📝 About This Recipe
Transport your senses to the sun-drenched docks of the Gulf Coast with this quintessential peel-and-eat shrimp boil. By simmering shell-on shrimp in a deeply aromatic broth of citrus, light beer, and classic spices, we lock in incredible moisture and a snap-fresh texture. It is a messy, hands-on culinary tradition that celebrates the sweetness of the sea and the joy of communal dining.
🥗 Ingredients
The Aromatics & Liquid
- 2 quarts Water
- 12 ounces Light Lager Beer (provides a subtle malty depth)
- 2 pieces Lemon (halved and squeezed)
- 1 large Yellow Onion (quartered)
- 1 head Garlic (halved crosswise)
- 3 pieces Bay Leaves (dried)
The Seasoning
- 1/2 cup Old Bay Seasoning (plus extra for dusting)
- 2 tablespoons Kosher Salt
- 1/2 teaspoon Cayenne Pepper (optional for extra heat)
The Shrimp
- 2 pounds Large Shrimp (16/20 count) (shell-on, easy-peel (deveined) preferred)
For Serving
- 1/2 cup Unsalted Butter (melted for dipping)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 cup Cocktail Sauce (chilled)
👨🍳 Instructions
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1
Prepare your 'boil' by adding the water, beer, squeezed lemon halves, quartered onion, garlic head, and bay leaves to a large 6-8 quart stockpot.
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2
Stir in the Old Bay seasoning, kosher salt, and cayenne pepper. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to medium-low, cover the pot, and let the aromatics simmer for 10 minutes. This 'seasons' the water so the flavor penetrates the shrimp shells.
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4
While the broth simmers, prepare a large 'ice bath' by filling a big bowl with cold water and 3-4 cups of ice. Set this aside near the stove.
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5
Return the heat to high and bring the seasoned broth back to a vigorous boil.
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6
Add the shrimp all at once. Stir gently to ensure they are all submerged in the liquid.
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7
Watch the shrimp closely; they cook very fast. After 2-3 minutes, they will turn opaque and pink, forming a 'C' shape. Do not let them curl into a tight 'O' or they will be overcooked.
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8
Immediately use a slotted spoon or spider strainer to remove the shrimp from the boiling liquid.
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9
Plunge the shrimp into the prepared ice bath for exactly 60 seconds. This stops the cooking process instantly and keeps the meat tender and snappy.
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10
Drain the shrimp thoroughly in a colander and discard the ice.
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11
Transfer the shrimp to a large serving platter or a newspaper-lined table for an authentic touch.
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12
Dust the warm shrimp with an extra teaspoon of Old Bay and garnish with fresh parsley and extra lemon wedges.
💡 Chef's Tips
Always keep the shells on during the boil; they act as a flavor jacket and protect the delicate meat from toughening. If using frozen shrimp, ensure they are completely thawed in the refrigerator overnight before boiling for even cooking. Avoid overcooking at all costs—shrimp are done the moment the flesh is no longer translucent. For a cleaner experience, look for 'easy-peel' shrimp which are pre-deveined but still have the shell attached. Save the leftover boiling liquid! Strain it and freeze it to use as a flavorful base for seafood chowder or risotto.
🍽️ Serving Suggestions
Serve with individual ramekins of warm garlic butter and zesty cocktail sauce. Pair with a crisp, ice-cold Pilsner or a chilled Sauvignon Blanc to cut through the spice. Add a side of buttery corn on the cob and boiled red potatoes for a full Low Country experience. Provide plenty of napkins and a large 'discard bowl' in the center of the table for the shells. A fresh cucumber and tomato salad makes a wonderful light accompaniment to balance the heat.