Jumbo Peel & Eat Shrimp Recipe

Rinse and prep

Rinse the shrimp under cold running water and pat dry with paper towels. Leave shells on and remove any remaining vein only if desired; for peel-and-eat style leave vein intact if preferred.

Season shrimp

Toss the shrimp in a bowl with 1 tablespoon kosher salt and 1 tablespoon Old Bay seasoning so they are evenly coated. Set aside while you prepare the cooking liquid.

Make the boil

In a large pot, combine 6 cups water, black peppercorns, bay leaves, and the halved lemon (squeeze briefly into the pot then drop the halves in). Bring to a rolling boil over high heat.

Cook shrimp

Once the water is boiling, add the seasoned shrimp. Stir once to distribute, return to a gentle boil and cook until shrimp are opaque and just firm — about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook.

Shock shrimp

While the shrimp cook, prepare an ice bath using a large bowl with 3 cups ice and enough cold water to cover the shrimp. As soon as shrimp turn opaque and curl, immediately transfer them with a slotted spoon or strainer to the ice bath to stop cooking. Let sit 2 minutes to chill completely.

Drain

Drain shrimp well in a colander and pat dry lightly. Keep chilled until serving or serve warm if preferred.

Melt butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook very briefly (20–30 seconds) until fragrant — do not brown.

Finish sauce

Remove from heat and stir in 1 tablespoon fresh lemon juice, 1 teaspoon chopped parsley, 1 teaspoon hot sauce if using, and 1/4 teaspoon coarse salt. Transfer to a small warmed bowl for dipping.

Arrange the chilled or warm peel-and-eat shrimp on a platter with lemon wedges and the butter garlic dipping sauce. Provide small bowls for discarded shells and cocktail napkins. To eat, pinch and pull at the shell to remove tail and shell, dip in butter and enjoy.