Peel and Eat Shrimp
June 01st, 2012 23 Comments

Peel and Eat Shrimp

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Peel and Eat Shrimp


Peel and Eat Shrimp

Adapted from: Once Upon A Chef


1 lb shrimp, shell-on and deveined
1 tablespoon Old Bay Seasoning
2 tablespoons unsalted butter
Scant 1/4 cup beer
1 tablespoon chopped Italian parsley leaves


Defrost the shrimp and rinse thoroughly with cold water. Drain the water, pat dry with paper towels, and set aside.

Heat up a skillet with the butter. As soon as the butter melts, transfer the shrimp into the skillet and toss around. Add the Old Bay Seasoning and stir to combine well with the shrimp. Add in the beer and cover the skillet with its lid. Let cook for about 5 minutes or until the shrimp is cooked. Add the parsley leaves, dish out and serve immediately.

Cook’s Notes:
  1. You can find these frozen, split and deveined shrimp at supermarket so you don’t have to devein the shrimp yourself.
  2. For the best result, choose a lighter tasting beer which is less bitter.
  3. Don’t discard and waste the beer broth. Sop it up with bread.

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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 SautĂ© Express garlic butter for unsalted butter. Used chicken stock instead of beer. It’s delicious! Thank you for sharing.

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