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Looking for a seafood recipe that’s as simple to make as it is delicious to eat? Look no further! This Peel and Eat Shrimp brings together the juicy, satisfying texture of oven roasted shrimp with the right balance of bold seasonings and there’s no need to worry about peeling your shrimp beforehand. Whether you’re planning a casual dinner or a fancy seafood spread worthy of a celebration, this peel n eat shrimp recipe is sure to impress.
There’s three great things about this peel and eat shrimp recipe: the texture, taste, and ease of preparation:
Table of Contents
About this peel and eat shrimp
Plump and juicy, perfectly flavorful, and fantastically fun to eat this peel n eat shrimp recipe checks all the right boxes.
Leaving the shrimp in their shells protects the delicate meat, while brining and roasting them in the oven with the right balance of bold spices lends satisfying flavor and juicy texture. And, there’s no need to worry about peeling your shrimp beforehand—this dish is all about enjoying the full blown seafood experience!
Serve this peel n eat shrimp recipe as a fun cocktail appetizer with sauce or as main coarse alongside crispy potatoes, corn on the cob, or spicy slaw. Regardless, once you try this oven-roasted shrimp recipe, you’ll never go back to boiling shrimp again!
If you’re looking for a cold shrimp cocktail, this recipe for poached shrimp cocktail is the absolute best (in my humble opinion, obviously.)
Why you’ll love this recipe
- Perfect Texture. Brining the shrimp and roasting them in their shells results in plump, snappy shrimp with a juicy bite.
- The Right Amount of Flavor. A simple, yet robust seasoning allows the delicate shrimp to really shine.
- Simple and Straightforward Preparation. This recipe couldn’t really get any easier. Simply brine the shrimp, season them well, and pop ’em in the oven. Boom—you’re done.
- Crowd-Pleaser. This peel n eat shrimp recipe is as versatile as it gets. It’s ideal for a cozy night in, a fun dinner party, and every single holiday celebration. Plus, you can customize the shrimp with your favorite seasonings and sides.
Ingredients for this peel n eat shrimp recipe
- Shell-On Large Shrimp. I recommend larger size shrimp, such as 16/20 for roasting. Make sure you defrost the shrimp and devein the shrimp (but do not peel) prior. (Note: While you don’t *have* to remove the digestive tract or vein that runs along the back of the shrimp, I do recommend it. It’s simple to do with kitchen scissors and a paring knife or toothpick.)
- Granulated Sugar. You’ll need a little white sugar to brine the shrimp. Don’t worry, it doesn’t make the shrimp sweet—it simply balances out the salt and enhances the flavor of the meat..
- Kosher Salt. Salt is crucial to a brine as it allows the food to be seasoned from the inside out and it helps the shrimp retain moisture.
- Baking Soda. Adding just a little bit of baking soda to your shrimp brine helps keep the shrimp plump and firm.
- Olive Oil. Don’t reach for the extra virgin olive oil here as that oil isn’t suitable for high heat. You just need regular olive oil for roasting.
- Old Bay Seasoning. Why use a ton of individual spices when you can just grab THE blend of spices for seafood. Doesn’t matter if you use store-bought or homemade old bay; although, I do prefer homemade.
Recipe variations
Feel free to experiment with different seasonings and flavor profiles. Below are some ideas to inspire:
- Greek Peel n Eat Shrimp. If you prefer shrimp with a savory, earthy flavor, swap out the old bay and use greek spice instead.
- Creole Style Peel-and-Eat Shrimp. Love the peppery, smoky flavors of creole food? Swap the old bay for cajun seasoning.
- Fajita Shrimp Peel and Eat Style. Looking for shrimp with a lovely little heat? Try fajita seasoning mix in lieu of old bay.
- Jerk Shrimp. Smoky, spicy, and slightly sweet jerk seasoning is terrific with shrimp if you’re like to take your tastebuds on a trip to the Caribbean.
Follow these chef expert tips for the best success!
- Use The Right Shrimp. Small and medium shrimp are great for things like fried rice; however, you want to use a larger shrimp size for this recipe. I recommend using large 21/25 shrimp or extra large 16/20 shrimp, but you can certainly use colossal (U15) if you’re feeling super fancy and your wallet allows it.
- Don’t Skip the Brine. If you’re looking for the juiciest, plumpest shrimp, you need to use a brine made up of kosher salt, sugar, and baking soda. It’s really just that simple.
- Season Generously. Since you’re roasting the shrimp with the shells on, be very generous with the seasonings. Keep in mind that you’ll be peeling off the shells before eating the shrimp, so don’t be stingy.
- Roast the Shrimp in Their Shells. Shrimp meat is very delicate. Roasting them with the shells still intact protects the meat from drying out and becoming rubbery.
