Easy Peel and Eat Shrimp
Seasoned with Old Bay, these peel-and-eat shrimp are a family favorite. Serve them hot from the oven or chilled like shrimp cocktail—they will be delicious either way.
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 stove top is full.
If you like this recipe, you have to try this shrimp toast, and these smoked shrimp skewers and these easy, pan seared shrimp.
Searching for more seafood recipes? miso glazed salmon / Thai tuna cakes / baked scallops / cod fish tacos
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Shrimp – Go with large, raw shrimp that are deveined but still have the shells on. The shell keeps them juicy while they cook and the larger size gives you more wiggle room, so you don’t accidentally over cook them. Tails optional.
- Old Bay – Old Bay seasoning is the key to giving the shrimp that classic, zesty flavor. It’s a blend of spices, made just for seafood, like paprika and celery salt that gives the shrimp a nice kick without being too spicy. Peel and eat shrimp just isn’t the same without it.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make old bay shrimp in the oven
Season the shrimp. Line a baking sheet with parchment paper and preheat your oven to 400˚F. Place the shrimp into a large mixing bowl. Add the olive oil, vinegar and Old Bay then stir to coat the shrimp evenly. Set aside until the oven has reached full temperature.
Bake the shrimp. Transfer the shrimp to a baking sheet and pop them into the oven for about 7 minutes. If you are cooking your shrimp from frozen, remember to add a few extra minutes. The shrimp should be pink and completely opaque when they are done cooking. You can check the internal temperature with a meat thermometer to ensure it has reached 145˚F.
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. If you are serving shrimp cocktail you should try making this homemade shrimp cocktail sauce, it’s much easier than you think and tastes so much better.
Frequently asked questions
Ingredients
- 1 pound shell-on deveined shrimp
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 – 2 tablespoons Old Bay seasoning
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- In a large bowl, toss the shrimp with olive oil, vinegar and Old Bay.
- Transfer to a baking sheet and bake for 6 – 8 minutes.
- Remove from oven. Serve immediately or chill for several hours for cold shrimp cocktail.
