Peel and Eat Shrimp Recipe with co*cktail Sauce (2024)

Imagine sitting outside on a sunny day, with a big plate of these delicious peel and eat shrimp, just waiting for you to dive in. Sounds amazing, right?

Have you ever had a Peel and Eat Shrimp co*cktail? Well, I’ve got a recipe for you here that will knock your socks off!

Well, it’s super easy to make, and I’m here to walk you through every step. Whether you’re planning a backyard BBQ or just want a tasty snack, this recipe is perfect for any occasion.

Making this easy recipe is like throwing a mini party in your kitchen. Not only are they fun to eat, but they’re also cooked in a rich beer stock, which adds a flavor that’s out of this world.

And don’t worry, we’re making a kid-friendly version, so the whole family can enjoy it. Any alcohol from the beer cooks out of this easy peel shrimp.

I’ve had so many family parties over the years where we had some kind of seafood like this. So many memories of chatting while peeling shrimp or some other yummy thing.

It’s a tradition that I really want to pass on to Lily. For that, I need the best shrimp recipe I can get my hands on, and here we are!

Plus, I’ve got an easy homemade co*cktail sauce recipe that’s the cherry on top of this delicious dish. Ready to get started with some Peel and Eat Shrimp? Let’s go!

Some of our other favorite seafood recipes we have on our site include: Blackened Shrimp, Spicy Shrimp Tacos, and Shrimp Boil.

WHY THIS RECIPE WORKS:

1. Super Flavorful: Cooking the shrimp in beer stock adds a unique and tasty flavor.
2. Easy to Prepare: With just a few simple steps and a quick cooking time, you’ll have a delicious dish ready.
3. Kid-Friendly: The beer cooks out, making it perfect for the whole family.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

• Beer
• Water
• Garlic cloves
• Onion
• Baby carrots
• Celery stalks
• Old bay seasoning
• Large shrimp
• Unsalted butter (optional)
• Ketchup
• Prepared cream-style horseradish

HOW TO MAKE PEEL AND EAT SHRIMP:

1. 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.
2. 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.
3. If serving warm, toss in the melted butter and remaining 2 teaspoons old bay.
4. 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.

co*cktail Sauce

1. Mix ingredients together until combined. Cover with plastic wrap and refrigerate until ready to serve.
2. Serve shrimp with co*cktail sauce, drawn butter, and lemon wedges if desired.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT KIND OF SHRIMP ARE THE BEST TO USE?

Large shrimp or jumbo shrimp are great for this recipe, but you can use any size you have.

It really just comes down to preference here. Just make sure it totals 1.5 pounds.

IS THIS KID FRIENDLY?

Yes! Although we use beer in cooking, the alcohol cooks out, making it safe for everyone to enjoy.

All we’re getting from the beer is that unique flavor that goes so well with seafood!

ANY ADDITIONS?

You better believe it! As with all seafood, there are some great things you can add to this recipe.

• Squeeze of lemon juice for a citrus kick.
• Sprinkle of black pepper for a little spice.
• Add bay leaves to the cooking liquid for more flavor.
• Toss in some celery seed with the old bay seasoning.
• Serve with crusty bread to soak up any extra sauce.
• Top with fresh parsley for a pop of color.
• Include slices of lemon wedges for garnishing.
• Add French fries on the side for a classic pairing.
• Consider a side of cold beer or lemonade for the kiddos.

ANY SUBSTITUTIONS?

There are so many different types of seafood seasoning out there. Don’t be afraid to experiment!

• Swap beer for a non-alcoholic option if preferred.
• Use apple cider vinegar instead of lemon juice for the co*cktail sauce.
• Try sweet paprika instead of old bay seasoning for a milder flavor.
• Replace garlic cloves with garlic powder for convenience.
• Opt for red onion for a sharper flavor profile in the recipe.

HOW TO STORE:

Refrigerator:Store leftovers in an airtight container for up to 3 days. They are delicious eaten cold or warm.

Freezer:Freeze the cooked shrimp (without sauce) for up to 3 months. Thaw and reheat gently or eat cold.

And there you have it, folks – a simple, delicious Peel and Eat Shrimp that’s sure to be a hit at any gathering.

Whether you’re a seafood aficionado or trying shrimp for the first time, this recipe is a foolproof way to enjoy the flavors of the sea.

It’s all about having fun, enjoying good food, and making memories with your loved ones. Here’s to delicious shrimp, laughter, and good times ahead. Enjoy!

If you’ve tried this PEEL AND EAT SHRIMP, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!