Delicious boiled peeled shrimp are perfect for serving with shrimp cocktail, but I often serve them as a main course, with drawn butter for dipping.
One of my favorite appetizers to order at restaurants is shrimp cocktail. I love dipping the fat shrimp in the sweet/spicy cocktail sauce. Sometimes, instead of cocktail sauce, I ask for melted butter. Yum.
Boiled peeled shrimp are usually served as an appetizer with cocktail sauce. But I often serve them at home as a main course, 8 oz per person, with drawn butter for dipping.
Pair these tasty boiled peeled shrimp with a simple salad, and you’ve got yourself a delicious, easy summer meal that does not require heating up the oven.
You can also use chilled boiled shrimp in this tasty Asian style cold shrimp salad.
If you have leftovers, they should last for up to 3 days when properly refrigerated in a shallow container. But personally I don’t like to keep them beyond the next day. So I usually have them the next day as a salad topping for my lunch.
- 2 lb. large shrimp, peeled and deveined, tail on
- 1 tablespoon kosher salt for the cooking water
- If you need to defrost the shrimp, place for 10 minutes in a large bowl filled with cool water. After 10 minutes, replace the water with fresh cool water and allow to soak for 10 more minutes. Transfer the shrimp to a colander and rinse with cool water.
- While shrimp are thawing, fill a large stockpot with water. Add 1 tablespoon kosher salt. Bring to a boil over high heat.
- Add the thawed shrimp to the boiling water. Gently stir. Cover, remove from heat, and allow to cook for 10 minutes.
- Using a slotted spatula, transfer the cooked shrimp to a platter. Cover and refrigerate 2 hours.
- Serve the boiled peeled shrimp with cocktail sauce or drawn butter.