Photo: Jennifer Davick; Styling: Melanie Clarke Photo by: Photo: Jennifer Davick; Styling: Melanie Clarke

Peel-and-Eat Shrimp With Dipping Sauces

Set up a serving area for the shrimp and sauces on your kitchen island or breakfast table, and let everyone help themselves. To shortcut prep, ask your seafood monger to steam shrimp for you.

Southern Living DECEMBER 2008

  • Yield: Makes 12 servings
  • Cook time: 5 Minutes
  • Prep time: 10 Minutes
  • Stand: 20 Minutes


  • 1/4 cup Old Bay seasoning
  • 3 pounds unpeeled, large raw shrimp (26/30 count)
  • Garnishes: lemon slices and wedges, fresh parsley sprigs
  • Tangy Garlic Tartar Sauce
  • Smoky R√©moulade Sauce
  • Spicy Cocktail Sauce


1. Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes or just until shrimp turn pink. Drain well; garnish, if desired. Serve immediately with sauces.

Chilled Peel-and-Eat Shrimp With Dipping Sauces: Prepare recipe as directed. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Serve with sauces. Prep: 10 min., Cook: 5 min., Chill: 2 hr.


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Peel-and-Eat Shrimp With Dipping Sauces Recipe