By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 10
216 cal · 12 min
Peel 'n' Eat Old Bay and Garlic Shrimp
Recipe GLPR26c6a4bcc2b492
A classic quick-cook shrimp dish where shell-on large shrimp are tossed with aromatic garlic, Old Bay seasoning, and melted butter. Celery adds subtle texture and freshness. Ready in under 10 minutes and perfect for sharing straight from the pan.
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Ingredients
2 tablespoons vegetable oil
4 celery stalks, thinly sliced diagonally
2 pounds large shell-on shrimp
10 tablespoons unsalted butter, cut into pieces
3 tablespoons Old Bay seasoning
10 to 12 garlic cloves, separated from 1 small head
2 fresh bay leaves
Lemon wedges, for serving
Directions
Warm the vegetable oil in a large skillet over medium-high heat until shimmering. Add the diagonally sliced celery and sauté, stirring occasionally, until just tender and fragrant, about 2 minutes.
Carefully add the shell-on shrimp to the skillet along with the butter pieces, Old Bay seasoning, garlic cloves, and bay leaves. Toss continuously until the butter melts and coats all the ingredients, then continue cooking while stirring occasionally, until the shrimp turn opaque and are cooked through (about 5 minutes total). The internal temperature should reach 145°F.
Transfer the entire contents of the skillet to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the shrimp.
Comments
This is a fast, honest recipe that plays to Charlotte's coastal access and local shrimp supply, with no special-trip ingredients—Old Bay, butter, garlic, lemon, and bay leaves are standard at any Harris Teeter or Kroger banner. At 10 servings with bulk shrimp as the only real expense, per-serving cost stays low if you shop sales on wild-caught Gulf shrimp, though farm-raised will push it down further. The 12-minute timer is genuine prep and cook combined, making it genuinely weeknight-friendly. The single drawback is that peel-and-eat shrimp demands same-night service with guests or family gathered; leftovers are limp and reheated shrimp loses appeal, so this works best as an occasion dish rather than a meal-prep workhorse.
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