Peel-and-Eat Boiled Shrimp with Cocktail Sauce
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Ready to dig in? These Maryland-style boiled shrimp are packed with flavor—peel, eat, and enjoy a hands-on seafood feast!
One of my family’s favorite summer traditions is heading to seafood shacks, where we sit around brown paper–covered picnic tables and dig into peel-and-eat shrimp, blue crabs, and crab cakes. Even better is recreating the experience at home with a backyard seafood boil. Boiled shrimp are quick, easy, and so much fun to eat. I love making them Maryland-style—simmered in beer and Old Bay, with homemade cocktail sauce on the side. Cooking shrimp in the shell locks in flavor and moisture, and it means less work for the cook!
Boiled shrimp pairs nicely with cornbread, fresh corn salad, or any number of summery corn dishes.
“This is the best Maryland-style spiced shrimp I have ever had, and I’m from MD!”
What You’ll Need To Make Peel-And-Eat Boiled Shrimp With Cocktail Sauce
- OLD BAY: Adds a signature blend of bold, zesty spices that perfectly complements the shrimp. The primary spices in Old Bay are celery salt, red and black pepper, and paprika.
- BUTTER, BEER & WATER: These work together to create the flavorful cooking liquid for the shrimp. Butter adds richness, beer lends a subtle malty note, and a bit of water dilutes the beer flavor slightly so it doesn’t overpower the shrimp.
- EXTRA-LARGE SHRIMP: Meaty enough to hold up to boiling. I like frozen, deveined shrimp — they’re usually cleaned and flash-frozen right after being caught. Unless you live near the coast, “fresh” shrimp at the fish counter is often previously frozen anyway, so you’re better off buying frozen and thawing at home.
- KETCHUP, PREPARED HORSERADISH, LEMON JUICE & CAYENNE: The building blocks of a great cocktail sauce. Ketchup gives you a sweet-tangy base, horseradish adds that signature spicy kick, lemon juice brightens everything, and a pinch of cayenne brings just enough heat to keep things interesting.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Heat the cooking liquid. Combine the beer, water, butter, and Old Bay in a large pot or Dutch oven and bring to a boil.
Step 2: Boil the shrimp. Add the shrimp, turn the heat down to medium, and cover with a lid. Cook for 3 to 6 minutes, stirring once so they cook evenly, until the shrimp are pink but still tender. Be careful not to overcook!
Step 3: Make the sauce. Combine the ketchup, horseradish, lemon juice, and cayenne pepper in a small bowl and stir to combine.
Step 4: Serve. Use a slotted spoon to transfer the shrimp to a platter. Serve hot or cold with beer, cocktail sauce, and plenty of napkins. Enjoy!
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Ingredients
For the Shrimp
- 2½ tablespoons Old Bay seasoning
- 3 tablespoons unsalted butter
- 1 cup beer
- 1 cup water
- 2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen
For the Cocktail Sauce
- 6 tablespoons ketchup
- ½ tablespoon prepared horseradish (see note)
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne pepper
Instructions
For the Shrimp
- Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.
For the Cocktail Sauce
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.
- Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 220
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 344 mg
- Cholesterol: 259 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Yummy! But, I must confess, I prefer fresh shrimp…
Even I cant mess this one up. its great!!
I have made this before and it is delicious!
Growing up in MD anything with Old Bay is a hit with me!
I live in Maryland and we have been making steamed shrimp ever since I can remember as a child and I am 67! Recipe is right on and is also on the Old Bay container-duh! Only the beer replaces the water. YUMMY! Have 4 lbs of shrimp in my freezer for tomorrow’s game!
Hi Mary Ann, I also add butter, which makes a big difference 🙂
Hi Jen-
Made these over the holiday weekend! The were delicious. I love the taste that the beer leaves on the shrimp! Thanks for providing another easy, fun, and delicious recipe! Hope all is well.
Thank you for actually giving the measured amount of Old Bay to weight of shrimp. Several recipes just state “Old Bay” and leave it up to you to guess. Most of the time it is either not enough or entirely to much. And my Dad is one who loves him some horseradish and your recipe is perfect!!
Hi Deborah, Thanks for your question. I’d cut the Old Bay down to 2 tablespoons and simmer the shrimp very gently so they don’t seize up and become tough. Also, be sure to remove them from the cooking liquid as soon as they’re done, otherwise they might overcook. Good luck!
I’d love to make these for dinner tonight, but I only have the peeled and deveined shrimp. How would your recipe be adjusted to compensate for that? God, these look yummy!!!
YUM!! I live in Washington and we just went shrimp fishing yesterday. Guess what’s for dinner!! Thanks for another awesome recipe! I’m taking your Gingered Carrot Souffle to a Memorial Day party.
Same way!