Peel 'n' Eat Shrimp
Prep time
Cook time
Total time
Old Bay shrimp quickly stir fried in a pot and served peel 'n' eat style.
Serves: 2 as a meal
  • 1 lb. shell on shrimp (de-veined if possible, otherwise you're gonna have to do it yourself!)
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon ground mustard
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne peper
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dill weed
  • 2 bay leaves
  • lemon wedges, for serving
  1. First, you may need to remove the vein from your shrimp if they still have them. Hold the shrimp straight, and use a toothpick to get under the first scale or shell of the back of the shrimp. Basically, you are looking for the poop trail (get over it). Pull it out with the toothpick. It is delicate, but will slide right out. Rinse the shrimp and pat it dry, then place in a large bowl.
  2. Sprinkle your seasonings over the shrimp and let sit in the fridge for 15 minutes or so. Heat two tablespoons of oil in a wok or large pan, and cook the shell-on shrimp over medium-high heat for 8 minutes or so, until pink and cooked through. Serve with a wedge of lemon and/or some melted butter.
Recipe by The Crepes of Wrath at