I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Simple, crowd-pleasing, and perfect for summer entertaining – this peel & eat shrimp recipe is a staple for any casual get-together or pre-game spread. Served chilled with zesty cocktail sauce or warm with garlic butter, it’s an effortless dish that feels elevated without trying too hard. Just boil, chill, and serve. That’s my kind of prep!
There’s something nostalgic about a bowl of peel & eat shrimp. It’s the kind of dish that shows up at summer cookouts, beach trips, and casual dinner parties – but with a little intention maybe even a unique way of serving it, it feels surprisingly luxe. This version uses wild-caught shrimp and a simple Old Bay seasoning boil, and it’s just as good served cold as it is warm.
Pair it with a quick homemade cocktail sauce or melted butter and lemon wedges. Minimal effort. Maximum flavor. And totally make-ahead friendly.
INGREDIENTS YOU’LL NEED
2 pounds extra large wild-caught shrimp (shell on)
2 1/2 tablespoons Old Bay seasoning
2 teaspoons sea salt
4 cups water
Optional : ketchup (no sugar added) and prepared horseradish for an easy cocktail sauce
EQUIPMENT OVERVIEW
Large Pot with Lid
Slotted Spoon
Large Bowl (for cooling)
Small Mixing Bowl for Cocktail Sauce
STEP-BY-STEP INSTRUCTIONS
Boil the Shrimp
In a large pot, combine water, Old Bay seasoning, and sea salt. Bring to a boil.
Add shrimp, reduce heat slightly, cover with lid, and cook for 3 – 6 minutes until the shrimp are pink and opaque.
Cool and Serve
Use a slotted spoon to remove shrimp and transfer to a bowl. Let cool slightly before serving warm, or refrigerate until fully chilled.
Make the Sauce
Combine ketchup and a small spoonful of horseradish to your preferred spice level. Taste and adjust as needed.
TIPS FOR BEST RESULTS
Use wild-caught shrimp with the shells on for best flavor and presentation.
This dish is great served warm but even better chilled – perfect for prepping the day before!
Don’t overcook! Shrimp should be just cooked through and bright pink.
STORAGE TIPS
Fridge : Store in an airtight container for up to 3 days.
Freezer : Not recommended for cooked shell-on shrimp.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes – just thaw fully before cooking for best results.
Can I serve it warm?
Absolutely! While I love it chilled, it’s equally delicious freshly boiled and served with melted garlic butter.
What’s the best way to peel shrimp easily?
Gently pull the legs and shell from the body and twist off the tail if desired. Leaving the tail on makes for prettier presentation (and makes the shrimp easy to hold when dipping in sauce).
Can I double the recipe?
Totally. Just be sure not to overcrowd the pot. I recommend boiling in batches if needed.
This is the kind of recipe that shows up at a gathering and never goes untouched. It’s no-fuss, full of flavor, and always disappears faster than expected. If you make this recipe, I’d love to see it! Tag me on Instagram or leave a comment below.
Pairs well with cocktail sauce or melted garlic butter
Serve warm or chilled
Prep Time:15 minutes
Cook Time:5 minutes
Category:Appetizer
Method:Boiling
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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