Easy Peel and Eat Old Bay Shrimp are a fast, four-ingredient appetizer or light meal perfect for the warm weather. Shrimp are steamed over a beer, vinegar, and Old Bay seasoning boil for a flavorful, healthy summertime dish.
How are you doing on your summer food bucket list? Did you make a summer food bucket list? Because I’ll never pass up the opportunity to make a list, we came up with a list of food + drinks that needed to be on our menu by the time the temperature stays below 90°F, the humidity doesn’t turn my hair into a puff ball four seconds after leaving my house, and I don’t break into a sweat while going to get the mail.
Not that I’m trying to rush time, of course, but fall — I love you, I miss you, please come soon.
ANYWAY, I hope it’s not here too soon, because there are a few things on our list that have yet to be crossed off. We’ve enjoyed popsicles, frozen cocktails, ice cream cones on our balcony (this and this), and burgers/hotdogs/brats galore. Granted for that last category I must confess we’re putting our cast iron grill pan
One of Brian’s *favorite* summer foods are steamed blue crabs, which are not hard to come by where he’s from (Maryland). That’s not the case down here in Tennessee, so we’ve been getting our steamed-seafood-loaded-with-Old-Bay fix by whipping up these peel and eat Old Bay shrimp like they’re going out of style.
This recipe is a quick and easy appetizer or light meal that can be made with either fresh or frozen and thawed shrimp. Our preferred method is actually to use frozen shrimp, because we can stock them in the freezer and always have them at the ready. If we have shrimp, 9 times out of 10 (probably more like 99 times out of 100) we have everything on hand to make these. Note that you’ll want to get shrimp with shells and tails on, and prepare them with them on, as well. The shells come off easily as you’re ready to eat.
When it comes to serving, we love these peel and eat Old Bay shrimp a few different ways. Once I remove the shell and tail, I like to dip the shrimp first in vinegar, and then in extra Old Bay. A little bit of tang from the vinegar + a little bit of zip from the spices = perfection. Of course, dipping the shrimp in melted butter or cocktail sauce works as well.
P.S. – One special kitchen gadget we use here is a steamer basket
- 1 12-oz. wheat beer*
- 2 tbsp white vinegar
- 2 1/2 tbsp Old Bay seasoning, divided
- 1 lb. extra large, shell-on raw shrimp, either fresh or frozen and thawed
- For serving: extra Old Bay seasoning, cocktail sauce, melted butter, vinegar, etc.
- In a large pot, stir together beer, vinegar, and 1 tbsp Old Bay seasoning. Cover pot and bring mixture to a boil over high heat. When steam begins to escape the lid, place steamer basket in the pot (the liquid should not boil above the bottom of the steam basket).
- Add shrimp to basket and pour remaining 1 1/2 tbsp Old Bay seasoning over shrimp, tossing shrimp with a spoon so that it's evenly distributed.
- Replace top onto pot and bring back to a boil over high heat. You should begin to see steam escaping again. Reduce temperature to medium/medium-high and steam for 5-6 minutes. Shrimp will be done when the shrimp turns pink, they're no longer translucent, and they're in a curled shape. Do not overcook or they will become tough and difficult to peel. Serve immediately with additional Old Bay seasoning, cocktail sauce, melted butter, white vinegar, etc.
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Marie Romano says
I buy Frozen Shrimp by the 2 lb bag at the local Supermarket – usually, 4 lbs total. The day before our event, I steam them, peel and cover with saran wrap and refrigerate overnight. I serve them cold as an appetizer with Kelchner’s Cocktail Sauce. Our crowd usually consists of approximately 20+ grown-ups – half of whom do not eat seafood. I never have any shrimp leftover.
Alyssa says
That sounds like a delicious dish for a party, Marie! You know I should give them a shot that way. I’m certain my family and friends would clean the plate!
Marie Romano says
I always used the recipe found on the large sized can of Old Bay to season my Steamed Shrimp. My neighbor gave me a small can of Old Bay and that recipe is not on the can.
I don’t think this one is exactly the same – I don’t remember it stating the use of Wheat beer – but in a pinch – it sounds close enough.
I need the recipe to cook the shrimp on Friday, 5/12 for consumption on Sat.
Cindy says
Hi headed to lake party and want to make these a head of time will that work?
Alyssa says
Hey Cindy! I’ve only made and served these shrimp immediately after cooking so I can’t say for sure what they’d be like if made ahead of time. I googled a bit and saw that some people do chill them right after they’ve been steamed, so that could be an option if it wouldn’t be too long and you’d be okay with serving them chilled. I wouldn’t chill them and then reheat though as they’d probably become rubbery. I hope that helps!
Christin@SpicySouthernKitchen says
Looks so good! I can eat a ridiculous amount of shrimp. Love them!
Alyssa says
Oh me too Christin! Thanks. 🙂
Denise | Sweet Peas & Saffron says
I’ve had blue crab a few times and it’s delicious but SO much work! I’d much prefer some of these shrimpies! They look delicious!
Alyssa says
I agree Denise! The first time I went down to Maryland to have dinner with Brian and his family we ate blue crabs. I was clueless! They had to teach me how to eat them from the beginning to the end haha. These are definitely easier! 🙂
Natalie @ Tastes Lovely says
You have my stomach growling! These shrimp look delicious. I just love old bay seasoned seafood. Can’t be beat!
Alyssa says
Thanks Nat! Old Bay is our faaavorite. All I need in life is a tin of Old Bay and a (big) bottle of Frank’s Red Hot Wings and I’m a happy girl. 🙂
marcie says
I feel fall coming really soon, and I’m getting excited! There’s still plenty of summer food I want to eat, and this shrimp would be a perfect summer meal! Your photos are beautiful, and I want to devour these for dinner. 🙂
Alyssa says
Thanks so much Marcie! I can’t ever really pick a favorite season, rather I can’t wait for whatever one is coming up next. I could do without the crazy heat and humidity of summer though. 😉
Nostramomous says
Love love love this easy recipe! Your pictures are amazing. Great Post!
Alyssa says
Thank you! This one is a favorite easy recipe for sure. The more Old Bay the better!
Cakespy says
Oh mannnnnn this post makes me miss the east coast! These shrimp look PERFECT.
Alyssa says
Thanks so much! I grew up in NJ, so not quite Old Bay central like MD but great seafood certainly wasn’t hard to find! 🙂
Cakespy says
me too! Belmar, nj!
Alyssa says
So funny! I’m from a smallish town up in Morris County. Small world!
Julie @ Cooks with Cocktails says
I am a list girl too 😉 I have lists for everything thanks to my Notes app on my iphone! These shrimp look so good and I bet they really are super easy. I especially want to try the vinegar. Never would have thought of that, but I bet its awesome!
Alyssa says
Yessss I have so many notes! Love that app. I’m late to the game when it comes to using vinegar as a condiment but it’s quickly becoming a favorite. I love it on these shrimp, and also french fries. Thanks Julie!