This quick and easy Peel and Eat Shrimp is a flavorful meal that can be served right in the skillet at the table. Smoky andouille sausage, spicy red pepper flakes, and Brandy make the shrimp extra delicious!

Peel and Eat Shrimp - In Cast Iron Skillet with Scallions and Parsley On Top  

For the longest time I thought peel and eat shrimp was just a sneaky way to make the eaters do all the work peeling the shrimp, instead of the cook.

I could certainly see myself getting home with a couple pounds of shrimp, staring at 60+ pieces in front of me and thinking oh HECK no, I’m not peeling these!

And the little voice in my head going “well…we’ll just call it peel and eat shrimp and everyone can be responsible for peeling whatever amount they eat.”

But it turns out the shell is actually a HUGE source of flavor, and when you cook the shrimp in the shells, they taste so much better.

Peel and Eat Shrimp Recipe - Served in Cast Iron Skillet with Parsley

In fact, the way you make shrimp stock or lobster stock is by cooking the shells in liquid, so the shells are truly a flavor gold mine.

Despite this recipe’s simplicity, there’s enough flavor there that you can keep it pretty simple with the sides, and make Rice Pilaf or a basic Caesar Salad. 

This dish is overall a winner for quick and easy, as so many shrimp recipes are (hello Shrimp and Grits and Shrimp Linguine).

How to Make It:

For this dish, we’re going to cook the shrimp with crispy andouille sausage, a splash of Brandy, scallions, and parsley.

Chopped Andouille Sausage on a Cutting Board

If you don’t cook with smoked andouille sausage much, it’s one of my secret ingredients for adding tons of flavor. It’s smoky, a bit salty, meaty, and spicy.

Start by dicing the andouille sausage and frying it until it’s crispy, like bacon:

Fried Andouille Sausage in Cast Iron Skillet

Remove the andouille sausage bits with a slotted spoon, and add red pepper flakes to the oil.

Add the shrimp and cook for a couple minutes on the first side, flip, then add a splash of Brandy to deglaze the pan:

Pouring Alcohol Into Shrimp Cast Iron Pan

Let that cook for a couple more minutes until the shrimp are done, then add the reserved Andouille, sliced scallions, and fresh parsley:

Cast Iron Skillet with Peel N Eat Shrimp

Bring the dish to the table right in the skillet, and serve.

Shrimp Salad, Chipotle Shrimp, and Coconut Shrimp are more of my favorite shrimp dishes. Enjoy!

Peel and Eat Shrimp In Cast Iron Skillet with Scallions and Parsley On Top

Peel and Eat Shrimp with Andouille Sausage

Servings: 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This quick and flavorful Peel and Eat Shrimp only takes 15 minutes to make!
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Ingredients

  • 2 tbsp olive oil
  • 3 oz link smoked andouille sausage diced
  • 1 lb jumbo shrimp with shells and tails on deveined (16/20)
  • 1/4 tsp red pepper flakes
  • 2 tbsp Brandy
  • 2 tbsp chopped scallions
  • 2 tbsp parsley leaves

Instructions 

  • Heat a pan over medium heat and add the olive oil and diced andouille. Saute for 5 minutes until the andouille gets brown and crispy.
  • Remove the andouille bits with a slotted spoon and add the red pepper flakes to the remaining oil. 
  • Add the shrimp in a single layer, and cook for 2 minutes on one side, then flip. Cook for another minute on the other side, then add the brandy to deglaze the pan. 
  • Cook for another minute, then add the crispy andouille bits back to the pan, along with the scallions and parsley. Toss it all together and serve. Enjoy!

Nutrition

Calories: 354kcal, Protein: 36g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 404mg, Sodium: 1432mg, Potassium: 218mg, Vitamin A: 265IU, Vitamin C: 9.6mg, Calcium: 226mg, Iron: 3.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas

Post updated in March 2019. Originally published June 2013.