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Three things on this planet make my husband go cuckoo for cocoa puffs: cookies, beer, and shrimp.
This lemon shandy peel and eat shrimp has won me brownie points for liiiiiiife.
Peel and eat shrimp is such a fantastic and simple dinner or appetizer idea, and it’s the perfect meal for summer! It seriously takes 10- 12 minutes TOPS, to gets this meal ready and on the table to serve to your friends and family.
This is also the kind of recipe that’s perfect for a low key and friendly get together or cookout. It’s a one stop shop! Plop the pot of goodness in the middle of the table with a giant hunk of bread and some appetizer plates, and watch as your friends scarf these bad boys down then sing sweet praises to your name.
People love, love, love seafood, and I’m going to make it a point this summer to make seafood recipes more of a priority. Not only are they fast, healthy, and delicious, but I grew up on the ocean eating meals like this one nearly every night of my life as a kid. It’s important for me to bring more of my lowcountry, Charlestonian roots to this blog.
I will admit, though, that the best part about this dish is definitely dunking some fat and fluffy, crusty bread into the lemony, garlic broth. So absolutely swoonworthy, y’all. I could easily make a meal just off of that! Owen ate about 157 pieces of bread before we had to shoo him away so there would actually be some left for the rest of us.
Like mother, like son!
Any kind of summer shandy or lemon shandy beer will work for this dish, in fact, any kind of light beer or even wine will do if you’d rather use something you already have on hand. Also, be sure to get your shrimp from a local shrimp boat or fish monger because it’s so important to support local businesses!
Lemon Shandy Peel and Eat Shrimp
- 2 lbs fresh shrimp heads removed & rinsed
- 4 tbsp butter
- 1/2 large or 1 small sweet onion finely minced
- 4 cloves garlic finely chopped
- 2 bottles summer shandy beer of choice
- 1 tbsp Old Bay seafood seasoning
- salt & pepper to taste
- juice and zest of one fresh lemon
- 1 large handful freshly chopped Italian flat leaf parsley
- Toasted crusty bread for dipping
- Melt butter in a large sauce pan over medium-high heat.
- Add onions and garlic, sprinkle with a bit of salt and pepper, and saute until translucent, about 3-4 minutes.
- Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir.
- Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque.
- Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed.
- Serve immediately with crusty bread!