Nothing says “vacation” better than shrimp in a bucket. This recipe takes less than five minutes, and can be eaten warm or cold the next day. Serve with plenty of cold beer and napkins.


2 pounds shrimp, unpeeled

For cocktail sauce

1 cup ketchup

2 tablespoons prepared horseradish

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

For shrimp

12-ounce bottle beer

1 cup water

1 medium onion, sliced

1 lemon or lime, sliced

4 garlic cloves, slivered

1 bunch parsley, coarsely chopped

1 tablespoon salt

2 tablespoons Old Bay seasoning

1 teaspoon red pepper flakes

1 teaspoon whole black or mixed peppercorns


1. Rinse shrimp and set aside to drain.

2. For cocktail sauce, in a small bowl, mix all ingredients thoroughly. Refrigerate until chilled, about 1 hour.

3. In large pot, mix beer and all shrimp ingredients. Bring to boil over medium-high heat, and allow to bubble for 2 minutes, reducing heat if necessary to keep from boiling over. Make sure beer mixture is at a raucous boil, and then add shrimp. Cook, stirring often, just until mixture returns to a boil and shrimp turn pink, about 2 to 3 minutes. Drain.

4. Serve in a large bowl, with a small bowl of cocktail sauce and an extra bowl for discarded shrimp shells.