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 seasoning. 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 All The Way
I can’t get enough Old Bay seasoning no matter what I use it on. After these shrimp are cooked and draining in a colander, I hit them again with more. A few good really hard shakes. A quick stir or toss. And a little more Old Bay. Then it’s time to eat.
Grab some paper towels. You’re going to need a few.
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Da Shrimp
I can’t say enough how great this dish is using real Key West shrimp. They’re kinda pink. Really tasty. And easy to devour. Chances are pretty good you can’t find them in your grocery store unless you’re just flat out lucky. So order some online. There are many boats all along the Florida coast that sell their catches online. Don’t be afraid to order some. Or a lot. I did. They came in a Styrofoam cooler packed on ice packs. They were absolutely fantastic. As you can see in the pics.
Also try my Parrot Bay coconut shrimp.
Key West Peel-and-Eat Shrimp
Equipment
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
Nutrition
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