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    Home » Recipes » Seafood Recipes

    Restaurant Style Peel and Eat Shrimp

    Published: Jul 28, 2021 by Chef Dennis Littley

    1.2K shares
    • Facebook446
    • Yummly
    5 from 93 votes
    Jump to Recipe Print Recipe

    I love Peel and Eat Shrimp! It’s one of my favorite appetizers to order when I’m at the shore. And it’s one of the easiest appetizers I make at home for friends and family.

    overhear view of peel and eat shrimp in a white bowl with cocktail sauce and lemons

    There is something magical about shrimp and everyone’s eyes light up at the mention of having shrimp for dinner. And one of the easiest ways to wow your friends and family is to serve up a platter of Peel and Eat Shrimp.

    Whether you serve them warm or cold they’ll definitely be a crowd pleaser and will more than likely be better than those you get at your favorite tavern or restaurant.

    What Ingredients do I need to make Restaurant Style Peel and Eat Shrimp?

    ingredients to make peel and eat shrimp

    Let’s start by gathering the ingredients we need to make my Skillet Chicken Gumbo. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    WHAT KIND OF SHRIMP SHOULD I USE TO MAKE SHRIMP COCKTAIL?

    The biggest issue with making a really outstanding peel and eat shrimp at home and at restaurants is the type of shrimp that are used.

    The best shrimp to use for peel and eat shrimp are wild-caught in the Gulf of Mexico, the Atlantic Ocean on the east coast or the Pacific Coast of the United States. You can get amazing shrimp from Australian waters and from parts of the European Union, but they’re not readily available in the US.

    I’m not a fan of farmed shrimp and definitely stay away from shrimp coming from Asian or Indian waters.

    For Peel and Eat Shrimp I like to use 21-25 count (per pound) or 26-30 count (per pound) shrimp. Any smaller and it’s really not worth the effort.

    How Do I make Peel and Eat Shrimp?

    Peel and Eat Shrimp aka U-Peel Shrimp couldn’t be easier to make and really comes down to using a few ingredients to take shrimp from simply good to Ah-mazing.

    four images showing how to make peel and eat shrimp

    The first step in preparing delicious restaurant-style peel and eat shrimp is preparing the liquid you’re going to cook the shrimp in. The right cooking liquid makes all the difference when it comes to creating perfectly delicious peel and eat shrimp.

    • Add the seasonings, lemon and beer to the water.
    • Bring the liquid to a boil and add the shrimp.
    • Cook the shrimp until they the color turns into a vibrant shade of pink (2-4 minutes depending upon the size and quantity of shrimp you cook)
    • Drain the shrimp in a colander, discard the lemons.

    But if you’d rather have just okay shrimp by all means, just use plain water.

    seasoned cooked pell and seat shrimp in a metal bowl

    The last step before serving is to re-season the shrimp by tossing them in a little more Old Bay seasoning.

    How do I make Old Bay Seasoning?

    If you live in the part of the world that doesn’t have Old Bay Seasoning, you can make your own. It won’t be quite as good as the original but it will let you enjoy the seasoning that most East Coast Americans love (even on french fries).

    • 1 tablespoon ground dried bay leaves
    • 2 teaspoons celery salt
    • 1 ½ teaspoons dry mustard
    • 1 teaspoon ground black pepper
    • 1 teaspoon white pepper
    • 1 teaspoon smoked or sweet paprika
    • 1 teaspoon ground celery seeds
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon crushed red pepper flakes
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon ground mace
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground allspice

    Mix all the seasonings well (pulsing a few times in a food processor if possible). Store in an airtight container for up to 6 months.

    peel and eat shrimp in a white bowl with lemons

    That’s really all there is to making your own restaurant-style peel and eat shrimp.

    cocktail sauce in a glass bowl

    But if you want to make legendary peel and eat shrimp, you’ll also need to make your own cocktail sauce. And the secret is the Heinz Chili Sauce…..

    partial overhead view of peel and eat shrimp with cocktail sauce and lemons in a white bowl

    Should I serve the Peel and Eat Shrimp Hot or Cold?

    If you’d rather chill the shrimp you can place them on ice in the fridge until they’re cold. I like them both ways so it’s up to you how you want to serve them, they’re delicious both ways.

    More Shrimp Recipes You’ll Love!

