Boiled Shrimp Recipe

Name: Cajun Catch Seafood Market & Delis BOILED SHRIMP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs raw shrimp (16/20 size), peeled and deveined, tails on or off as preferred; 6 cups water; 3 cups ice; 2 tbs kosher salt; 1 tsp granulated sugar; 2 tbs old bay seasoning (or seafood boil mix); 1 tbs black peppercorns; 2 whole bay leaves; 1 whole lemon; 3 whole garlic cloves, smashed; 4 tbs unsalted butter, melted (optional for dipping); 2 tbs fresh parsley, chopped (optional garnish); 4 whole lemon wedges; 2 tsp hot sauce (optional)

Inspired by Cajun Catch Seafood Market & Deli

Time30m

Serves4

Make 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 & Liquid

1 1/2 lbs raw shrimp (16/20 size), peeled and deveined, tails on or off as preferred

6 cups water

3 cups ice

Seasoning for Boil

2 tbs kosher salt

1 tsp granulated sugar

2 tbs old bay seasoning (or seafood boil mix)

1 tbs black peppercorns

2 whole bay leaves

1 whole Lemon

3 whole garlic cloves, smashed

Finish & Serving

4 tbs unsalted butter, melted (optional for dipping)

2 tbs fresh parsley, chopped (optional garnish)

4 whole lemon wedges

2 tsp hot sauce (optional)

Method

Shrimp & Liquid

Prepare shrimp

Rinse the shrimp under cold running water and pat dry with paper towels. If shrimp are frozen, thaw in the refrigerator overnight or place in a sealed bag and submerge in cold water for 20-30 minutes, changing water if necessary.

Fill a large pot with 6 cups of water. Place pot on the stove uncovered and set to high heat.

Seasoning for Boil

Add 2 tablespoons kosher salt, 1 teaspoon granulated sugar, 2 tablespoons Old Bay seasoning, 1 tablespoon whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, and the juice and squeezed halves of 1 lemon into the pot of water.

Bring the seasoned water to a vigorous rolling boil over high heat (this should take about 8–10 minutes depending on your stove). Taste a spoonful of the boiling water (when cool enough) — it should be noticeably well-seasoned; adjust with another teaspoon of salt or additional Old Bay if desired.

Reduce heat slightly if the pot threatens to boil over, but maintain a strong boil so shrimp will cook quickly and evenly.

Cooking Shrimp

Carefully add the shrimp to the boiling seasoned water in a single layer. Stir immediately to prevent sticking. Return to a boil.

Cook shrimp until they are opaque and curl into a loose 'C' shape: about 2–3 minutes for 16/20 size shrimp. Do not overcook — overcooked shrimp become tough and rubbery.

As soon as shrimp are cooked, use a slotted spoon or spider strainer to remove them from the pot and transfer immediately into a bowl filled with 3 cups of ice and cold water to stop cooking (ice bath). Let sit in the ice bath for 2–3 minutes until fully cooled.

Finish & Serving

Drain the chilled shrimp thoroughly in a colander. Transfer to a serving platter.

If using melted butter dip: stir 4 tablespoons melted unsalted butter with 2 teaspoons hot sauce (optional) and a pinch of salt. Pour into a small bowl for dipping.

Sprinkle the shrimp with 2 tablespoons chopped fresh parsley and serve with lemon wedges. Serve cold or at room temperature. Leftover shrimp will keep refrigerated in an airtight container for up to 2 days.