Peel and Eat Shrimp Cocktail

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! 
Course Appetizer
Cuisine Traditional
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 313kcal
Author Dana @


  • 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


  • 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. 


*Only use butter if serving warm per directions.


Calories: 313kcal | Carbohydrates: 21g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 443mg | Sodium: 1936mg | Potassium: 494mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4985IU | Vitamin C: 13.8mg | Calcium: 291mg | Iron: 4.2mg