Name: Peel and Eat Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lb. large unpeeled raw shrimp; 1/2 cup pickling spice; 1/4 cup kosher salt; 2 Tbsp. Old Bay seasoning; 2 medium lemons, halved crosswise; 6 medium garlic cloves, smashed; 1/2 cup ketchup; 1/2 cup barbecue sauce (such as Stubb’s); 4 tsp. prepared horseradish; 1 Tbsp. fresh lemon juice; 1 Tbsp. Worcestershire sauce; Additional lemon halves, for serving

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Peel and Eat Shrimp is a delightful, easy-to-make dish that’s perfect for any gathering, whether you’re at the beach or enjoying a sunny afternoon at home. This recipe combines fresh shrimp, seasoned poaching liquid, and a tangy dipping sauce that’s sure to keep everyone coming back for more.

Peel and Eat Shrimp

Why You’ll Love This Recipe

What I love about this peel and eat shrimp recipe is that it brings the classic seaside experience to my kitchen without needing to be at the beach. The shrimp are poached in a flavorful broth that includes Old Bay seasoning, pickling spice, garlic, and citrus, giving them a rich and aromatic flavor. The dipping sauce, with a combination of ketchup, barbecue sauce, horseradish, and lemon juice, balances the shrimp’s spice with a sweet and tangy kick. The interactive, hands-on nature of peeling the shrimp makes it a fun, casual dish that’s perfect for sharing with friends and family.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

2 lb. large unpeeled raw shrimp
1/2 cup pickling spice
1/4 cup kosher salt
2 Tbsp. Old Bay seasoning
2 medium lemons, halved crosswise
6 medium garlic cloves, smashed
1/2 cup ketchup
1/2 cup barbecue sauce (such as Stubb’s)
4 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
Additional lemon halves, for serving

Directions

Prepare shrimp: Use small scissors to cut the shell along the back of each shrimp, leaving the shell and tail attached. Remove and discard the vein if desired. Set aside the shrimp.
Make pickling liquid: Stir together 8 cups of water, pickling spice, salt, Old Bay seasoning, halved lemons, and garlic in a large pot. Bring to a boil over high heat. Boil for 5 minutes.
Make dipping sauce: In a medium bowl, stir together ketchup, barbecue sauce, horseradish, lemon juice, and Worcestershire sauce. Cover and refrigerate until ready to use.
Cook and cool shrimp: Add the shrimp to the boiling water mixture and cook, stirring occasionally, until the shrimp turn opaque, about 3 to 4 minutes. Use a spider skimmer or slotted spoon to transfer the shrimp to a rimmed baking sheet, spreading them in an even layer. Let them stand until cool enough to handle, around 20 to 30 minutes. Serve with the dipping sauce and lemon halves.

Servings and Timing

This recipe serves approximately 6 people. Active time is about 20 minutes, while the total time for preparation and cooking is roughly 50 minutes.

Variations

Citrus: For a unique twist, add oranges or limes along with or in place of the lemons.
Herbs: Try adding herbs like thyme, rosemary, parsley, or cilantro to the poaching liquid for extra flavor.
Spicy kick: For a little heat, add crushed red pepper flakes or fresh chiles to the poaching liquid.
Different seasonings: Swap the Old Bay seasoning for Creole seasoning for a different flavor profile.
Alternative dipping sauces: Serve alongside various dipping sauces like honey mustard, aioli, or herb butter for variety.

Storage/Reheating

Peel and Eat Shrimp can be made ahead. Once cooked, let the shrimp cool, then store them in an airtight container in the refrigerator for up to two days. For best results, store the shrimp and dipping sauce in separate containers. To reheat, steam the shrimp in a steamer basket over simmering water or microwave until heated through. They can also be served chilled, which makes them perfect for preparing in advance. Leftovers can be added to salads, pasta, or soups.

FAQs

How do I peel the shrimp?

To make peeling the shrimp easier, use small scissors to cut a slit along the back of the shell. This way, you can easily remove the vein if desired and peel off the shell while leaving the tail intact.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before preparing and follow the same directions.

Can I make the dipping sauce ahead of time?

Absolutely! The dipping sauce can be made ahead and stored in the refrigerator until ready to serve. This allows the flavors to meld together.

How do I avoid overcooking the shrimp?

To prevent overcooking the shrimp, be sure to cook them for only 3 to 4 minutes in the boiling liquid until they turn opaque. Overcooking will make them tough and rubbery.

Can I use a different seasoning besides Old Bay?

Yes, you can substitute Old Bay seasoning with Creole seasoning or any seafood seasoning you prefer. Just be mindful of the spice levels!

Conclusion

Peel and Eat Shrimp is a fun and flavorful dish that’s perfect for sharing with family and friends. The combination of poached shrimp, aromatic seasonings, and tangy dipping sauce is irresistible. Whether you’re at the beach or enjoying a summer meal at home, this dish brings the beach vibes to your table year-round.