How to Prepare Perfectly Boiled Shrimp

Boiled Shrimp - C-Shaped

Boiled shrimp make a delicious addition to any summer picnic, beach outing, or party menu. They are incredibly easy to prepare but don't blink! They cook quickly and will become tightly curled pieces of rubber in an instant.

Cooking methods and times for boiled shrimp vary from recipe to recipe. If you're new to preparing shrimp, try different techniques to discover what suits you best.

Follow these basic steps to achieve perfectly tender and flavorful shrimp.

Choose and Prep Shrimp
For the best results, start with fresh or high-quality frozen shrimp. If using frozen shrimp, thaw completely before cooking.  If necessary (frozen bag shrimp are usually clean), use a sharp paring knife and gently slice along the back of the shrimp to expose the digestive tract. Remove and discard. Shrimp can be boiled peeled or unpeeled.

Boil Water with Seasonings
Fill a pot with enough water to fully submerge the shrimp. Add salt, lemon slices, bay leaves, garlic, beer or your preferred seasonings to enhance the flavor. Bring the water to a rolling boil.  If using seasoned water and before adding shrimp, allow it to boil for 5-8 minutes to enhance its flavor. 

Add Shrimp and Watch Closely
Gently add the shrimp to the boiling water. Do not overcook! Shrimp cook very quickly—typically within 2 to 3 minutes depending on their size.   Alternatively, bring water to a boil. Remove pot from heat.  Add the shrimp, cover and let steep for 2-4 minutes depending on the size of the shrimp. 

Look for the Perfect Color and Shape
The shrimp are done when they just turn pink, are somewhat lightly opaque and form a C-shape. If they curl into an O-shape, they are overcooked.  

Drain and Cool
Immediately remove the shrimp from the hot water and transfer to an ice bath to stop the cooking process. This keeps them tender and prevents them from becoming tough.  When shrimp have cooled, drain well and refrigerate until ready to use.  Alternatively, remove shrimp from hot water and briefly rinse with cold water. Spread shrimp out on a baking sheet lined with paper towels to drain and cool.  Refrigerate until cold.  

Serve or Use in Recipes
Serve chilled shrimp with cocktail sauce, remoulade or other sauces. Top vegetable or pasta salads with chopped boiled shrimp or incorporate them into your favorite dishes.

Whether you’re sautéing, grilling, broiling, or baking shrimp, pay attention to their appearance to ensure perfectly cooked shrimp every time. See more shrimp recipes. 

Recipes: Basic Boiled Shrimp
                    Pickled Shrimp
                    Shrimp Pasta Salad 

Basic Boiled Shrimp Recipe
Serves 6-10

The shrimp can be made 1 day in advance.  Keep well-covered and chilled.  Serve with the  Horseradish Sauce recipe below.  Also delicious with Remoulade Sauce, Green Chile and Cilantro Salsa or your favorite ready-made cocktail sauce.  

To serve shrimp on ice: 
Fill a large bowl or platter with crushed ice.  Discard the vegetables and bay leaves.  Arrange the unpeeled shrimp on top, mixing some shrimp into the ice.  Place lemon wedges and parsley around the shrimp and ice.

2 to 3 pounds medium to large shrimp, unpeeled
3-4 tablespoons Old Bay Seasoning, or your favorite seafood seasoning mix
2 lemons, cut in quarters
1 onion, quartered
2-3 celery stalks, cut in fourths
1 small head garlic, cut in half, horizontally
2 bay leaves

In a large bowl, toss the shrimp with 2 tablespoons of the Old Bay seasonings to coat completely.  Let sit a room temperature for about 15 minutes.

In a large stock pot, combine about 3 gallons of water with the remaining Old Bay seasoning, lemons, onions, celery, garlic and bay leaves.  Bring to a boil slowly.  

Add the shrimp and cook, stirring frequently, until pink and cooked through, 3-5 minutes.  Quickly drain shrimp in a colander to avoid overcooking.  Transfer to a bowl, leaving the vegetables and bay leaves in the bowl.  Cover and refrigerate until well-chilled, 1 hour.  Discard seasonings and serve with a sauce for dipping.

Horseradish Salsa

No time to make the salsa, mix your favorite store-bought salsa (16 ounce jar) with 1/2 tablespoon of prepared horseradish.  Add more horseradish to suit your taste.

1 large tomato, peeled, seeded and finely chopped
1 tablespoon prepared horseradish
2 teaspoons fresh cilantro, minced
1 teaspoon shallots, finely minced
Kosher salt and freshly ground black pepper, to taste

Mix all of the ingredients in a small bowl.  Cover and chill at least 1 hour

ATK'S Pickled Shrimp
Serves 6-8

Pickled shrimp are a long-time Southern favorite. Bright and tangy pickled shrimp pair well with main or side dishes. Serve pickled shrimp as a surprising topping on Spinach Salad with Bacon.  Also fabulous as an appetizer with guacamole and crispy crackers.  Use this Pickled Shrimp recipe on a Backyard BBQ Menu.

Combine 4 cups cold water, shrimp, and 2 teaspoons salt in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes. Remove from heat, cover, and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander. Transfer shrimp to paper towel-lined baking sheet and pat dry.

Combine vinegar, sugar, garlic, bay leaves, allspice, coriander seeds, and pepper flakes in large bowl and microwave until hot, about 2 minutes. Stir to dissolve sugar. Let cool completely. Whisk in oil, capers, mustard, dill, hot sauce, Worcestershire, and 1 teaspoon salt until combined.

Stir onion, lemon wedges, and shrimp into vinegar mixture until thoroughly combined. Push to submerge shrimp in marinade, then place small plate on top to keep submerged. Cover and refrigerate, stirring occasionally, for at least 3 hours or up to 48 hours. To serve, remove shrimp from marinade using slotted spoon.

Shrimp Pasta Salad with Garlic Bread Crumbs
Serves 4-6

This is a surprisingly savory shrimp pasta salad. The added crunch of the bread crumbs is an interesting addition and contrast.  To serve hot, add arugula or spinach to the pasta cooking water just before shrimp are tender. Drain well.  

2 tablespoons plus 1/2 cup olive oil
1 1/2 cups fresh bread crumbs
2 cloves garlic, minced
Salt
Fresh-ground black pepper
3/4 pound medium pasta shells
1 pound large shrimp, shelled, deveined and cut into 2-3 pieces
3 tablespoons lemon juice
1 teaspoon anchovy paste
3/4 teaspoon Worcestershire sauce
3 ounces (about 2 1/2 cups) arugula, watercress or baby spinach
1/3 cup plus 2 tablespoons grated Parmesan

In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer. Drain thoroughly.

In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and 1/4 teaspoon each of salt and pepper. Add the remaining 1/2 cup oil slowly, whisking.

Add the pasta, shrimp, arugula and the 1/3 cup Parmesan to the lemon anchovy dressing and toss.  Top with the garlic bread crumbs and the remaining 2 tablespoons Parmesan. Serve the salad chilled, hot or at room temperature.