Quick and Easy Boiled Shrimp
Whether you're prepping for a party platter or making a quick shrimp salad, this boiled shrimp recipe offers the flexibility and ease you need. Our method is straightforward but allows for customization. Depending on how you want to serve the shrimp, you can leave the shells on or take them off. I like to leave the tails on if I'm serving them chilled for a party platter. But if I'm making a shrimp salad, I take the shells and tails off.
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Servings: 12 servings
Calories: 47kcal
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.
Nutrition
Serving: 3to 4 shrimp | Calories: 47kcal | Carbohydrates: 1g | Protein: 9g | Fat: 1g | Cholesterol: 80mg | Sodium: 1415mg