Boiled Peeled Shrimp

Boiled Shrimp

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.
Course Appetizer
Cuisine American
Keyword shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Rest time 2 hours
Total Time 2 hours 25 minutes
Servings 4 servings
Calories 199kcal
Author Vered DeLeeuw


  • 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.


Nutrition info is for shrimp only.


Calories: 199kcal | Carbohydrates: 1.7g | Protein: 38g | Fat: 3g | Sodium: 848mg