It was a disaster the first time I tried making shrimp at home. What should have been plump, juicy morsels turned into rubbery, flavorless disappointments. After countless experiments and one particularly enlightening conversation with a coastal chef, I discovered the simple secrets to perfect boiled shrimp every single time. This recipe is my go-to method for quick protein that elevates any meal from ordinary to extraordinary.
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What makes boiled shrimp so versatile and a simple seafood option?
Anyone can get perfect results from this best boiled shrimp recipe! Serve these tender, juicy shrimp on their own as an appetizer, or use them as a low-fat, high-protein add-on to any salad or pasta. Toss the shrimp with rice and sauteed veggies for a quick rice bowl, or pile them on a soft tortilla and top with your fresh salsa for easy shrimp tacos.
With a bowl of boiled shrimp in your fridge, you have almost endless options for quick and healthy meals.
Why you should try this recipe
Boiled shrimp is one of the most versatile and simple seafood options available. Here’s why you’ll love this method:
- Beginner-friendly: Anyone can get perfect results from this technique
- Quick preparation: Ready in just 15 minutes from start to finish
- Versatile: Use the cooked shrimp in countless dishes or enjoy on their own
- Healthy option: Low-fat, high-protein addition to your meal planning
- Flavor-packed: The aromatic cooking broth infuses the shrimp with delicate flavor
Many home cooks avoid preparing shrimp because they seem intimidating, but this recipe will walk you through the super-simple techniques needed to cook and clean them properly. Once you master th
Ingredients and Their Purpose
- Kosher salt – Enhances the natural sweetness of the shrimp and seasons the meat throughout
- Garlic – Provides aromatic flavor that infuses into the shrimp while cooking
- Whole black peppercorns – Adds subtle spice and complexity to the cooking liquid
- Bay leaves – Contributes earthy, herbal notes to the broth
- Medium shell-on raw shrimp – The star ingredient; shells protect from overcooking and enhance flavor
Choosing the Right Shrimp
For the best results, look for:
- Alternatives: You can use large or jumbo shrimp, but cooking times will need to be adjusted slightly
- Size: Medium shrimp labeled as 41-50 or 51-60 per pound work perfectly for this recipe
- Shell: Always opt for shrimp in the shell (shells protect from overcooking and improve taste)
- Freshness: Use fresh shrimp when possible, or properly thawed frozen shrimp
How to make perfect boiled shrimp
The easiest and best boiled shrimp recipe starts with creating the boiled shrimp seasoning:
To prepare the flavored boiling water:
- Fill a large stockpot with cold water. Stir in the kosher salt and place it over high heat.
- Smash the garlic clove. Tie the smashed garlic clove, the whole black peppercorns, and bay leaves in a clean cheesecloth. If you don’t have a cheesecloth, you can add the boiled shrimp seasoning directly to the water.
- Bring the water to a rolling boil. The water must boil for a minute or two to infuse it with all the seasonings and to ensure the shrimp cooks evenly.
To cook boiled shrimp:
- Rinse the shrimp and add them to the boiling water.
- Set a mixing bowl with ice and water nearby for later.
- Cook the shrimp just until they turn pinkish, about three to four minutes.
- Strain the shrimp over the sink and pour them into the bowl with ice water to prevent carry-over cooking.
- Once the shrimp are cold, drain off the liquid to prevent the shrimp from absorbing excess water.
To prep the shrimp:
- To peel the shrimp, hold the shrimp in one hand with the legs facing you. Twist and pull off the head and gently remove the legs. Start where the head was and peel off the shell. If you are keeping the tail on, be a little careful with how much of the shell you remove; otherwise, pull, and the shell and tail should come off in one piece.
- To devein the shrimp, use a paring knife to cut a shallow slit in the back of the shrimp. Slid the tip of a toothpick under the black vein and pull it out. Check to ensure you removed the entire vein, and then rinse the deveined shrimp.
Boiled Shrimp
Ingredients
- 2 teaspoons kosher salt
- 1 garlic clove crushed
- 2 teaspoons whole black peppercorns
- 2 bay leaves
- 1 ½ pounds medium shell-on shrimp
Instructions
- Fill a large pot half up with water. Add salt, lemon, black peppercorns, and bay leaves. Bring the water to a boil.
- Add the shrimp to the boiling water. Cook just until the shrimp turn pink and opaque and their tails curl, about 3-4 minutes.
- Immediately drain the shrimp in a colander and plunge them into a bowl of ice water to stop cooking. Once cooled, drain well.
- The shrimp are now ready to peel, eat, or use in other recipes. They can be served warm with drawn butter or chilled with cocktail sauce.
Nutrition
Classic Dipping Sauces
One of the easiest ways to serve the shrimp is with a few sauces on the side for dipping. Here are two classics you should definitely try:
Cocktail Sauce. The kick from an excellent cocktail sauce enhances the brininess of the shrimp, creating a balance of flavors. Homemade cocktail sauce is so much better than the jarred stuff and surprisingly easy to make.
Drawn butter. Drawn butter is just another name for clarified butter, and it is incredible with any seafood, especially shrimp. The simplest way to make drawn butter is by melting the butter in a small saucepan over medium-high heat. Let the butter come to a boil for about 30 seconds. Pour the melted butter into a glass measuring cup with a spout. Allow the butter to cool for a few minutes until you see three layers form. Use a spoon to skim off the top layer of milk solid. Then, slowly pour the melted butter into another bowl. Stop pouring before reaching the bottom layer. You can cover and refrigerate any leftover drawn butter and melt it in the microwave or a small pan.
What else to serve with shrimp to round out a meal?
Shrimp Pasta Salad. This cold summer pasta salad is packed with flavor and is easy to make. It’s ideal for a quick lunch or light dinner. Since Shrimp Pasta Salad actually gets better after sitting in the fridge overnight, it is excellent as a make-ahead meal.
Coleslaw. The crunch of cabbage offers a delightful texture contrast to boiled shrimp. Either a traditional mayo-based coleslaw or a more modern Sweet and Sour version would be a fantastic choice.
Crostini. Homemade crostini made with extra-virgin olive oil for the perfect base for the shrimp. Add your favorite toppings like mango salsa or whipped ricotta with lemon zest and freshly ground black pepper for a dinner party-worth appetizer.
How do you store and how long is boiled shrimp good for?
People are always worried about shrimp going bad. While most folks have no qualms about storing cooked meat in the fridge for three days, they think they have to use up cooked shrimp the next day. But that is not the case.
So, how long does boiled shrimp last in the fridge? The answer is about three days, so you have plenty of time to use them up. Just keep the cold shrimp in an airtight container in the refrigerator.
Favorite shrimp recipes
- Beer Battered Shrimp
- Air Fryer Bang Bang Shrimp
- Chili Crisp Shrimp
- Honey Walnut Shrimp
- New Orleans Shrimp and Grits
- Parrot Isle Coconut Shrimp
- Shrimp Alexander
- Shrimp Alfredo
- Shrimp Nachos
- Shrimp Remoulade
Popular shellfish recipes
Check out more of my easy seafood recipes and the best recipes for dinner on CopyKat!
Conclusion: Your Gateway to Easy Seafood Mastery
Mastering this simple boiled shrimp recipe is truly your gateway to seafood confidence in the kitchen. What once seemed intimidating becomes a 15-minute staple that can transform ordinary weeknight dinners into something special. The beauty of this technique lies in its simplicity—with just a few aromatic ingredients and careful timing, you’ll achieve restaurant-quality results that are tender, flavorful, and incredibly versatile.
This shrimp was great!