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 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 it.
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.
Also try my Italian barbecue shrimp.
Restaurant Style Peel and Eat Shrimp
- 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.
- Note: I like to cook a single shrimp first. I use it as a test to determine the exact cook time for the remaining shrimp. In my case, my 20 count shrimp took 2 minutes and 40 seconds to be perfect. Shrimp aren't cheap, and you want the best-cooked shrimp. I think it's worth this extra step to determine the ideal cook time!
Nutritional values are approximate.