Peel n’ Eat Shrimp with Homemade Cocktail Sauce

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Simmered in beer and Old Bay, these Peel n’ Eat Shrimp are as easy to make as they are fun to eat.

Peel and eat shrimp 1

Nothing says summer like Peel n’ Eat Shrimp, and they’re as easy to make as they are fun to eat. Here, I’ve prepared them Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side. To complete the menu, try serving them with crab cakes, and Chesapeake Corn, Tomatoes, and Basil.

Peel and eat shrimp 9

To minimize the amount of work, be sure to buy frozen shrimp marked “Shell Split and Deveined.” Then all you have to do is defrost them and you’re ready to go. Cooking the shrimp with the peels on keeps them nice and tender (plus, it’s less work for the cook).

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Begin by combining the beer, water, butter and Old Bay in a large pan. Bring to a boil.

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Add the shrimp, turn the heat down and cover. Cook for 3-6 minutes or until the shrimp are pink and still tender.

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

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Enjoy!

Peel n' Eat Shrimp with Homemade Cocktail Sauce

Simmered in beer and Old Bay, these Peel n’ Eat Shrimp are as easy to make as they are fun to eat.

Servings: 4 - 6

Ingredients

For the Shrimp

  • 2-1/2 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

For the Cocktail Sauce

  • 6 tablespoons ketchup
  • 1/2 tablespoon prepared horseradish (best quality, such as Boar's Head or Ba-Tampte)*
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch cayenne pepper

Instructions

For the Shrimp

  1. Combine Old Bay, butter, beer and water in a large pot and bring to a boil. Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they'll be tough. Remove the shrimp with a slotted spoon and transfer to serving platter. Serve hot or cold with cocktail sauce.

For the Cocktail Sauce

  1. Combine all ingredients in a small bowl. Taste and add more of any ingredient if desired.
  2. Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 199
  • Fat: 7 g
  • Saturated fat: 4 g
  • Carbohydrates: 9 g
  • Sugar: 4 g
  • Fiber: 0 g
  • Protein: 21 g
  • Sodium: 1020 mg
  • Cholesterol: 206 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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Reviews & Comments

  • Jenn: went to an oyster party, and prepared this easy recipe to bring along. Gone like that! Fabulous, thanks. Tom

    • — Tom on November 25, 2018
    • Reply
  • How to devain & still have peel & eat

    • — Kathy on June 10, 2017
    • Reply
    • Hi Kathy, look for shrimp that are marked “Shell Split and Deveined” or “EZ-peel shrimp.” These will have been deveined but still have the shell on them. Enjoy!

      • — Jenn on June 11, 2017
      • Reply
  • So good! Brought us back to our college years in Maryland. I added a bunch of chopped garlic to the broth to punch up the flavor even more. I served in a large bowl with the broth so people could have as much or as little sauce as they wanted to mop up with crusty French bread.

  • When I make my shrimp with Old Bay I just use Old Bay and beer no sense in adding more water cuz the beer already has water in it and I make my cocktail sauce with horseradish and ketchup takes it up a notch

  • I’ve done a lot of recipes from this site and they have all been successful; but this one was definitely the easiest recipe with the biggest payoff so far! So simple and so tasty. I especially like that it uses ingredients that we would normally have around the house and can throw together quickly on a school night, yet the recipe is special enough to serve to guests.

  • We LOVE this recipe. I used Guiness Nitro IPA instead of Corona to give it more of a hearty flavor and I only had salted, sweet cream butter on hand, and it didn’t make the shrimp too salty (which we were anticipating upon adding that to the Old Bay). I will definitely be making this again and again.

  • donthe shrimp have to be thawed or can they be frozen still

    • Hi Malik, I thaw them first.

    • I just add Old Bay and beer and butter. Outstanding, I have thrown them in frozen and just add 1 minute more to be cooked so delicious
      Thanks for this great recipe!
      Charlotte

      • — Charlotte DiTommaso on March 6, 2019
      • Reply
  • Shrimp and sauce were fantastic! Just like being in Maryland. Kids liked it too. Will make again!!

  • Love this recipe! Making it tonight for the second time!!

  • I make this about once a month and we really pig out. So easy and so delicious! We lived in Maryland for six years and would get wonderful steamed shrimp there. Now that we live in Missouri, it’s nice to be able to reproduce that wonderful flavor again. I sometimes add onion slices to the liquid to add more flavor and also sprinkle on extra Old Bay just before serving. You may want to adjust the horseradish in the cocktail sauce to suit your taste as it can be a little hot depending on the horseradish you use.

  • i’m from Canada what here is equivalent to old bay

  • I just cooked this… not my cup of tea.:(

  • The shrimp came out great! I made a small batch because I had some leftover shrimp from another recipe. Will have to go buy more for a larger batch. thanks.

  • I first shared this with neighbors in our FL Gulf Coast community where shrimp is plentiful and actual FL natives with lots of shrimp experience exist. Served chilled with the cocktail sauce. What a hit! Eight people downed four pounds of these yummy tidbits in something under an hour. I am now the official peel-n-eat shrimp lady and have added a warm version served with drawn butter and a bit of fresh lemon juice.

  • As a born and bred Marylander, this recipe captures the taste and fun of Maryland style peel n eat shrimp! Perfect for a summer evening. Thank you Jennifer !!

  • I found the shrimp to be a little bland. After numerous forays into this kind of dish, I have found that I like them best roasted. I just put the shrimp on a sheet pan, drizzle with a little olive oil, kosher salt and pepper, and roast at 400 for 8-10 minutes. I also like a zippier cocktail sauce, with 50/50 chili sauce and ketchup, and a dash of tabasco.

  • Can’t wait to get these tastie items to cook. Also don’t forget the steam shrimp one.I’ll be looking for new recipes to try thanks Linda

  • How can I stop the cocktail sauce from coagulation? It tasts great but I work at s restaurant and our cocktail sauce is in portion cups, and sometimes look like jello shots 🙁

    • Hi Ryan, I’ve never had this problem with cocktail sauce. I suggest trying a different recipe and see if that solves the problem. Hope that helps!

  • tried this today and it was good. it tasted a little bit salty for me so i just added 2 tbsp of sugar and it was perfect. thank you!

  • I havent tried yet. My friend told me about the recipe but she could not find the old bay. I found at fresh and easy. Cant wait to try it!

  • Super easy! I used garlic and herb Old Bay. Very tasty.

  • Made these last weekend for Mother’s Day. Love love love. so easy, and when you can find the shrimp on sale at the store it makes it all the more worth it.

  • im trying these this weekend for a cookout!! 🙂

  • Can you chill the shrimp after cooking them to sever them cold? Or is it best hot?

    • Hi Chevis, I think it’d be fine to serve it cold. Hope you enjoy!

  • I live in Old Bay country so had to try this one. This is not my go to recipe for shrimp. I made it with the cornbread muffins and your chespeake corn and tomatoes, what a hit!

  • 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 🙂

  • Andy Creek

    I appreciate you sharing this article post.Much thanks again. Fantastic.

  • 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!!

    • — Kristie A. Langley
    • Reply
  • 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!!!

    • — Deborah in Atlanta
    • Reply
  • 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!

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