broth and make sure the shrimp don't cook for a second longer than they need to.
Leaving the shells on gives the shrimp more flavor, and peeling them at the table is part of the fun! But remember, the flavor of the shrimp depends entirely on the broth they cook in. If the broth is bland, the shrimp will be too.
You can flavor the broth however you want, but I think the best way is with lots of Old Bay, beer and fresh lemon. It's simple, but really packs a punch.
These are the best shrimp to serve at summer gatherings, but we make them all year round! This recipe is especially great around the holidays, since it's so easy and can be made ahead of time.
Want more easy shrimp recipes? Try my rich and creamy shrimp bisque, this buttery baked shrimp scampi with garlic and white wine or a classic roasted shrimp cocktail!
Why This Recipe Works
- A fast, flavorful shrimp recipe made in just 15 minutes!
- Works with both fresh or frozen shrimp.
- Made with simple pantry staples like Old Bay, beer and lemon.
- A low-stress, make-ahead dish that's perfect for entertaining.
Ingredient Notes
Shrimp - If you can get fresh shrimp, go for it, but I usually use frozen since that’s what’s easiest to find at my grocery store. Just make sure they’re wild-caught (preferably from the Gulf of Mexico), sustainably sourced, and high-quality. I usually use 16/20 count shrimp, but you can use larger or smaller, just adjust the cooking time slightly. I recommend large shrimp labeled “E-Z peel” or “deveined shrimp.” These are split down the back with the digestive tract (or dark vein) removed, but with the shells still on. That gives you maximum flavor with less work when peeling.
Old Bay Seasoning - This classic seafood seasoning is what gives these shrimp their signature flavor. Old Bay is iconic, but if you can't find it, you can make your own homemade Maryland crab seasoning (Old Bay), which has a strong flavor of celery seed. I like to be generous with it and always sprinkle a little more on top of the shrimp before serving!
Beer - A cold beer adds depth and dimension to the broth, like in my recipe for steamed blue crabs. Use something light and crisp that you enjoy drinking, but the cheap stuff is great too. Non-alcoholic beer also works! If you don’t want to use beer, you can substitute cold water or seafood stock.
Lemon - Use both the juice and the halves themselves to brighten and balance the flavors in the broth. Serve extra lemon wedges on the side for squeezing.
Unsalted butter - A little butter helps mellow the spices and adds richness, but you can omit if you wish.
Bay Leaves - They add an extra oomph of flavor, but you can leave them out in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Chef’s knife
- Slotted spoon
- Colander or strainer
- Tongs
- Steamer basket (optional)
Step by Step Instructions
- Add beer and water to a large pot. Stir in Old Bay seasoning, unsalted butter, and bay leaves. Squeeze the juice from both lemon halves into the pot, then toss the rinds in as well. Bring to a boil over high heat.
Pro Tip: For extra flavor, toss in a few onion slices, garlic cloves, black pepper, or a dash of hot sauce or red pepper flakes into the broth.
- Once boiling, add the shrimp and toss to coat. Cover, bring back up to a boil, then reduce to a simmer and cook for 2–3 minutes depending on the size. Shrimp are done when they’re opaque, bright pink, and just starting to curl.
Pro Tip: The easiest way to tell when shrimp are done is by their shape. They should form a loose "C," not a tight "O", which indicates overcooking.
- Drain the shrimp using a slotted spoon or pour into a colander. Transfer to a serving platter, sprinkle with more Old Bay, and serve with lemon wedges and your favorite dipping sauces.
Tips for Success
- Look for E-Z peel shrimp! They’re already split and deveined, so you still get the flavor from shell-on shrimp, but without the mess.
- Serve these hot, at room temperature, or cold. They’re great for making ahead and refrigerate well.
- Be sure to serve with plenty of napkins and a bowl for discarded shrimp shells. Even better, spread newspaper or brown paper over your table for easy cleanup!
Serving Suggestions
All you really need is a squeeze of fresh lemon juice, but I think a dipping sauce is essential! You can whip up this quick and easy homemade cocktail sauce recipe while the shrimp cook.
It's the perfect accompaniment, but for something more interesting, try a creamy Cajun remoulade sauce, this herby Sicilian salmoriglio, a classic lemon caper tartar sauce, or for an extra kick, try this homemade jalapeño hot sauce.
This recipe makes a great shrimp appetizer, but can also be a satisfying light meal, especially when served with a few sides.
I love serving these shrimp or any seafood boil with my tangy and crunchy mayo free vinegar slaw and our favorite warm potato salad with bacon or French fries.
For a more wholesome meal, add my jumbo lump Maryland crab cakes to the menu!
How to Store
You can cook the shrimp up to a day in advance. Drain, then let cool and store in a container set over a large mixing bowl filled with ice until ready to serve.
Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. Avoid reheating, as that can make them tough.
FAQs
No. This method is designed for raw shrimp. Pre-cooked shrimp will become rubbery and won’t absorb flavor from the broth.
Go for wild-caught shrimp that are sustainably sourced. Look for deveined or easy peel shrimp with the shell on for the best flavor and easiest prep.
Not if you buy them deveined! If you want to remove the vein yourself, you’ll need a very sharp paring knife to carefully remove the dark vein from the back of the shell. Most peel and eat shrimp are served without being deveined.
Yes. Substitute seafood stock or just use hot water if needed. You’ll still get great flavor from the Old Bay seasoning and lemon.
Absolutely. Just make sure to use a big enough large pot and work in batches if needed to avoid overcrowding, which affects the cooking process.
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Peel and Eat Shrimp with Old Bay
Ingredients
- 1 light beer
- 1 cup of water
- 2 tablespoons Old Bay plus more for after cooking
- 1 tablespoon butter
- 2 bay leaves
- 1 lemon halved
- 1 lb shell-on shrimp large, 16/20 count ideal
Instructions
- Add beer and water to a medium saucepan. Add the old bay, butter and bay leaves, then squeeze the juice from both lemon halves and throw them into the pot. Bring up to a boil.
- Add shrimp and toss to coat. Cover and bring back up to a boil, then lower to a simmer and cook for 2-3 minutes, depending on size. The shrimp are done when they’re opaque, bright pink and just starting to curl. Be very careful not to overcook! They will continue cooking.
- Drain the shrimp, then transfer to a serving platter and sprinkle with more old bay. Serve with lemon wedges and cocktail sauce.
Notes
- Look for E-Z peel shrimp! They’re already split and deveined, so you still get the flavor from shell-on shrimp, but without the mess.
- Serve these hot, at room temperature, or cold. They’re great for making ahead and refrigerate well.
- Be sure to serve with plenty of napkins and a bowl for discarded shrimp shells. Even better, spread newspaper or brown paper over your table for easy cleanup!
