Low Boiled Shrimp Recipe
Make Low Boiled Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Brine
Aromatics & Seasoning (optional but recommended)
Serving (optional)
Method
Shrimp and Brine
Prepare brine
In a large bowl or pot, combine 6 cups cold water, 2 tablespoons kosher salt and 1 tablespoon granulated sugar. Stir until salt and sugar dissolve. Add 3 cups of ice to the mixture to bring temperature down; the brine should be very cold (near 40°F / 4°C).
Prepare shrimp
Rinse shrimp briefly under cold running water. If shrimp are not deveined, remove the digestive tract with a small knife or shrimp deveiner. Leave shells on to preserve flavor during the quick cook.
Add aromatics to brine (optional)
If using aromatics, add 2 bay leaves, 1 teaspoon peppercorns, 1 whole lemon halved (reserve wedges for serving), and 1 teaspoon Old Bay to the cold brine and stir gently.
Low boil (gentle poach)
Bring a medium pot of water (enough to cover the shrimp) to a gentle simmer with no vigorous rolling — you want small bubbles, not a full boil. Remove from direct high heat briefly so it is just below boiling and then add the shrimp in a single layer. Cook for 2 to 3 minutes for large shrimp (16/20) until they turn opaque and curl into a loose 'C' shape. Do not overcook — shrimp will finish cooking slightly from residual heat.
Shock in ice bath
Immediately using a slotted spoon transfer the cooked shrimp from the simmering water into the prepared ice-cold brine. Let them sit in the ice brine for 3 to 5 minutes to stop cooking and chill thoroughly.
Drain and chill
Remove shrimp from the ice brine, drain well in a colander, and optionally pat dry with paper towels. Transfer to a serving platter or an airtight container and refrigerate until ready to serve. Keep them chilled on ice if serving immediately.
Serving & Notes
Serve chilled with cocktail sauce and lemon wedges. Optionally peel tails before serving or invite guests to peel themselves. Leftover cooked shrimp will keep in the refrigerator for up to 2 days in an airtight container.
Timing note: If shrimp are smaller, reduce cook time to 1–2 minutes. For jumbo shrimp (8/12), increase cook time slightly to 3–4 minutes but monitor closely to avoid toughness.