This Beer-Boiled Peel-and-Eat Shrimp recipe is fast, fun, and full of flavor — classic seafood shack energy with a cold beer twist.

The shrimp are quickly boiled in a bold mix of beer, Old Bay, garlic, lemon, and spices, then chilled or served hot with dipping butter, cocktail sauce, or just a squeeze of lemon.

They’re easy to prep, fast to cook, and perfect for backyard parties, seafood platters, or lazy beach-day dinners.

Ingredients (Serves 4–6)

• 2 lbs shell-on large shrimp (16/20 or 21/25 size)
• 3–4 cups water
• 2 bottles (24 oz total) beer — lager, pilsner, or wheat beer
• 1 lemon, halved
• 4 cloves garlic, smashed
• 2–3 tbsp Old Bay seasoning (or Cajun seasoning)
• 1 tsp whole black peppercorns
• 1 bay leaf
• Optional: hot sauce, red pepper flakes

For Serving:

• Melted butter or garlic butter
• Cocktail sauce
• Lemon wedges
• Cold beer (obviously)

Beer Tip: Use a light, crisp beer like a pilsner, lager, cream ale, or wheat beer. Avoid dark or bitter beers — you want clean flavor that complements the shrimp.

Instructions

Step 1: Build the Boil

In a large stockpot, combine water, beer, garlic, lemon halves (squeeze first), Old Bay, peppercorns, and bay leaf.

Bring to a boil, then reduce to a simmer for 10–15 minutes to let the flavors meld.

Step 2: Cook the Shrimp

• Add shrimp to the pot and stir.
• Cover and cook for 2–3 minutes, just until shrimp are pink and curled.
• Don’t overcook — they finish fast!

Step 3: Drain & Serve

Drain shrimp and spread on a sheet pan or platter lined with parchment.

Serve hot or chill in the fridge for a cold peel-and-eat platter. Sprinkle with extra seasoning if desired.

Serving Suggestions

• Dips:
  • Melted butter with garlic, lemon, or Old Bay
  • Classic cocktail sauce
  • Spicy remoulade or beer mustard
• Sides:
  • Corn on the cob
  • Coleslaw or potato salad
  • Grilled bread or soft pretzels
• Plating Tip:
  Serve on a newspaper-lined table with lemon wedges, wet wipes, and a cooler of beer. That’s the vibe.

Beer Pairing

• In the boil:
  • Pilsner
  • American lager
  • Kölsch
  • Hefeweizen
• In the glass:
  • The same beer from the pot
  • Citra-forward pale ale for citrus and spice contrast
  • Gose or light sour for a coastal match-up

Final Thoughts

Beer-Boiled Peel-and-Eat Shrimp is all about simplicity, big flavor, and messy, fun eating.

It’s fast, hands-on, and the kind of dish that tastes best with bare feet, paper towels, and a cold one on the side.

Cheers to shells, spice, and shrimp with a beer bath! 🍤🍺🧄

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