Family favorite. Serve with lemon wedges.

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
6
Yield:
2 pounds shrimp
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring beer with dry crab boil to a boil in a large pot. Add shrimp to boiling beer and place a cover on the pot. Bring the beer again to a boil, reduce heat to medium-low, and cook at a simmer for 5 minutes. Remove pot from heat and leave shrimp steeping in the beer another 2 to 3 minutes; drain. Serve immediately.

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Nutrition:

The nutrition data for this recipe includes the full amount of the simmering liquid. The actual amount of the liquid consumed will vary.

Nutrition Facts

168 calories; protein 25.3g 51% DV; carbohydrates 4.2g 1% DV; fat 1.3g 2% DV; cholesterol 230.4mg 77% DV; sodium 269.4mg 11% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2013
I didn't have the crab boil so I had to substitute spices I had on hand. I used a blend of minced onion/garlic and some dried parsley and dill. I also didn't want to overcook so as soon as the shrimp started to boil and turn pink (I used shell on shrimp) I pulled them off the heat and drained immediately. I then put them in the freezer to cool down to serve as a cold appetizer with some home made cocktail sauce (organic ketchup and horseradish mix). Read More
(14)

Most helpful critical review

Rating: 1 stars
01/20/2018
did not make it did not have to. if you want little round rubber balls cook it this way. a waste of good shrimp. shrimp should NEVER be boiled. if you want plump tender shrimp try this method. it never fails no matter the size or amount. in a large stock pot add 2 quarts of liquid i use water for every pound of shrimp. add a tbls. of salt for every 2 quarts of water.add 4or5 bay leaves. bring to a rapid boil and take it off the heat. put lid on pot and wait 2 mins. the water should be about 190 degree's now. dump in the shrimp stir a bit put lid on pot. exactly 3 mins later drain in colinder and immediatly plunge into ice water stirring until the shrimp are cold. spin in a salad drier or pat dry with paper towels. i like my shrimp cocktail shrimp really cold so i cover and put in the fridge but they can be served right away. try this method and you won't cook them any other way again. David. Read More
(18)
24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 1 stars
01/20/2018
did not make it did not have to. if you want little round rubber balls cook it this way. a waste of good shrimp. shrimp should NEVER be boiled. if you want plump tender shrimp try this method. it never fails no matter the size or amount. in a large stock pot add 2 quarts of liquid i use water for every pound of shrimp. add a tbls. of salt for every 2 quarts of water.add 4or5 bay leaves. bring to a rapid boil and take it off the heat. put lid on pot and wait 2 mins. the water should be about 190 degree's now. dump in the shrimp stir a bit put lid on pot. exactly 3 mins later drain in colinder and immediatly plunge into ice water stirring until the shrimp are cold. spin in a salad drier or pat dry with paper towels. i like my shrimp cocktail shrimp really cold so i cover and put in the fridge but they can be served right away. try this method and you won't cook them any other way again. David. Read More
(18)
Rating: 5 stars
11/17/2013
I didn't have the crab boil so I had to substitute spices I had on hand. I used a blend of minced onion/garlic and some dried parsley and dill. I also didn't want to overcook so as soon as the shrimp started to boil and turn pink (I used shell on shrimp) I pulled them off the heat and drained immediately. I then put them in the freezer to cool down to serve as a cold appetizer with some home made cocktail sauce (organic ketchup and horseradish mix). Read More
(14)
Rating: 4 stars
03/01/2013
This was well received at my house. The only thing I did differently was to remove the pot from the heat as soon as it came to a boil after adding the shrimp. I didn't want to over cook the shrimp. I left them in the hot beer for about 5 minutes. Thanks for sharing! Read More
(12)
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Rating: 4 stars
12/14/2014
Very similar to what i do except I add a teaspoon of vinegar to it so they peel easier I also add a tablespoon of caraway seeds to the boil. Read More
(8)
Rating: 2 stars
01/21/2018
Honestly Florida native with LOTS of shrimp experience. No matter WHAT you cook them in bring liquid to a boil turn off heat and let shrimp sit in hot liquid about 5 or so minutes. Otherwise you get rubber.... Read More
(5)
Rating: 2 stars
01/20/2018
Ridiculously overcooked. Read More
(3)
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Rating: 3 stars
01/20/2018
Bring the liquid to a boil add the shrimp and as soon as it starts to boil again take it off the heat and drain the liquid off. NEVER let the shrimp stay in the boiling liquid any longer. This way you will have the true texture and flavour of the shrimp. Bon appetite! Read More
(3)
Rating: 4 stars
01/20/2018
We call this peel 'em and eat 'em. I use Old Bay peppercorns and bay leaf. Bring beer and spices to boil throw shrimp in bring to boil turn off. Let sit for 5 minutes. I prefer them warm with homemade cocktail sauce (ketchup lemon horseradish). For fun cover the table with newspaper and thrown the peels on that! (I also serve green salad and good La Brea bread.) Read More
(2)
Rating: 5 stars
05/08/2015
Simple easy and delicious. At the recommendation of another reviewer we also added 1 teaspoon of vinegar. The shrimp peeled very easily and tasted yummy! Will definitely use this recipe again. Read More
(2)