Peel and Eat Shrimp
June 01st, 2012 23 Comments

Peel and Eat Shrimp

Peel and Eat Shrimp

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Every summer, I make sure that I go to the beach as much as I can and dine in at the many seafood restaurants or seafood shacks along the beach. Some of my favorite places to eat are the fun and casual seafood restaurants at Newport Beach, Huntington Beach, and Redondo Beach. Even though the restaurants here are not  quite a “shack” like the ones in New England,  they serve pretty decent seafood and shellfish that basically scream summer. My favorite dishes are steamer clams, crab cakes, and peel and eat shrimp. Nothing delights me better than having a meal of fresh seafood, sipping down cold drinks, and have fun conversations with my company while soaking up the sun and warmth.

Peel and Eat Shrimp

Last year, when my eldest sister came to visit, I took her to one of the seafood restaurants at Santa Monica. I ordered a big bucket of peel and eat shrimp, and we just sat there, peeling and eating. The experience was uniquely American to my eldest sister and she really enjoyed the food. The memory from last summer prompted me to share this peel and eat shrimp recipe, which I plan to make for my guests when I have my summer party next weekend. It’s going to be fun, and I know everyone could always have some peel and eat shrimp, cold beer, and great conversations during summertime. So lay out the brown paper, fill the buckets with the sea bounty, and dig in. Enjoy and don’t forget to check out my summer recipes!

RECIPE HERE: Peel and Eat Shrimp
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23 comments... read them below or add one

  1. Fuji Mama says:

    There’s something so fun and delicious about getting your fingers all messy from peeling shrimp and then having to lick them! What memories this post brings up!

  2. cherie says:

    Sounds like a great summer recipe :) Thanks!

  3. Jagruti says:

    I have always loved peeling and deveining fresh shrimps..there’s just some immense satisfaction to that job :)

    Awesome recipe esp with the addition of the beer..Quick and easy!

  4. I’m the same way with summer. Bring on the sand, sun and seafood! Great recipe.

  5. divadmas says:

    someone caught some spot prawns and gave me some. they are wonderful fresh and better cooked in shell. be careful not to overcook. these were beheaded but there is a nearby shack that sells whole boiled shrimp. do you just break off head and discard? i heard some will eat shrimp shell and all. i like crunchy but that is a little much for me.

  6. Tina says:

    Hi Bee..

    The shrimp look scrumptious! Was wondering if you could suggest a non-alcoholic substitute for the beer? Thanks!

  7. Vert Driver via Facebook says:

    elegant and simple recipe…i cant wait to r

  8. Vert Driver via Facebook says:

    try it

  9. Susan Cheah via Facebook says:


  10. Pat Gazzoli via Facebook says:

    being from the gulf coast here, i think i was in my late 20s before i would eat shrimp any other way. for a different flavor, try zatarain’s crab and shrimp boil in the box (whole spices in a cloth boiling bag). I usually open the bag dump about 1/2 the bag (for 2-3 lbs of fresh caught shrimp) in a pot of water along with a sliced up lemon and a couple of extra bay leaves. Bring to boil and let simmer for 10-15 mins add shrimp and cook till done about 3-4 mins.

  11. Hi Pat Gazzoli Thanks for your recipe idea. I will try it out. Love love love peel and eat shrimp. Even my 20-month toddler loved it. :)

  12. I’m going to feature this in my blog’s daily foodporn list called “Daily Foodporn For Your Inspiration”. Check it out. You might get to find a new cooking and food blogs too. Don’t worry, I will definitely link back here.

  13. Linda says:

    I fixed this recipe. It is now one of my favorite ways to cook shrimp.YUMO I used chicken stock instead of beer. If you want that beer flavor but not the alcohol use near beer or o dulls. Good without though.

  14. Edward says:

    Can this product be purchased in Penang? Zatarain’s Crab and Shrimp Boil, Please reply

  15. How many or pounds of shrimp per person?

  16. Row says:

    just made this. I’m gonna review it on my site. I loved it. I made some substitutions to make the recipe work with the ingredients I had. Exchanged Sauté Express garlic butter for unsalted butter. Used chicken stock instead of beer. It’s delicious! Thank you for sharing.

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