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We recently returned from a vacation to the Fernandina Beach area of Florida. We’d never been before and so enjoyed our time there. From the moment I made the reservations I dreamed of one thing about the trip. Nope, it wasn’t the beach, or the great warm weather or nice people. I dreamed of eating restaurant style peel and eat shrimp. And I don’t mean sort of dreamed about it, either. I was obsessed. And after we got home I made an exact copy of those same dishes so I could keep enjoying them. It was like being back on the beach, except I was in the middle of Indiana!
Use Good Shrimp For The Best Results
You want to use the best shrimp I could get when I made these restaurant style peel-and-eat shrimp. That means not farm raised somewhere far, far away. Lucky me, I found a family-owned seafood company just south of Amelia Island that ships fantastic shrimp for a good price, Shrimp To Shore. The shrimp are wild caught, perfectly sized, and crazy delicious. They’re what made this a memorable dish.
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Oh, if you’re in the Fernandina Beach or Amelia Island areas and are craving great peel-and-eat shrimp, stop by The Salty Pelican and Slider’s Seaside Grill and order up a plate!
Also try my Italian barbecue shrimp.
Restaurant Style Peel and Eat Shrimp
Equipment
Ingredients
- 1 pound large shrimp shell on
- 12 ounces beer
- 2 tablespoons Old Bay seasoning for cooking, plus more for seasoning
- 1 tablespoon pickling spice
- 2 medium lemons divided
- cocktail sauce for serving
Instructions
- Fill a large pot halfway with water.
- Add the beer, 2 tablespoons of Old Bay, pickling spice, and one lemon (halved along with the juice).
- Bring the water to a boil.
- Add the shrimp.
- Cook for 2-4 minutes or until done as desired.
- Drain the shrimp in a colander but do not rinse. Sprinkle with more Old Bay as desired and toss gently.
- Serve with the remaining lemon (sliced) and cocktail sauce. I serve my shrimp over fresh crushed ice.
Notes
Nutrition
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