Old Bay shrimp Archives - Life's A Tomato

Key West Peel-and-Eat Shrimp

Beer and peel-and-eat shrimp. One of life’s simplest pleasures. Nothing beats whiling the time away with an ice cold beer and a big ole bucket of tasty, perfectly cooked shrimp. No worries. No rush. Just keep eatin’ and sippin’. These Key West peel-and-eat shrimp were the perfect way to spend my afternoon. Nice big shrimp. Seasoned my way, which means plenty of Old Bay. And a delicious dipping sauce on the side. Good times and good eats!

Try Something Different

If you usually find yourself dipping your Key West peel-and-eat shrimp in cocktail sauce or butter, I really urge you to try the mayonnaise-based dipping sauce in this recipe. It’s got a little mustard tang to it. It’s nice and creamy. And for just a bit of heat, it’s sprinkled with red pepper flake. It’s different in a very good way.

OLD BAY Seasoning, 6 oz

Also try my Parrot Bay coconut shrimp.

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5 from 1 vote

Key West Peel-and-Eat Shrimp

Perfectly-cook, delicious shrimp ready in no time!

Course Appetizer or Main

Cuisine American

Keyword shrimp boil

Prep Time 5

Cook Time 15

Servings

Calories 190kcal

Author Inspired by a recipe from the Margaritaville Cookbook

Ingredients

For the shrimp

2 ½ cups lager-style beer preferably Landshark Lager
2 tablespoon Old Bay Seasoning plus more for serving, if desired
2 medium lemons halved, divided
1 ½ pounds shrimp medium or large, deveined, shells on
1 tablespoon parsley chopped, for garnish

For the dipping sauce

½ cup mayonnaise
1 tablespoons Dijon mustard
1 tablespoons sour cream
½ teaspoon Worcestershire sauce
pinch dried red pepper flake

Instructions

For the dipping sauce

Combine all but the pepper flake in a small bowl.
Refrigerate until ready to use.
Serve sprinkled with the red pepper flake for a little color and kick.

For the shrimp

Add beer, Old Bay and two of the lemon halves to a large pot over high heat.
Bring to a boil.
Add the shrimp, making sure they are as submersed as possible.
Cover and turn off the heat.
Let shrimp sit in the liquid for 5 minutes. Shrimp should be opaque and firm to the touch.
Drain the shrimp in a colander and transfer to a serving platter.
Serve shrimp garnished with parsley, sprinkled with Old Bay (if desired), the two remaining lemon halves and the dipping sauce.

Notes

Also great dipped in cocktail sauce.

Nutrition

Nutritional values are approximate.

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Old Bay Peel ‘N Eat Shrimp

If you are within 500 miles of Augusta, Georgia, do not make these Old Bay peel ‘N eat shrimp. Instead, get in your car and drive to Rhinehart’s Oyster Bar and order a batch of their spicy boiled shrimp. If you’re like me and a drive to Rhinehart’s is a bit out of the question, make these shrimp. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.

Perfect For My Shrimp Addiction

I could eat these Old Bay Peel ‘N Eat Shrimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.

OLD BAY Seasoning, 6 oz

I recommend that you not be shy with the Old Bay when you sprinkle the cooked shrimp just before serving. If you’re a big fan of Old Bay like I am you’ll want as much of that great flavor on your shrimp as you can get. I go nuts with it. There’s no such thing as too much of it for me.

I served these shrimp with my quick and easy cocktail sauce.

Also try my grilled Old Bay crab legs!