It’s easy to boil shrimp. Simply drop them into boiling water, turn the heat off, and set your timer for 10 minutes.
I think I like this recipe better than any of my other shrimp recipes. Although these keto fried shrimp are also wonderful. As is this easy shrimp scampi recipe. OK, so I have several recipes that I love! 🙂 Still, this is certainly a favorite of mine.
One of my favorite appetizers to order at restaurants is a 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. 🦐
The ingredients you’ll need
You’ll only need two ingredients to make this easy and nutritious recipe: raw shrimp (large, peeled and deveined) and Kosher salt. Don’t you just love recipes with an ultra-short ingredients list? I know I do!
How to boil shrimp
It’s super easy! The detailed instructions are in the recipe card below. Here are the basic steps:
1. Bring a large stockpot of salted water to a boil.
2. Add the shrimp and gently stir.
3. Cover the stockpot and remove it from the heat. This is important: you don’t want to actually boil them. You let them gently cook in the water’s residual heat after you’ve turned the heat off.
4. As explained above, your next step is to let the shrimp cook in the residual heat for 10 minutes.
5. Lift them from the water with a large slotted spoon and place on a platter.
6. Refrigerate for 2 hours before serving.
How long to boil shrimp?
Not long! It doesn’t matter how you cook them, shrimps are always ready fast because they are so small. In this recipe, you simply add them to boiling water, turn the heat off, and then allow them to cook in the hot water for 10 minutes.
However, in contrast to other recipes, you do need to chill them before serving. So take that into account when timing your meal.
What size shrimp should I use?
It’s best to use either large or extra-large shrimp in this recipe. The smaller ones are more suitable for shrimp stir-fry or as a salad topping.
How many per person?
It depends on whether you serve them as an appetizer or as a main dish. As an appetizer, I usually serve 3 oz cooked shrimp per person. As a main dish, 6 oz per person is a good amount to aim for.
How to serve them
I add a simple side dish such as steamed broccoli or roasted asparagus. You can also pair them with a simple salad, and you’ve got yourself a delicious, easy meal that does not require heating up the oven.
What about leftovers?
Boiled shrimp should last for up to 3 days when properly and promptly refrigerated in a shallow airtight container.
But personally, I don’t like to keep them beyond the next day. So I usually have them the next day for my lunch. I either use them in this tasty shrimp salad or I use them to replace the chicken in this chicken cobb salad.
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- 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.