Peel 'n Eat Shrimp Recipe

Measure 6 cups water into a large pot or deep skillet. Add 3 tablespoons kosher salt, 1 tablespoon granulated sugar, 2 bay leaves and 1 tablespoon whole black peppercorns.

Cut the lemon in half and squeeze both halves into the pot, then drop the spent halves into the liquid for extra flavor.

Bring the mixture to a rolling simmer over medium-high heat. Once simmering, reduce heat to maintain a gentle simmer — do not boil vigorously.

Prep shrimp and ice bath

While the poaching liquid heats, place 4 cups ice in a large bowl and add enough cold water to create an ice bath large enough to hold the cooked shrimp. Keep refrigerated or on ice until ready.

When the poaching liquid reaches a gentle simmer, add the 1.5 lbs of large shrimp (shells on, deveined). Stir once to distribute and gently return liquid to a simmer.

Poach the shrimp until just opaque and firm — about 2 to 3 minutes for large shrimp (16–20). Watch closely; overcooking makes shrimp tough.

Using a spider strainer or slotted spoon, immediately transfer the shrimp to the prepared ice bath to stop cooking. Leave them in the ice bath until fully chilled, about 3 to 5 minutes.

Drain the shrimp well. Serve chilled with shells on so guests can peel at the table (or peel 1–2 to test doneness and show texture).

Arrange the chilled shrimp on a platter over crushed ice if desired. Sprinkle chopped parsley over the shrimp for color, if using.

Place cocktail sauce in a small bowl alongside lemon wedges. Encourage guests to squeeze a wedge over a peeled shrimp before dipping.

To peel: hold the shrimp by the tail, pinch along the underside to remove legs, peel off the shell starting at the head end, and remove the vein if any remains. Serve immediately.