Classic Peel & Eat Shrimp
Prep time
Cook time
Total time
Steamed Gulf Pink Shrimp tastes delicious when paired with this spicy horseradish sauce.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2 lbs
  • 4 Tb. unsalted butter
  • 2 Tb. Old Bay seasoning
  • 1 shallot (or small onion), minced
  • 1 clove garlic, peeled & minced
  • 1 c. beer
  • 1 c. water
  • 2+ lbs large shrimp - shell split & deveined
  • Fresh parsley for garnish
  • Lemon wedges
Cocktail Sauce
  • 6 Tb. ketchup
  • ¾ Tb. prepared horseradish (or less if you don’t want it too spicy)
  • 1 Tb. lemon juice
  • Pinch crushed red pepper
  • Pinch kosher salt
  1. Prepare the shrimp: using small, sharp scissors, cut through each shell along the top of the back, which exposes the vein. Remove the vein using the tip of a small knife. Rinse shrimp and set aside.
  2. Make Cocktail Sauce by mixing all ingredients in a small bowl; set aside until ready to use.
  3. In a deep sauce pan or small stock pot, combine butter, Old Bay, shallot and garlic and cook over medium heat for a couple of minutes.
  4. Add beer and water and simmer for a minute.
  5. Add shrimp into mixture; stir lightly to combine shrimp and liquid, then cover and cook for a few minutes over medium heat. Check periodically for doneness. Once shrimp are pink, remove from heat (don't overcook or they will be tough!).
  6. Remove shrimp using a slotted spoon onto a serving platter or butcher/newspaper.
  7. Drizzle with fresh lemon juice and minced parsley (optional).
Recipe by My Delicious Blog at