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It's easy to make boiled shrimp. Simply drop raw shrimp 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 co*cktail sauce or melted butter, it's one of my favorite ways to enjoy shrimp.
One of my favorite appetizers to order at restaurants is a shrimp co*cktail. I love dipping the plump shrimp in the sweet/spicy co*cktail sauce.
I was so happy to discover I could easily recreate this tasty appetizer at home! It's as easy as can be - these boiled 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
- Variations
- Boiled Shrimp Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Shrimp Recipes
- Foodie Newsletter
- Recipe Card
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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 for making this recipe are included in the recipe card below. Here's an overview of the steps:
Your first step is to bring a large stockpot of salted water to a boil. Add the shrimp and gently stir.
Cover the stockpot and remove it from the heat. Leave the shrimp in the water until pink and opaque, for about ten minutes.
Lift the cooked shrimp from the water with a large slotted spoon and place them on a platter.
Refrigerate the shrimp for two hours, then serve them.
Expert Tip
For the best result, don't let the shrimp cook in rapidly boiling water, or they could become tough. Instead, cook them gently in the water's residual heat after turning the heat off and removing the pot from the burner.
Recipe FAQs
How long do you boil shrimp?
Not long! Regardless of how you cook them, shrimpare 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 shrimp recipes, you'll 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 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.
How many shrimp per person?
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.
Do you have to peel shrimp before cooking them?
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 co*cktail sauce. But I often serve them at home as a main course, 6 ounces per person, with melted butter, sriracha mayo, or tartar sauce for dipping:
I add a simple side dish such as steamed broccoli, roasted peppers, roasted asparagus, or boiled green beans (as shown in the photo below):
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
Boiled shrimp should last up to three 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
- Sesame Shrimp
- Baked Shrimp
- Shrimp Scampi
- Shrimp Stir-Fry
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Recipe Card
4.98 from 113 votes
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Boiled Shrimp
It's easy to makeboiled shrimp. Simply drop raw shrimp into boiling water, turn the heat off, cover the pot, and set your timer for ten minutes.
Prep Time10 minutes mins
Cook Time15 minutes mins
Rest time2 hours hrs
Total Time2 hours hrs 25 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 199kcal
Author: Vered DeLeeuw
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
Fill a large stockpot with water. Add 1 tablespoon of kosher salt. Bring to a boil over high heat.
Add the shrimp to the boiling water. Gently stir.
Cover the pot, remove it 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 the shrimp with co*cktail sauce or melted butter.
Video
Notes
- If your shrimp are frozen, you'll need to defrost them. 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.
- 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.
- These shrimp should last up to 3 days when properly and promptly refrigerated in a shallow, airtight container.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 199kcal | Carbohydrates: 1.7g | Protein: 38g | Fat: 3g | Sodium: 848mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
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. Click to learn more about Vered.
