It's easy to make boiled shrimp. Simply drop them into boiling water, turn the heat off, cover the pot, and set your timer for ten minutes.
Most shrimp recipes are quick, but this one is especially easy. Dipped in cocktail sauce or drawn butter, it's one of my favorite ways to enjoy shrimp.
One of my favorite appetizers to order at restaurants is a shrimp cocktail. I love dipping the plump shrimp in the sweet/spicy cocktail sauce.
I was so happy to discover I could easily recreate this tasty appetizer at home! It's as easy as can be - the shrimp are ready in less than 30 minutes. The only challenging part? Waiting for them to chill in the fridge!
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Ingredients
You'll only need two ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Raw shrimp: It's best to use jumbo or extra-large shrimp in this recipe. You want them big and plump! Jumbo shrimp have 16-20 pieces per pound. Extra-large ones have 21-25 pieces per pound. Smaller shrimp are more suitable for recipes such as shrimp stir-fry or shrimp salad.
Kosher salt: I add a generous amount to the water to help flavor the shrimp as they cook.
Variations
As you can see, this is a simple recipe. You can spruce it up by adding aromatics to the boiling water. Good options include lemon wedges, garlic cloves, and bay leaves.
These additions will subtly enhance the flavor of the shrimp. Truthfully, though, I rarely bother. I've tried both options and find the shrimp are wonderfully flavorful when simply cooked in salted water.
Boiled Shrimp Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
- Your first step is to bring a large stockpot of salted water to a boil.
- Add the shrimp and gently stir. (Photos 1-2).
- Cover the stockpot and remove it from the heat. Leave the shrimp in the water until pink and opaque, for about 10 minutes. (Photo 3).
- Lift the cooked shrimp from the water with a large slotted spoon and place them on a platter. (Photos 4-5).
- Refrigerate the shrimp for 2 hours, then serve them. (Photo 6).
Expert Tip
For the best result, don't let the shrimp cook in rapidly boiling water. Instead, cook them gently in the water's residual heat after turning the heat off and removing the pot from the burner.
Recipe FAQs
Not long! Regardless of how you cook them, shrimp are ready fast because they are so small. In this recipe, you simply add them to boiling water, turn the heat off, and allow them to cook in the hot water for 10 minutes.
However, unlike other recipes, you'll need to chill them before serving. So take that into account when timing your meal.
It's best to use either jumbo or extra-large shrimp in this recipe. The smaller ones are more suitable for shrimp stir-fry, or you can use them as a salad topping.
It depends on whether you serve them as an appetizer or a main dish. As an appetizer, I usually serve 3 ounces of cooked shrimp per person. As a main dish, I serve 6 ounces per person.
You don't. I use peeled and deveined shrimp because I find it convenient. But it's OK to boil them either way - with or without the shells.
Serving Suggestions
Boiled shrimp are usually served as an appetizer with cocktail sauce. I often serve them at home as a main course, 6 ounces per person, with drawn butter, sriracha mayo, or tartar sauce for dipping.
I add a simple side dish such as steamed broccoli, roasted peppers, or roasted asparagus.
You can also pair them with a simple salad (such as arugula salad or cucumber salad), and you've got yourself a delicious, easy meal that does not require heating up the oven.
Storing Leftovers
These shrimp should last up to 3 days when properly and promptly refrigerated in a shallow, airtight container.
You can use them in this shrimp salad or as a substitute for chicken in this Cobb salad.
More Shrimp Recipes
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Recipe Card
Boiled Shrimp
Ingredients
- 2 pounds raw shrimp Jumbo or extra-large, peeled and deveined, tail on
- 1 tablespoon Diamond Crystal kosher salt for the cooking water; or ½ tablespoon of any other salt
Instructions
- If you need to defrost the shrimp, place them for 10 minutes in a large bowl filled with cool water. After 10 minutes, replace the water with fresh, cool water and allow them to soak for 10 more minutes. Transfer the shrimp to a colander and rinse them with cool water.
- While the shrimp are thawing, fill a large stockpot with water. Add 1 tablespoon of kosher salt. Bring to a boil over high heat.
- Add the thawed shrimp to the boiling water. Gently stir. Cover, remove the pot from the heat, and allow the shrimp to cook in the residual heat until pink and opaque. If using jumbo or extra-large shrimp, this should take about 10 minutes.
- Using a slotted spatula, transfer the cooked shrimp to a platter. Cover and refrigerate them for 2 hours.
- Serve with cocktail sauce or drawn butter.
Video
Notes
- The nutrition info is for the shrimp only.
- For the best result, don't let the shrimp cook in rapidly boiling water. Instead, cook them gently in the water's residual heat after turning the heat off and removing the pot from the burner.
- As you can see, this is a very simple recipe. You can spruce it up by adding aromatics to the boiling water. Good options include lemon wedges, garlic cloves, and bay leaves. These additions will subtly enhance the flavor of the shrimp. Truthfully, though, I rarely bother. The shrimp are excellent when boiled in simply salted water.Â
- These shrimp should last up to 3 days when properly and promptly refrigerated in a shallow, airtight container.Â
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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