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Peel and Eat Shrimp

Overhead photo of a pound and a half peel and eat shrimp on a serving platter with a bowl of cocktail sauce and lemon wedges.
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 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 oven roasted shrimp recipe is sure to impress.
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 servings

Equipment

  • 1 Large Bowl - for brining shrimp
  • 1 Large Rimmed Baking Sheet - for roasting peel and eat shrimp

Ingredients

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!
    Overhead photo of a pound and a half peel and eat shrimp on a serving platter with a bowl of cocktail sauce and lemon wedges.

Notes

  • 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.
  • 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 82kcal    Carbohydrates: 5g    Protein: 0.1g    Fat: 7g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Sodium: 5438mg    Potassium: 8mg    Fiber: 0.1g    Sugar: 5g    Vitamin A: 26IU    Vitamin C: 0.1mg    Calcium: 13mg    Iron: 0.4mg
Course: Appetizer
Cuisine: American