Peel and Eat Shrimp Recipe
Shell-on shrimp are cooked in water seasoned with lemon, salt, pepper and bay leaves. An easy appetizer or main course, this high-protein shrimp is ready in about 15 minutes total time. It's also Whole30 compatible.
Servings: 4
Ingredients
- 1½ pounds jumbo shrimp 16 to 20 count, shell-on
- Water
- 1 tablespoon kosher salt
- 1 tablespoon whole black peppercorns
- 1 large lemon
- 2 dried bay leaves
- Ice
- Lemon wedges for serving
- Seafood seasoning like Old Bay, optional for serving
Instructions
- Fill a large pot halfway with water. Squeeze the juice from the lemon into the pot, then add the juiced lemon halves, kosher salt, black peppercorns, and bay leaves. Bring to a rolling boil.
- While the water comes to a boil, fill a large bowl with ice and cold water. Set aside.
- Once the water is boiling, add the shrimp and stir gently. Cook for 2 to 3 minutes, just until the shrimp turn pink, opaque, and curl slightly.
- Use a slotted spoon to immediately transfer the shrimp to the prepared ice bath to halt the cooking process.
- Let the shrimp chill for a few minutes, then drain. Serve cold with lemon wedges and seafood seasoning, if desired.
Notes
- For extra flavor, add 1 tablespoon of Old Bay or seafood seasoning to the poaching liquid.
- To make ahead, cook shrimp and store covered in the refrigerator up to 1 day in advance.
- If you want a dipping sauce, serve with melted butter (ghee for Whole30) or cocktail sauce. Check the label for Whole30.