Peel & Eat Shrimp Recipe
Gulf Shrimp/ Old Bay/ Citrus Boiled
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Ingredients
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Shrimp & Boil Base
Citrus & Aromatics
Serving & Finishing
Method
Shrimp & Boil Base
- 1
Prepare the shrimp
Rinse the shrimp under cold running water and drain in a colander. If shrimp still have any vein visible and you prefer deveined, use a small paring knife or deveiner to remove the dorsal vein, then rinse again. Keep shells on — they hold flavor and make the shrimp easier to peel after boiling.
- 2
Build the boil
In a large stockpot (at least 6–8 quarts), add 4 liters of water and bring to a rolling boil over high heat.
- 3
Season the liquid
Once boiling, add 3 tbsp kosher salt, 3 tbsp Old Bay seasoning, 1 tbsp granulated sugar, 2 bay leaves, and 1 tsp whole black peppercorns. Stir to dissolve the salt and sugar. Let the seasoned water return to a gentle boil for 2–3 minutes to bloom the spices.
Citrus & Aromatics
- 4
Add citrus and aromatics
While the seasoned water is coming to a boil, slice 2 lemons and 1 orange into halves or thick slices. Add the citrus slices and 4 smashed garlic cloves to the pot. Reserve one lemon half for finishing and 1/4 cup of chopped parsley for garnish.
- 5
Infuse the broth
Allow the citrus and garlic to simmer in the seasoned water for 2 minutes so their flavors meld into the liquid.
Cook Shrimp
- 6
Boil the shrimp
Carefully add the drained shrimp to the vigorously boiling, flavored water. Stir gently to separate and ensure even cooking. Return to a boil; cook until the shrimp turn pink and opaque and curl into a loose 'C' — about 2 to 3 minutes for large Gulf shrimp (16–20 count). Do not overcook; shrimp cook quickly.
- 7
Shock in ice bath
While shrimp cook, prepare an ice bath in a large bowl by combining 4 cups of ice and cold water. As soon as the shrimp are cooked, use a slotted spoon or mesh strainer to remove them from the pot and plunge immediately into the ice bath to stop cooking and keep the texture firm (about 1–2 minutes).
Serving & Finishing
- 8
Drain and season
Drain the chilled shrimp well in a colander. Transfer to a serving bowl or platter. Squeeze the reserved lemon half over the shrimp, sprinkle 1 tsp extra Old Bay and chopped fresh parsley evenly over the top. Taste and add coarse sea salt or flaky salt if desired.
- 9
Optional butter dip
If using, melt 4 tbsp unsalted butter and serve warm in a small dish alongside the shrimp for dipping. For a citrus-butter, stir in 1/2 tsp lemon juice and a pinch of Old Bay into the melted butter.
- 10
Serve
Serve the peel-and-eat shrimp chilled or at room temperature with lemon wedges and the butter dip on the side. Provide small bowls for discarded shells and napkins. This recipe yields an appetizer portion.