If you’ve ever wondered how to boil shrimp, this simple recipe is for you! The process is so quick and easy and allows for customization. Whether you’re preparing for a shrimp cocktail platter or crafting a fresh shrimp salad, our boiled shrimp recipe results in juicy, tender shrimp, every single time.
Boiling shrimp might just be our favorite way to cook this shellfish. It’s easy, quick and flexible, and the perfect no-fuss method for cooking shrimp!
You can leave the shrimp shells on or off, depending on what you’re preparing the shrimp for. Add a dash of Old Bay seasoning for a classic shrimp boil or crab boil inspired flavor, or serve these up plain with fresh lemon wedges and hot sauce or cocktail sauce!
Why This Boiled Shrimp Recipe Works
We’re going to show you an easy way to cook raw shrimp and get perfect results every single time.
In my opinion, it’s the best way to prep shrimp and offers so much versatility, whether you’re making a shrimp cocktail or a shrimp salad sandwich. And you can save the water to use in stews and soups like our seafood gumbo recipe.
This shrimp boil recipe is a great option for when you need to quickly cook shrimp with ease! There’s no need to pan-fry the shrimp or flip them, and this simple method ensures that the shrimp are not overcooked.
Here’s why you’ll love it:
- Boiling raw shrimp is easy, effortless, and so quick to make!
- You can adjust this recipe to your own liking, based on how you prefer your shrimp (tails on or tails off?) and the size of the shrimp (it’s great for small and jumbo shrimp alike!).
- This shrimp boil might sound intimidating if you’ve never done it before but this simple recipe will change your mind!
- If you have raw shrimp with shells on, save the shells! You can repurpose them to make your own flavorful seafood stock.
Ingredients for Boiled Shrimp
Four ingredients (plus water!) is all it takes to boil raw shrimp! Here’s a look at what you will need but be sure to view the full amounts in the printable recipe card at the bottom of the page.
- Salt. Added to the boiling water, it adds a light salty flavor to the shrimp.
- Lemon. Seafood and lemon are always the perfect pair and a little bit of fresh lemon in the boiling water infuses a light citrus taste that works so well.
- Bay leaves. This aromatic gives the shrimp a light herbal flavor and helps bring out all the other flavors, too.
- Large shrimp. Use shrimp with shells off or shells on, you choose! You can devein the shrimp first, if needed, or purchase already-shelled and deveined shrimp for even quicker prep.
How to Boil Raw Shrimp
Here’s our easy way to boil shrimp (check out the printable recipe card at the bottom of the page to view all of the detailed steps and ingredient amounts).
Prepare your ice bath. Set a large bowl of ice water off to the side.
Fill a large pot with cold water and add the salt. Bring it to a boil over high heat. Reduce the heat to a simmer and add the lemon, bay leaves and shrimp to the boiling water.
Let the shrimp cook for 2-4 minutes or until they are opaque and pink to orange in color.
Drain the hot water with a colander and transfer the shrimp to the bowl of ice water so they stop cooking.
Recipe Tips for the Best Results
- The Ice Water Step: Don’t skip the ice bath! This step halts the cooking process immediately. Without it, the shrimp continue to cook in their residual heat, which can lead to tough and rubbery overcooked shrimp.
- Cooking Time: Pay close attention to the size of your shrimp when determining the cooking time. Larger shrimp might need the full 4 minutes, while smaller ones could be ready in 2. The perfect point is when they turn pink and opaque.
- Shells for Stock: If you peel the shrimp, remember to save the shells. They make an excellent base for a flavorful seafood stock, adding depth to soups and sauces.
How to Serve Boiled Shrimp
Now that you know how to cook shrimp, here are some good options for what to use that shrimp for!
- Serve it on a seafood platter with a spicy cocktail sauce.
- Enjoy it as part of a seafood boil with sweet corn and red potatoes or baby potatoes.
- Sprinkle on some Cajun seasoning and serve it with fresh corn or your favorite summertime salad.
- Toss it into pasta or pile it in a hot soup.
- Enjoy it as an appetizer with your favorite dipping sauce.
- Toss it with some remoulade sauce for a quick salad.
Frequently Asked Questions
It will take about 2-4 minutes for the shrimp to turn pink/orange and opaque, a tell-tale sign that your shrimp is fully-cooked. The boiling time will depend on the size of the shrimp. Make sure to watch it closely! Just a little bit too long in the boiling water could lead to overcooked shrimp which is tough and rubbery.
This simple boiled shrimp recipe will work for either type of shrimp. Cooking shrimp with the shell on can leave you with tastier shrimp since the shells add more flavor to the meat.
However, the best method for you really depends on how you plan to serve the shrimp and if you (or your guests) want to spend the time removing the shrimp shells.
Shrimp is done when it turns from translucent to opaque. The color will also turn from a gray tone to orangey-pink. This process happens quickly, so keep a close eye on your shrimp as it boils!
We like to rinse the shrimp before boiling it, simply to ensure that each shrimp is in good condition and a good quality shellfish.
You can check this by how they look and the odor of the shrimp. Remove any debris and devein the shrimp if you like. Some wild shrimp might even have roe along their bellies that you may want to wash off and discard.
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Quick and Easy Boiled Shrimp
Ingredients
- 2 tablespoons salt
- 1 lemon quartered
- 2 to 3 bay leaves
- 16 ounces large shrimp (shelled or shells on)
Instructions
- Set a large bowl of ice water off to the side. You will use it to shock the shrimp and stop them from over cooking.
- Add the salt to a large pot of water and bring it to a boil over high heat. Reduce the heat to a simmer and toss in the lemon, bay leaves, and shrimp. Simmer for 2 to 4 minutes (depending on the size) or until opaque and pink to orange in color.
- Drain the shrimp through a colander then transfer them to the ice water so they stop cooking
Notes
- The Ice Water Step: Don’t skip the ice water bath! This step halts the cooking process immediately. Without it, the shrimp continue to cook in their residual heat, which can lead to tough and rubbery over cooked shrimp.
- Cooking Time: Pay close attention to the size of your shrimp when determining the cooking time. Larger shrimp might need the full 4 minutes, while smaller ones could be ready in 2. The perfect point is when they turn pink and opaque.
- Shells for Stock: If you peel the shrimp, remember to save the shells. They make an excellent base for a flavorful seafood stock, adding depth to soups and sauces.
