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Peel and Eat Shrimp - the easiest shrimp recipe made with butter, beer and spices. Takes 10 mins to make and a staple for summertime!
Peel And Eat Shrimp
Every summer, I make sure that I go to the beach as much as I can and dine in at the many seafood restaurants or seafood shacks along the beach.
Some of my favorite places to eat are the fun and casual seafood restaurants at Newport Beach, Huntington Beach and Redondo Beach.
Even though the restaurants here are not quite a “shack” like the ones in New England, they serve pretty decent seafood and shellfish that basically scream summer.
My favorite dishes are steamer clams, crab cakes, and peel and eat shrimp. Nothing delights me better than having a meal of fresh seafood, sipping down cold drinks, and have fun conversations with my company while soaking up the sun and warmth.
Last year, when my eldest sister came to visit, I took her to one of the seafood restaurants at Santa Monica.
I ordered a big bucket of peel and eat shrimp, and we just sat there, peeling and eating.
The experience was uniquely American to my eldest sister and she really enjoyed the food.
The memory from last summer prompted me to share this peel and eat shrimp recipe, which I plan to make for my guests when I have my summer party next weekend.
It’s going to be fun, and I know everyone could always have some peel and eat shrimp, cold beer, and great conversations during summertime.
So lay out the brown paper, fill the buckets with the sea bounty, and dig in.
Enjoy and don’t forget to check out my summer recipes!
Frequently Asked Questions
This recipe is only 313 calories per serving.
What To Serve With Peel And Eat Shrimp
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Peel and Eat Shrimp
Ingredients
- 1 lb (500g) shrimp, shell-on and deveined
- 1 tablespoon old bay seasoning
- 2 tablespoons unsalted butter
- 1/4 cup beer
- 1 tablespoon chopped Italian parsley leaves
Instructions
- Defrost the shrimp and rinse thoroughly with cold water. Drain, pat dry with paper towels, and set aside.
- Heat a skillet over medium heat and add the butter. Once the butter melts, add the shrimp and toss to coat. Sprinkle in the Old Bay seasoning and stir to combine well with the shrimp.
- Add the beer and cover the skillet with its lid. Cook for about 5 minutes, or until the shrimp is cooked through. Stir in the parsley leaves, then dish out and serve immediately.
Notes
- You can find these frozen, split and deveined shrimp at supermarket so you don’t have to devein the shrimp yourself.
- For the best result, choose a lighter tasting beer which is less bitter.
- Don’t discard and waste the beer broth. Sop it up with bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Bee,
This recipe sound delicious however; in order to make it, I need to know what 1 tablespoon old bay seasoning is. We have never heard of old bay seasoning in Australia. Can you please advise if this can be made up of any and what ingredients, or is there a substitute which will give the same flavour. I would really appreciate your advice.
Kindest Regards,
Grant
I found old bay on Amazon.com.au
OR here is a recipe I found: https://www.thepioneerwoman.com/food-cooking/recipes/a98351/how-to-make-old-bay-seasoning/
Old Bay is a spice mixture used in seafood dishes. It’s very popular in the USA, especially in Maryland. Allrecipes.com says “According to McCormick [the distributor], Old Bay is a blend of 18 herbs and spices, making it versatile for use on fish, chicken, vegetables, and soup. The unique blend of spices includes (but is not limited to): celery seed, paprika, mustard, salt, red pepper, and black pepper.”
You can DIY a substitute. I haven’t tried to yet, but I intend to. There are many recipes on the internet.
just made this. I’m gonna review it on my site. I loved it. I made some substitutions to make the recipe work with the ingredients I had. Exchanged Sauté Express garlic butter for unsalted butter. Used chicken stock instead of beer. It’s delicious! Thank you for sharing.
How many or pounds of shrimp per person?
Good question!! I’d like to know as well. Thank you!