Make this classic Old Bay Shrimp boil recipe in advance and chill. Serve with cocktail sauce or butter and watch these Boiled Old Bay Shrimp disappear!
OLD BAY SHRIMP BOIL RECIPE
Have you ever wanted something really bad and not been able to have it? Well, my husband did, and what he wanted was these Old Bay Shrimp.
See, at his 16th birthday party, Â he found out that he was allergic to shellfish, not mildly, but anaphylaxis-carry-an-EPI-pen-emergency-hospital-admission type of allergic.
Now that I am a parent, I cringe to think of the horror that my mother-in-law had to endure when she saw her son start to have trouble breathing and not understand why.
Yikes right!?!
Fast forward to many years of avoiding shellfish at all costs while still being a good-enough sport to sit through clam bakes, crab-eating trips to Baltimore and a road trip through coastal Maine where someone made said person who is allergic to shellfish stop at every roadside stand in view for real clam chowder.
All the while, all he wanted was a big bowl of Old Bay Shrimp.
To sit and eat them, dirty fingers and all, in peace, with some spicy cocktail sauce.
After we had our son, our son’s pediatrician suggested that my husband get re-tested for his shellfish allergy, because apparently, you can “out-grow” your allergy. Who knew?
Yep, you guessed it – Mr. EverydayMaven is no longer allergic to shellfish or any food for that matter.
We found this out about a year ago and I am embarrassed to admit I just finally got around to making this for him.
Yes, he loved it.
And, ate one pound by himself in peace, dirty fingers and all.
How long does it take to make a shrimp boil?
Not long at all. In somewhere around 10 minutes (Including prep time!) you can have this Old Bay shrimp boil recipe finished and chilling in the fridge. If you’re making your own cocktail sauce for the shrimp, that will only tack on an extra minute or two.
Can you make this Old Bay shrimp boil recipe Keto or Whole30?
Yes, absolutely. For Whole30, leave out the sauce or just use sugar-free ketchup instead. For keto, serve with melted butter.
Looking for more Old Bay recipes?
Here are a few more recipes on the blog featuring Old Bay seasoning:
- Crispy Old Bay Shrimp
- Old Bay Shrimp Celery Boats
- Baked Old Bay Sweet Potato Fries
- Old Bay Grilled Salmon
Did you make this recipe? Please give it a star rating below!
Make this classic Old Bay Shrimp in advance and chill. Serve with cocktail sauce or butter and watch these Boiled Old Bay Shrimp disappear!
- 1 cup apple cider vinegar *can sub beer
- 8 cups water
- 1/3 cup Old Bay seasoning
- 4 cloves garlic
- 6 whole peppercorns
- 2 pounds large Wild-caught Shrimp
- 2 T Old Bay seasoning for tossing
- 1 cup ketchup natural or organic
- 3 T horseradish
- 1/2 tsp Worcestershire sauce gluten free if necessary
- pinch salt
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Combine vinegar, water, 1/3 cup Old Bay, garlic and peppercorns in a large soup pot.
Bring to a boil over medium high heat.
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When water is rapidly boiling, add shrimp, cover and cook 2 to 4 minutes (until shrimp are just pink).
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Immediately drain shrimp and toss with remaining 2 tablespoons Old Bay.
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Place uncovered in a bowl and refrigerate (at least 30 minutes) until ready to serve.
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Combine all ingredients.
I use 3 tablespoons of horseradish to 1 cup of ketchup but I like my cocktail sauce to have a kick.
Start with 2 tablespoons and slowly adjust to taste and spice level. Cover and refrigerate until ready to serve.
Serve with plenty of napkins and Enjoy!
Â
- Click here to get help figuring out which Shrimp to buy! (Seafood Watch)
- For Whole30, omit the sauce or use a sugar free ketchup to make it.
- For Keto, serve with melted butter.
Note that the nutrition information is for the Old Bay Shrimp ONLY and doesn't include the cocktail sauce as many of you will serve this without the sauce or with melted butter.Â
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Originally Posted: April 24th, 2012Â Â |Â Â Updated: December 18th, 2018
Joel says
One thing we do in the south to take advantage of all those spices before cooking the shrimp we throw in sausage and mushrooms to Soak up some of the seasoning and keep that separated along with the corn and potatoes before the shrimp for those people that are shellfish allergic
EverydayMaven says
I love that idea Joel!
Ed Tinker says
Can you serve it hot and not chill it ?
EverydayMaven says
You can Ed but it’s not nearly as good!
Deni says
I’m trying to figure out cooking the shrimp without deveining. I thought that wasn’t possible. Why DON’T you need to devein?
Brandon says
Following this recipe at least 5 times, I have not de-veined the shrimp any of those times. There is nothing off-putting or anything that has made us ill. ?
Steve Rivkin says
It is true some say deveining makes shrimp tastes better but a large percentage of the world does not do this and says no difference – I think it is more the thought for “some” people that the black vein is shrimp poop which does not sound yummy – but many eat crab guts and all kinds of things – so let cultures and people make their own decisions. On stir fry shrinp my Asian friends eat them shell and all – they taught me. I got used to it and like it fine but how they are cooked is a factor.
Shannon says
This looks amazing! Can’t wait to try it tonight! Question–can I peel the shrimp before cooking? Not a huge deal, but I’d like it to be a little less messy to eat. (And if they’re already peeled I can eat them more quickly ?) Thanks in advance!
EverydayMaven says
Hi Shannon – you can peel them but you get a much better flavor if you leave the peels on!
Monica says
Thank you for recipe! I know you said you used thawed shrimp but can I use frozen shrimp? I have two lbs in the freezer and plan to make it this afternoon. Thanks again!
EverydayMaven says
Hi Monica! Do you mean put the frozen shrimp directly into the boiling water? I wouldn’t suggest that as the shrimp will likely get overcooked. A quick thawing method is to take the frozen shrimp and put them in a colander and run cold water over them for 10 to 15 minutes. Then continue on with the recipe as written. Enjoy!
Monica says
Thanks so much! Can’t wait to eat them! Doot!
Gina says
YUM!!! So easy, so tasty, and fun to eat! My daughter says its a keeper!
EverydayMaven says
Thanks for taking the time to let me know Gina! So glad you all enjoyed it 🙂
Cathy Todd says
I made this last night.Wow, wonderful. I am a seafood snob and this reminded me of the Jersey shore, newspapers, and licking fingers. Thank you so much!
EverydayMaven says
Love it Cathy!!! I grew up going to the Jersey shore as well so I totally hear you 🙂
Chiefan13 says
Just got back from Galveston, TX with #20 of fresh shrimp of various sizes. This is the first thing we’ve done with them and it’s hard to beat. Thanks!!!!
EverydayMaven says
20lbs of fresh gulf shrimp sounds amazing!!!! enjoy – that is the perfect way to eat them 🙂
Beth says
I’m doing this shrimp thing as part of a surprise birthday party for my husband (and his 6 best friends). A total “boy food” event…you know, messy wings, meatballs and these delicious sounding shrimp. Can’t wait! And, yes, newspapers all over the table on the porch and paper plates. And a roll of paper towels. Thanks for the recipe!
EverydayMaven says
Can my husband come? That sounds like an ideal party for him lol! Have fun!!!
Sara S. says
Made this recipe last weekend and we LOVED it! I think I could’ve eaten all two pounds myself! haha 🙂 That was some serious self control…
EverydayMaven says
Totally Sara – that is one of those dishes that NEVER has any left over!