Peel & Eat Shrimp Recipe

Make the brine

In a large saucepan or stockpot, combine 8 cups water, 3 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 tablespoon black peppercorns, the halved lemon (squeeze one half into the pot and add the spent half), 4 sprigs fresh parsley and 1 tablespoon Old Bay seasoning (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the salt and sugar. Do not boil aggressively; you want the flavors infused but not a rolling boil.

Cool slightly

After the brine reaches a simmer and the salt is dissolved (about 4–6 minutes), remove the pot from heat and let it cool for 3–4 minutes so it's hot but not actively boiling. The liquid should be steaming but not violently bubbling when you add shrimp.

Prepare an ice bath

While the brine heats, place 4 cups of ice in a large bowl and add 1–2 cups cold water to make an ice bath. This will immediately stop the cooking once shrimp are done.

Poach the shrimp

Add the raw, shell-on deveined shrimp (about 1.5 lbs) to the hot brine in a single layer. Return to a gentle simmer. Cook until just opaque and firm — large shrimp will take about 2–3 minutes, smaller shrimp less. Stir once gently so shrimp cook evenly. Do not overcook; shrimp continue to cook from residual heat.

Shock the shrimp

Using a slotted spoon or strainer, transfer the shrimp immediately into the prepared ice bath to stop cooking. Let them chill for 3–5 minutes until fully cooled.

Peel and devein

Drain the shrimp and pat dry. Leave tails on if you prefer for presentation; otherwise remove tails. To serve peelable (classic peel & eat), remove the shell from the body and legs but leave the tail on for holding. If any shrimp still have shells adhered, gently wiggle and pull to remove. If shrimp were not deveined earlier, use a small paring knife to slit the back and remove the dark vein.

Serve

Arrange the cooled, peeled shrimp on a platter over ice or chilled plate. Garnish with lemon wedges and the reserved parsley sprigs. Keep chilled until serving.

Cocktail sauce

In a small bowl combine 3 tablespoons cocktail sauce with 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce if you like heat. Taste and adjust lemon or hot sauce to preference.

Garlic butter (optional)

If serving warm or for an alternative dip, melt 2 tablespoons butter in a small saucepan, add 1/2 teaspoon minced garlic and warm briefly until fragrant (30 seconds) — do not brown. Stir in 1 teaspoon chopped fresh parsley and remove from heat. Serve warm alongside shrimp for dipping.