Peel and Eat Shrimp Cocktail, boiled in a rich beer stock makes this one super flavorful shrimp cocktail! Plus a recipe for a classic cocktail sauce!
Shrimp cocktail is just a flat-out classic. I kick my recipe up a notch by boiling them shell on in a flavorful stock before getting them ice cold!
Living in Florida, I am super lucky to be able to purchase fresh-caught shrimp any day of the week. Our favorite way to prepare them is a classic shrimp cocktail.
I personally just love the taste of shrimp cocktail. Super cold shrimp seasoned to perfection with a tangy cocktail sauce… look out summer here we come!
Some of our favorite seafood recipe we have on our site include Coconut Curry Shrimp, Roasted Shrimp Cocktail and Panko Fried Shrimp!
Why this recipe works:
- Readily available ingredients helps this recipe whip up quickly.
- You can easily double this recipe depending on the crowd you’re serving.
- You also get a cocktail sauce recipe included for a dipping option!
Normally you will find Peel and Eat Shrimp Cocktail is boiled in water and it ends up being pretty plain. And, honestly, that just doesn’t cut it for me.
I love to bring the classic flavors of a traditional seafood boil to my shrimp cocktail! We like to add the flavors and go all out on this recipe just for that reason.
Plus, serving the shrimp “peel-and-eat” style just flat-out saves you a lot of time and energy. Let your friends and family do the hard part – the peeling!
I’m all about easy recipes and this Shrimp Cocktail recipe is one of those ones that I feel is super easy to whip up and is super fun to eat.
How to make Peel and Eat Shrimp Cocktail:
- You need to get the stock going first, so add the beer, water, garlic, onion, carrots, celery, and 1/2 cup of old bay to a large pot and bring to a boil. Boil uncovered for 30 minutes.
- Add the shrimp and cook until just done about 2-5 minutes. You know they are done when they curl slightly and are opaque, no longer translucent.
- Drain, and discard the cooking liquid and veggies. Transfer shrimp to a bowl and toss with more old bay and if serving warm, the melted butter.
- If serving cold, lay shrimp on a sheet tray in an even layer and refrigerate for 5 hours or until they reach the temperature you prefer.
- Make the cocktail sauce consisting of horseradish and ketchup, serve and enjoy!
Serve with homemade tangy cocktail sauce, you can really enjoy this fun appetizer (or entree, or snack!) hot OR cold. You can even add a little-drawn butter for a more decadent treat!
Tips on serving peel n’ eat shrimp cold:
Like I have said, I personally love this dish cold over hot. But, serving them warm does tend to make them easier to peel, totally your choice.
It’s delicious either way!
But, if you plan on serving this shrimp cocktail chilled, I suggest making it at least 5 hours in advance so the shrimp can become really cold in the fridge.
Alternatives and Add-Ons:
Turn this dish into a true shrimp boil by adding whole baby red potatoes, sliced smoked sausage, and corn on the cob! Add these ingredients about 15-20 minutes before the shrimp go in.
Some of our other favorite seafood recipes include How to Cook Lobster Tails Perfectly, Cioppino and this Seafood Paella!
Tips and Tricks:
- You can use any beer that you like, your favorite or the cheapest, it doesn’t matter!
- Although the cocktail sauce recipe is super simple, you can swap for bottled if you like.
- Add some potatoes, sausage and corn on the cob to turn this into a shrimp boil.
- This can be served warm or cold, depending on how you like your shrimp.
- You can use any size shrimp, we use large just make sure it’s 1.5 lbs worth.
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Tools used for this recipe:
- Large pot for boiling
- Old Bay – stock up on this!
- Collander for straining
- Large bowl for tossing
- Sheet tray for cooling
If you like this recipe you might also like:
If you’ve tried this PEEL AND EAT SHRIMP COCKTAIL let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Peel and Eat Shrimp Cocktail
Ingredients
- 24 - ounce beer cheapest you can find!
- 4 cups water
- 4 garlic cloves skins removed
- 1/2 large onion cut in half, skin removed
- 1 cup baby carrots or 1 large carrot peeled and cut in chunks
- 2 celery stalks cut in half
- 1/2 cup + 2 teaspoons old bay seasoning
- 1.5 pounds large shrimp head off
- 2 tablespoons unsalted butter* melted
Cocktail Sauce
- 1 cup ketchup
- 1 tablespoon prepared cream-style horseradish
Instructions
- Place the beer, water, garlic, onion, carrots, celery and 1/2 of the old bay seasoning in a large pot. Cover, bring to a boil. Uncover and boil for 30 minutes.
- Add the shrimp to the pot and cook until the shrimp are just done 2-5 minutes. You know shrimp are ready when they slightly curl and the flesh is bright white and the shells will be pink. Drain. Discard cooking liquid and vegetables.
- If serving warm, toss in the melted butter and remaining 2 teaspoons old bay. If serving cold, toss in the remaining 2 teaspoons old bay, lay shrimp out onto a sheet tray in a single layer, refrigerate for 5 hours or until temperature you desire.
Cocktail Sauce
- Mix ingredients together until combined. Cover with plastic wrap and refrigerate until ready to serve.
- Serve shrimp with cocktail sauce, drawn butter, and lemon wedges if desired.
Notes
- Only use butter if serving warm per directions.
- You can use any beer that you like, your favorite or the cheapest, it doesn't matter!
- Although the cocktail sauce recipe is super simple, you can swap for bottled if you like.
- Add some potatoes, sausage and corn on the cob to turn this into a shrimp boil.
- This can be served warm or cold, depending on how you like your shrimp.
- You can use any size shrimp, we use large just make sure it's 1.5 lbs worth.
Nutrition
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Comments & Reviews
Helene says
Absolutely amazing food! Can’t get enough of shrimps and the sauce is wow!
Joanie says
I grew up in Louisiana and loved having seafood boils. This recipe is spot on and the flavors perfect!