Peel-and-Eat Boiled Shrimp with Cocktail Sauce

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Simmered in beer and Old Bay, these Maryland-style peel n’ eat boiled shrimp are easy to make and fun to eat.

One of my family’s favorite summer pastimes is eating at ramshackle seafood shacks, where we sit around brown paper-covered picnic tables and feast on peel-and-eat boiled shrimp. Even better is recreating this experience at home in the backyard. Boiled shrimp are not only incredibly quick and easy to make but also so much fun to eat. My favorite way to prepare them is Maryland-style: simmered in beer and Old Bay seasoning with homemade cocktail sauce on the side. You’ll be amazed by how much cooking shrimp in the shell maximizes flavor and helps retain moisture (it’s also less work for the cook!). A word to the wise: be sure to buy raw shrimp instead of pre-cooked. This is a very common mistake, and cooking shrimp twice will result in very tough shrimp.

What You’ll Need to Make Peel-and-Eat Boiled Shrimp with Cocktail Sauce

As with all of my shrimp recipes, I recommend buying frozen shrimp. Most shrimp are cleaned and flash-frozen shortly after being caught. Unless you live on the coast, the “fresh” shrimp you see in the seafood case is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself.

Shrimp have a dark vein running along their backs, which needs to be removed. It’s a bit tedious to do yourself, so look for shrimp labeled “shell split and deveined.” (If you need to do it yourself, use kitchen shears to cut through the shell along the back of the shrimp, from the head to the tail, then use a small paring knife to lift out the vein.)

To defrost frozen shrimp, leave them in the refrigerator overnight or run them under cool water.

Step-by-Step Instructions

Step 1: Make the Boiled Shrimp

Combine the beer, water, butter, and Old Bay in a large pot.

Bring the broth to a boil.

Add the shrimp, turn the heat down to medium, and cover with a lid.

Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink but still tender.

Step 2: Make the Horseradish Sauce

In a medium bowl, combine the ketchup, horseradish, lemon juice, and cayenne pepper.

Whisk to combine.

Use a slotted spoon to transfer the shrimp to a platter. Serve with beer, cocktail sauce and plenty of napkins.

Enjoy!

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