- Watch Shrimp Closely While Roasting. Shrimp are super fast cooking, so do not walk away from the oven while they’re cooking.
- Serve Immediately. For a roasted shrimp cocktail type of experience, remove the peel and eat shrimp from the roasting pan and serve immediately with lemon wedges.
- OR Seal In Flavor. However, if you’re looking for a cold shrimp cocktail experience, you can chill them—as long as you do it correctly. Instead of shocking the shrimp to stop the cooking process, place the shrimp into a resealable bag, seal, and place the bag into a bowl of ice water. This will stop the shrimp from cooking AND lock in the delicious flavor.
FAQs: frequently asked questions
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Can I use pre-peeled shrimp for this recipe?
For the best results I recommend using shell-on shrimp for this recipe as they retain more moisture and flavor during high-heat roasting.
Can I peel the shrimp before cooking?
Leaving the shells on helps the shrimp retain moisture and protects the delicate meat. And it also adds to the fun of peel and eat shrimp. However, you can peel them before roasting.
What other spices can I add?
You can use whatever spices you love with shrimp here. Black pepper, lemon pepper, smoked paprika, garlic powder, celery salt, and more taste delightful with shellfish.
How do I know when shrimp are done?
Shrimp cook VERY quickly—under 10 minutes, so it’s best to keep an eye on them. When they turn pink and curl into a “C” shape, they’re done. If they curl too tightly into an “O” shape, then they are overcooked.
Can I make this recipe ahead of time?
For the classic taste and texture of peel n eat shrimp, you’ll want to enjoy the roasted shrimp immediately. However, if you’re looking for more of a chilled shrimp cocktail situation, you can certainly make this recipe in advance. I’ve included instructions for you in the notes section of the recipe card below.
Simple, flavorful, and fun—this peel n eat shrimp recipe is sure to become a staple in your kitchen. The combination of juicy, plump shrimp with aromatic spices is truly hard to beat. I hope you give it a try, and don’t forget to share your creations on social media—I love to see what you’re cooking!
Cheyanne
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More simple shrimp appetizers!
Peel and Eat Shrimp
Equipment
- 1 Large Bowl – for brining shrimp
- 1 Large Rimmed Baking Sheet – for roasting peel and eat shrimp
Ingredients
- 3 TBS Kosher Salt
- 1 ½ TBS Granulated Sugar
- ¾ tsp Baking Soda
- 1 ½ Pounds Raw Extra Jumbo Shrimp – deveined; shell and tails left on
- 2 TBS Olive Oil
- 2-3 tsp Old Bay Seasoning – to taste
Instructions
- Make the Quick Brine: Add 2 ½ cups of filtered, cold water to a large bowl. Then, dump in the kosher salt, granulated sugar, and baking soda. Grab a whisk and vigorously stir the brine ingredients together until combined and the water is clear, about 1 ½ minutes.
- Brine Shrimp: Place the cleaned shrimp in the brine and then add 2 cups of ice. Transfer the bowl of shrimp to the fridge. Let the shrimp sit in the brine for at least 20 minutes, or up to 45 minutes, stirring once or twice.
- Preheat Oven and Pan: Arrange oven rack to the center position. Place a large, rimmed baking sheet in the oven on the center shelf. Then close the door and preheat the oven and pan to 425-degrees Fahrenheit.
- Season Shrimp: Remove shrimp from the brine and pat them thoroughly dry. Then add them to a large mixing bowl and drizzle with the oil. Use your hands or a kitchen spoon to toss the shrimp until they’re fully coated in the oil. Next, sprinkle the old bay over the shrimp and toss again to coat.
- Roast Shrimp: Carefully remove the baking sheet from the oven and pace it on a wire rack. Dump the shrimp out on the pan and then quickly arrange them in an evenly spaced single layer on the pan. Place the shrimp in the preheated oven and bake for 4-8 minutes, or until the shrimp are cooked through (Note on doneness: Shrimp should be pink, just firm to the touch, and form a “U” or “C” shape. If your shrimp form an ”O” shape, you’ve overcooked them.)
- Optional – Chill Shrimp for Cold Shrimp Cocktail: Immediately transfer the roasted shrimp to a resealable bag and remove as much air as possible before sealing. Then submerge the bag of cooked shrimp into a large bowl of ice water. Transfer the bowl the fridge and let the shrimp chill for at least 30 minutes. (Note: use a plate or bowl to weigh the bag down if necessary.)
- Serve Peel and Eat Shrimp: Transfer the shrimp to a platter and serve with lemon wedges, fresh parsley, and cocktail sauce or your favorite seafood sauce for dipping. Enjoy!
Notes
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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