Affordable and Irresistible Peel-and-Eat Shrimp in Beer!

Are you ready to take your seafood experience to the next level without breaking your budget? Beer-infused peel-and-eat shrimp promise a burst of flavors, making them an irresistible choice for any occasion. This recipe is not only simple to prepare but also affordable with our cost-saving strategies.

Peel-and-Eat Shrimp Boiled in Beer and Spices

The Allure of Peel and Eat Shrimp

Peel and eat shrimp offer more than great taste; they bring people together. The fun of peeling the shells encourages interaction and makes dining an engaging experience. Each shrimp, when cooked with beer and aromatic spices, absorbs a symphony of flavors. For instance, using 12 ounces of lager combined with zesty lemon slices and aromatic onions creates a flavor profile that transforms simple shrimp into a memorable dish that stands out at any meal.

Ingredients You’ll Need

Ingredients for Peel and Eat Shrimp Boiled in Beef

For the Shrimp: (Around $16)

• 2 pounds large shrimp (unpeeled, about 12-20 shrimp per pound)($12, Sprouts or Wild Fork)

• 16 ounces of your favorite beer (lager works great!) (Aldi, $1.50)

• 8 oz. clam juice or seafood stock (Walmart, $2.50)

• 8 oz. water

• 1 tablespoon Old Bay Seasoning (or the seasoning of your choice)

• 1 tablespoon whole mustard seeds (any type or color)

• 1 teaspoon peppercorns (your favorite type)

• 1 large onion, cut into wedges ($0.25, Aldi)

• 2 lemons, cut into wedges ($0.50, Aldi)

• 2 bay leaves, dried or fresh

For the Dipping Sauce: (Around $1.25)

• 1/2 cup unsalted butter (Aldi, $1)

• 1 teaspoon Old Bay Seasoning

• 1 tablespoon lemon juice (Aldi, 0.25)

• hot sauce (adjust to preference)

Preparation Steps

1. Selecting High-Quality, Affordable Shrimp

Start by choosing high-quality shrimp, with extra-large frozen shrimp being your

best option. When you buy shrimp "fresh," most of the time, it has been frozen and thawed. Unless you live near the water and can buy the day they are harvested, frozen shrimp are your best option. Most shrimp is flash frozen soon after harvest (whether wild caught or farmed), which means the decline is stopped until you thaw the shrimp at home. They are fresher and tastier than most fresh shrimp.

As for sourcing, I find the best buys for extra-large or colossal shrimp from Sam's Club, Wild Fork Foods, Sprouts, Walmart, and Aldi. These pictures are of a two-pound bag of Argentinian shrimp, size 11/15, which are wild-caught. Wild Fork had a great sale, and I snagged a bag for $10/pound. The same day, I found a 2-pound bag of 11/15 farmed shrimp at Sprout for less than $6 per pound. Sam's Club has a great bag of farmed shrimp that size for under $6/pound. Aldi often sells a 2-pound bag of extra-large shrimp for around $12.

Whatever type of shrimp you choose, thaw and rinse it well under running water. Don't take the shells off; keeping the shells on while cooking locks in moisture and flavor, offering a richer taste.

2. Create the Beer Broth

In a large pot, mix the beer, clam juice, water, Old Bay Seasoning, whole mustard seeds, black peppercorns, quartered onion, and lemon slices. Bring this mixture to a simmer (not a rolling boil) over medium heat and enjoy the delightful aroma wafting through your kitchen.

3. Cook the Shrimp

When the broth reaches a simmer, add the cleaned shrimp carefully. Cook for 3-4 minutes, just until the shrimp turn a lovely color. For most shrimp, that's pink. For Argentinian red shrimp (which are bright pink when raw), it is a lighter pink. Be cautious: overcooking can make the shrimp tough. After cooking, drain and discard the solids into a colander, and discard the juices.

4. Prepare the Dipping Sauce

While the shrimp cool, make your dipping sauce. Melt the unsalted butter in a small saucepan over low heat. Stir in the Old Bay seasoning, lemon juice, and hot sauce (if using). Adjust the amount of hot sauce based on your spice tolerance to ensure everyone at the table is happy. Serve your shrimp with lemon wedges and both butter/hot sauce dipping sauce and classic cocktail sauce (I usually purchase bottled cocktail sauce).

5. Serve Peel-and-Eat Shrimp in Beer and Enjoy

Arrange your delicious, peel-and-eat shrimp on a large platter. Adding fresh lemon wedges enhances the whole presentation. Serve the dipping sauce on the side, allowing guests to customize their flavor experience.

Vibrant shrimp platter ready for dining.

Tips for the Perfect Peel and Eat Shrimp in Beer

• Choosing the Right Beer: A lager or pale ale works exceptionally well. They provide a crisp, refreshing taste that enhances, rather than overpowers, the dish. Be cautious with strong beers, which could detract from the shrimp's delicate flavor. I used a lager from Aldi, which was inexpensive and just wonderful.

• Adjust the Spice: Tailor the spices to your taste. If you like, add garlic or cayenne pepper for an extra kick.

  
  

• Don't overcook the Shrimp: Select the best large or colassol shrimp you can find within your budget, and use care not to overcook it. 3-4 minutes is enough cooking time. Overcooked shrimp is dry and tough.

  
  

Pairing Suggestions

To complement this dish, serve it with a light garden salad or some crusty bread, which is ideal for soaking up the delightful broth. Whatever type of beef you use in the cooking broth, serve plenty of it cold alongside your shrimp.

Enticing shrimp dish presented beautifully for dining enjoyment.