Best 9 Peel And Eat Shrimp Recipes

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Peel and eat shrimp is a classic seafood dish that is enjoyed by people of all ages. It is a simple dish to prepare, but it is packed with flavor. The shrimp can be boiled, steamed, or grilled, and it is typically served with a variety of dipping sauces. This article provides three different recipes for peel and eat shrimp, so you can find the one that best suits your taste. The first recipe is for classic boiled shrimp. The shrimp are boiled in a simple seasoned water bath until they are pink and cooked through. The second recipe is for steamed shrimp. The shrimp are steamed in a steamer basket over boiling water until they are pink and cooked through. The third recipe is for grilled shrimp. The shrimp are grilled on skewers over a medium heat until they are pink and cooked through. All three recipes are easy to follow and can be prepared in under 30 minutes. So next time you are looking for a quick and easy seafood dish, try one of these peel and eat shrimp recipes. You won't be disappointed!

Here are our top 9 tried and tested recipes!

PEEL-AND-EAT SHRIMP



Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

  • In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

INSTANT POT® PEEL-AND-EAT SHRIMP



Instant Pot® Peel-and-Eat Shrimp image

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

1 cup beer
1 pound large raw shell-on shrimp, frozen
2 tablespoons unsalted butter
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup chopped fresh parsley
¼ cup cocktail sauce, or to taste

Steps:

  • Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
  • Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g

PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Provided by Melissa McClure

Categories     Appetizer     Quick & Easy     Low Cal     Shrimp     Spice     Party     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 13

6 quarts water
1/2 cup coarse kosher salt
6 tablespoons whole black peppercorns
1/4 cup mustard seeds
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons chopped fresh thyme
4 dried chiles de árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Chipotle Remoulade
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

Steps:

  • Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
  • Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
  • What to drink:
  • Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

PEEL-AND-EAT HOT PEPPER SHRIMP



Peel-and-Eat Hot Pepper Shrimp image

Provided by Virginia Burke

Categories     Onion     Appetizer     Super Bowl     Low Fat     Low Cal     Shrimp     Hot Pepper     Thyme     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 9

2 cups water
4 Scotch bonnet chiles or habanero chiles, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound uncooked large shrimp, unpeeled

Steps:

  • Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

PEEL-AND-EAT PEPPER SHRIMP



Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

  • Preheat the oven to 500 degrees F.
  • For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
  • For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
  • Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

SHRIMP BOIL (PEEL AND EAT SHRIMP)



Shrimp Boil (Peel and Eat Shrimp) image

The best Peel and Eat Shrimp I've ever had! We served 10 plus lbs at our Halloween party this year and they were easy for me to cook while entertaining! They are great hot or cold depending on how you prefer them. The size of the shrimp isn't too important, just that they are still in the shell. It is very important for the flavor. I was lucky to find a store where I live that sells shell on but deveined shrimp! Cooking time depends on the size of the shrimp. I use medium size shrimp

Provided by SLW81

Categories     Very Low Carbs

Time 40m

Yield 24-36 shrimp

Number Of Ingredients 14

1 lb shrimp, shell on
1/2 gallon water (4ish cups)
1 cup apple juice
1 cup carrot
1 cup celery
10 peppercorns
1/2 teaspoon cayenne pepper
1 cup white onion
1 head garlic
2 lemons, sliced in half
2 tablespoons salt
2 bay leaves
1 teaspoon basil
1 teaspoon parsley

Steps:

  • Cut head of garlic in half & chop all veggies.
  • Put everything in a large stock pot BUT shrimp.
  • If using more than 1 lb of shrimp, double as needed. I've done 5 lbs in one huge pot.
  • Boil for 15 to 20 minute.
  • The stock will be too salty and to spicy.
  • Add shrimp and depending on size cook on high 5 to 10 minute.
  • Put a strainer into the sink.
  • Remove pan from heat and dump into strainer, pick out shrimp and eat hot or cold.
  • If you want to eat them cold then don't dump all the liquid. save about half and place shrimp, veggies and stock in a bowl and put in fridge till desired temperature.
  • We prefer to eat warm.

PEEL-AND-EAT HOT PEPPER SHRIMP



Peel-And-Eat Hot Pepper Shrimp image

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

Provided by MarraMamba

Categories     Crawfish

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups water
4 scotch bonnet peppers or 4 habanero peppers, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 lb large shrimp, unpeeled and uncooked

Steps:

  • Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
  • Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

TAILGATE PEEL-AND-EAT SHRIMP WITH TEXAS TEQUILA-MAYO DIP



Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

2 pound jumbo shrimp, with shell on
2 tablespoon crab boil or cajun spice
water to cover shrimp
1 lemon, thinly sliced
1 stalk celery, chopped
1 teaspoon liquid smoke
Texas Tequila Mayo Dip, recipe follows
1-1/2 cups mayonnaise
2 tablespoons tequila, optional
1/2 teaspoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
kosher salt
freshly ground cracked black pepper

Steps:

  • Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp.
  • Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.

GRILLED PEEL-AND-EAT SHRIMP



GRILLED PEEL-AND-EAT SHRIMP image

Categories     Shellfish     Backyard BBQ

Yield 4 people

Number Of Ingredients 7

24 large unpeeled shrimp, cleaned by cutting backs with scissors
4 garlic cloves mashed with mortar and pestle
1 tsp salt
6 Tbs olive oil
2 Tbs white wine vinegar
1 tsp paprika
juice of one lemon

Steps:

  • Mash garlic with mortar and pestle and combine with salt Mix garlic with olive oil, vinegar, paprika and allow shrimp to marinate for 1-3 hours in the refrigerator. In final 10 minutes, squeeze juice of lemon and add parsely. Grill for 5-7 minutes or until pink and charred.

Tips:

  • Choose the right shrimp: Opt for large, fresh shrimp labeled "peel-and-eat" or "cocktail shrimp." Avoid pre-cooked or frozen shrimp, as they tend to be tougher and less flavorful.
  • Boil or steam the shrimp: Boiling or steaming is the classic method for cooking peel-and-eat shrimp. Bring a large pot of salted water to a boil, add the shrimp, and cook for 2-3 minutes, or until they turn pink and opaque. Alternatively, steam the shrimp in a steamer basket over boiling water for 4-5 minutes.
  • Broil or grill the shrimp: For a smoky, charred flavor, broil or grill the shrimp. Preheat your broiler or grill to high heat. Toss the shrimp with olive oil, salt, and pepper, and cook for 2-3 minutes per side, or until they are cooked through and slightly browned.
  • Make a flavorful marinade: Marinating the shrimp before cooking adds extra flavor and moisture. Combine olive oil, lemon juice, garlic, herbs, and spices in a bowl and marinate the shrimp for at least 30 minutes, or up to overnight.
  • Serve with dipping sauces: Peel-and-eat shrimp are traditionally served with a variety of dipping sauces, such as cocktail sauce, tartar sauce, or remoulade. You can also serve them with lemon wedges, melted butter, or a spicy sauce.

Conclusion:

Peel-and-eat shrimp are a delicious and versatile appetizer or snack. With their mild flavor and delicate texture, they can be prepared in a variety of ways, from classic boiling or steaming to grilling or broiling. Whether you serve them with traditional dipping sauces or something more adventurous, peel-and-eat shrimp are sure to be a hit at your next gathering.

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