Hot Boiled Shrimp Recipe

Thaw and clean

If shrimp are frozen, thaw in a bowl of cold water for 20–30 minutes. Rinse under cold water and pat dry with paper towels. If shrimp are un-deveined and you prefer, remove the vein by making a shallow cut along the back and pulling out the dark vein.

Cut the lemon in half. Reserve one half for the cooking liquid and slice the other half into wedges for serving.

Bring liquid to a boil

In a medium saucepan or pot, combine 3 cups water, kosher salt, Old Bay seasoning, bay leaf, and peppercorns. Squeeze the juice of half a lemon into the water and then add the spent half to the pot. Bring the mixture to a rolling boil over high heat.

Adjust seasoning

Taste the boiling liquid carefully by dipping a spoon (cool it briefly) — it should be noticeably salty and seasoned but not overpowering. Adjust with up to 1/2 tbs more salt or 1/2 tbs more Old Bay if desired.

Add shrimp and boil briefly

Add the shrimp to the rolling boil in a single layer. Stir gently to separate. Return to a boil and cook just until the shrimp turn pink, opaque, and curl into a loose C-shape: about 2–3 minutes for large shrimp (timing will be shorter for smaller shrimp).

Immediate chill or drain

As soon as shrimp are cooked through, use a slotted spoon to transfer them to a bowl of ice water to stop cooking (recommended if serving chilled) or drain them in a colander and let rest for 1 minute if serving warm. Do not overcook — overcooked shrimp become rubbery.

Butter and garnish

If serving warm, melt 2 tablespoons unsalted butter in the warm pot or a small skillet with 1 teaspoon hot sauce (optional) and toss the drained shrimp briefly to coat. Sprinkle with chopped parsley and squeeze fresh lemon wedges over shrimp. If shrimp were chilled, you can toss them with the melted butter or serve plain with lemon wedges and hot sauce on the side.

Serve immediately with lemon wedges and optional cocktail sauce or melted butter. Leftover shrimp can be refrigerated in an airtight container for up to 2 days.