Peel And Eat Shrimp


You don't have to be eat the beach to enjoy this favorite seaside eat.

Southern Living Peel 'N' Eat Shrimp on a platter to serve with dipping sauce and lemon halves

Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Chelsea Zimmer

Active Time:
20 mins
Total Time:
50 mins

Nothing gives better beach vibes than peel and eat shrimp. There’s something immediately relaxing about tucking into a pile of shrimp on a newspaper-lined table, with a cold beverage in reach.

This recipe jazzes things up with a combination of Old Bay seasoning and pickling spice, infusing the shrimp with classic flavor. We’ve paired these shrimp with an easy homemade cocktail sauce spiked with a little barbecue sauce to tame the spicy horseradish—trust us, it’s a hit.

To make these shrimp super easy to peel, use scissors to cut along the back of the shell, stopping before you get to the tail. This makes deveining easy for you, and peeling effortless for your summer dinner guests.


  • 2 lb. large unpeeled raw shrimp

  • 1/2 cup pickling spice

  • 1/4 cup kosher salt

  • 2 Tbsp. Old Bay seasoning

  • 2 medium lemons, halved crosswise

  • 6 medium garlic cloves, smashed

  • 1/2 cup ketchup

  • 1/2 cup barbecue sauce (such as Stubb’s)

  • 4 tsp. prepared horseradish

  • 1 Tbsp. fresh lemon juice

  • 1 Tbsp. Worcestershire sauce

  • Additional lemon halves, for serving


  1. Use small scissors to cut the shell along the back of each shrimp, leaving shell and tail attached. Remove and discard vein, if desired. Set aside shrimp.

  2. Stir together 8 cups water, pickling spice, salt, Old Bay, lemons, and garlic in a large pot; bring to a boil over high. Boil, uncovered, 5 minutes.

  3. Meanwhile, stir together ketchup, barbecue sauce, horseradish, lemon juice, and Worcestershire sauce in a medium bowl. Cover and refrigerate dipping sauce until ready to use.

  4. Add shrimp to boiling water mixture; cook, stirring occasionally, until shrimp turn opaque, 3 to 4 minutes. Using a spider skimmer or slotted spoon, transfer shrimp to a rimmed baking sheet. Spread in an even layer, and let stand until cool enough to handle, 20 to 30 minutes. Serve with dipping sauce and lemon halves. Shrimp and sauce can be refrigerated in separate airtight containers until ready to serve, up to 3 days.

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