overhead view of plate full of baked shrimp covered in old bay seasoning with a slice of lemon

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Why I love this peel and eat shrimp

I’ve been enjoying peel and eat shrimp for as long as I can remember. They’ve been a Christmas Eve staple in our family since I was a kid.

I have memories of filling paper plates with shrimp shells until I couldn’t eat another bite and washing it down with a cherry soda, the kind we only had during the holidays.

The shrimp was always seasoned with plenty of Old Bay, and there was always homemade cocktail sauce. Spicy with extra horseradish for the grown ups and a not-so-spicy mostly ketchup batch for the wimps and children.

I still love peel and eat shrimp today, but I’ve started making it a baked shrimp recipe instead. I find just the tiniest bit easier, and I’m all about making life easier now.

It’s also just a great alternative for when your stovetop is full.

close up of a plate full of old bay shrimp garnished with a lemon slice and cocktail sauce

Here’s what you’ll need to make roasted shrimp

Close up of peel and eat shrimp seasoned with old bay with a lemon slice and homemade cocktail sauce in a small dipping bowl

How to make old bay shrimp in the oven

Prep. Line a baking sheet with parchment paper and preheat your oven to 400˚F.

Season. Place the shrimp in a large bowl. Add the olive oil, vinegar and Old Bay. Toss or stir to coat.

Bake. Transfer the shrimp to a baking sheet and pop them into the oven for about 7 minutes.

Serve. You have two options here. Serve the shrimp straight from the oven while they’re nice and hot, or you can let them chill and serve them cold like a shrimp cocktail.

overhead view of shrimp with lemon slices on a sheet pan

Questions about peel and eat shrimp

What temperature should shrimp be cooked to?

Shrimp should be cooked to an internal temperature of 120˚F. They will turn pink in color and the bodies should begin to curl. When baking shrimp at 400˚F, the shrimp should take about 5 – 7 minutes to be fully cooked.

Can I cook frozen shrimp?

Yes. You can easily cook shrimp from frozen. All you need to do is a few extra minutes to the cooking time to make sure they reach a food safe temperature.

Are peel and eat shrimp deveined?

Since it’s not required to devein shrimp, not all peel and eat shrimp you find on the market will be deveined. Many brands come that way, but you’ll want to check the packaging to find out.

What is the best way to cook raw shrimp?

There are many ways to cook raw shrimp. You can also steam, fry or grill shrimp, depending on the recipe. All methods work just fine, but I prefer to bake or roast them like I do in this recipe.

overhead view of baked shrimp on a large white plate with lemon slices

This recipe would be great with:

More seafood recipes you’ll love:

overhead view of large white plate full of baked shrimp seasoned with old bay on a counter top next to a garnish and old bay container.

Easy Peel and Eat Shrimp

Seasoned with Old Bay, these peel and eat shrimp are a family favorite and cooked to perfection every time. Serve them straight from the oven while they’re hot or let them chill and serve them cold like shrimp cocktail.


1 pound shell-on, deveined shrimp
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 – 2 tablespoons Old Bay seasoning


  1. Preheat oven to 400˚F and line a baking sheet with parchment paper.
  2. In a large bowl, toss the shrimp with olive oil, vinegar and Old Bay.
  3. Transfer to a baking sheet and bake for 6 – 8 minutes.
  4. Remove from oven. Serve immediately or chill for several hours for cold shrimp cocktail.


  • Serving Size: 5
  • Calories: 25
  • Sugar: 0 g
  • Sodium: 22.4 mg
  • Fat: 1.2 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 3.6 g
  • Cholesterol: 29.2 mg

Last Updated on November 12, 2021 by Melissa Belanger

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  1. I’m not sure if this question will get to you Melissa, But I almost always buy the 16 to 20 count size of shrimp. So I’m wondering if it should be baked longer than 8 minutes? Thanks!

    1. Yes. If you’re using a larger shrimp, you’ll need to cook them longer. I usually go with the 31-40 size. Just make sure they’re opaque and pink before taking them out.