    • Restaurant Style Shrimp Salad
    • Restaurant Style Fried Shrimp
    • Restaurant Style Shrimp Cocktail
    • Grilled Shrimp & Pineapple Skewers

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    partial overhead view of peel and eat shrimp with cocktail sauce and lemons in a white bowl
    Print Recipe Save Saved!
    5 from 93 votes

    Restaurant Style Peel and Eat Shrimp

    When it comes to preparing legendary restaurant-style peel and eat shrimp you won't find a better recipe than mine. I also share my cocktail sauce recipe.
    Prep Time5 mins
    Cook Time4 mins
    Total Time9 mins
    Course: Appetizer
    Cuisine: American
    Servings: 4
    Calories: 196kcal
    Author: Chef Dennis Littley

    Ingredients

    Peel and Eat Shrimp

    • 1 lb 21-25 count (per pound) shrimp shell on
    • 12 ounces beer your favorite brand
    • 2 tbsp old bay seasoning for cooking
    • 1 tbsp pickling spice for cooking
    • 1 lemon cut in half
    • tbsp old bay seasoning for seasoning cooked shrimp
    • lemon slices garnish

    Cocktail Sauce

    • ½ cup ketchup
    • ½  cup Heinz chili sauce
    • 2 tsp Worcestershire sauce
    • 3-4  tsp prepared horseradish more or less depending upon how spicy you like cocktail sauce
    • 2 tsp lemon juice
    US Customary – Metric
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    Instructions

    Peel and Eat Shrimp

    • Use a 3- 4 quart saucepan to cook the shrimp. Fill the pan halfway with water then add the beer, Old Bay, pickling spice and the lemon halves with the juice squeezed into the water.
    • Bring the water to a boil, then add the shrimp.
    • Cook the shrimp for 2-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.
      If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer.
      A cooked shrimp should feel firm, not soft.
    • When the shrimp have finished cooking, drain them into a colander and discard the lemon.
      If you enjoy eating peel and eat shrimp hot you can serve them before they cool. Peel and eat shrimp can also be served cool which will allow you to prepare them ahead of time.
    • Serve with lemon slices and cocktail sauce

    Cocktail Sauce

    • Mix the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce in a small bowl.
      Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.
    • Chill until needed.

    Notes

    If you live in the part of the world that doesn’t have Old Bay Seasoning, you can make your own. It won’t be quite as good as the original but it will let you enjoy the seasoning that most East Coast Americans love (even on french fries).
    • 1 tablespoon ground dried bay leaves
    • 2 teaspoons celery salt
    • 1 ½ teaspoons dry mustard
    • 1 teaspoon ground black pepper
    • 1 teaspoon white pepper
    • 1 teaspoon smoked or sweet paprika
    • 1 teaspoon ground celery seeds
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon crushed red pepper flakes
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon ground mace
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground allspice

    Nutrition

    Calories: 196kcal | Carbohydrates: 14g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 286mg | Sodium: 1389mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 301IU | Vitamin C: 28mg | Calcium: 217mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Mark

      November 14, 2022 at 2:37 pm

      So you don’t get rid of the vein before you cook them?

      Reply
      • Chef Dennis Littley

        November 14, 2022 at 3:28 pm

        No, you don’t. When shrimp are steamed or boiled, the shell needs to remain intact. Opening the shell to remove the vein will allow too much moisture to enter the shrimp during the cooking process. I’ve honestly never had u-peels served that were already cleaned. That would actually be a red flag on the shrimp’s origin.

        Reply
    2. Amy

      August 03, 2021 at 7:06 pm

      5 stars
      My family loved the shrimp, reminded them of the Jersey Shore!

      Reply
    3. Brianna May

      August 02, 2021 at 10:33 am

      5 stars
      They were delicious!

      Reply
    4. Toni

      August 01, 2021 at 11:07 am

      5 stars
      I love it! Really tasty and delicious!! thanks for the recipe!

      Reply
      • Lynne

        December 19, 2021 at 11:40 am

        5 stars
        Best peel & eat shrimp! Totally compares to a quality restaurant style. If not better!

        Cocktail sauce too. Delicious 😋

        Reply
        • Chef Dennis Littley

          December 19, 2021 at 1:05 pm

          I’m very happy to hear you enjoyed the shrimp Lynne! Thanks for the great review!

    « Older Comments

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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