Peel and Eat Shrimp

These Peel and Eat Shrimp boil in a beer and Old Bay broth, then get served warm or chilled with a quick, zippy homemade cocktail sauce.

Course Appetizer

Cuisine American

Keyword Peel and Eat Shrimp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 334kcal

Place the beer, water, garlic, onion, carrots, celery, and 1/2 of the old bay seasoning in a large pot. Cover and bring to a boil. Uncover and boil for 30 minutes.
24 ounce lager beer, 4 cups water, 4 garlic cloves, 1/2 large onion, 1 cup baby carrots, 2 celery stalks, 1/2 cup + 2 teaspoons old bay seasoning
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 are pink. Drain. Discard cooking liquid and vegetables.
1.5 pounds large shrimp
If serving warm, toss in the melted butter and remaining 2 teaspoons old bay.
2 tablespoons unsalted butter*
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.

Mix ingredients together until combined. Cover with plastic wrap and refrigerate until ready to serve.
1 cup ketchup, 1 tablespoon prepared cream-style horseradish
Serve shrimp with cocktail sauce, drawn butter, and lemon wedges if desired.

Only use butter if serving warm per directions.
Use a large pot to ensure there’s enough room for all the shrimp to cook evenly.
Keep a close eye on the shrimp while cooking to avoid overcooking.
If you prefer a spicier kick, add a pinch of red pepper flakes to the boiling water.
For an extra flavorful cocktail sauce, try adding a bit of your own seasoning blend.
Remember to let the shrimp cool down a bit before peeling if serving warm.
Making the cocktail sauce ahead of time allows the flavors to meld together beautifully.