Boiled Shrimp Recipe

Make a light brine

In a medium bowl, whisk together 3 cups cold water, 2 tablespoons kosher salt and 1 tablespoon granulated sugar until dissolved. Add the raw shrimp to the brine and refrigerate for 15–20 minutes. This step seasons the shrimp through and firms the texture. Do not brine longer than 30 minutes for large shrimp.

While shrimp brine is chilling, prepare an ice bath (a large bowl with 4 cups ice and 2 cups cold water) to stop cooking immediately after boiling.

Prepare the boiling liquid

In a large pot, add 4 cups water, 1 tablespoon salt, bay leaves, 1 teaspoon peppercorns, 1 tablespoon Old Bay (or seafood seasoning), and 2 smashed garlic cloves. Cut the lemon in half and squeeze the juice into the pot, then add the spent lemon halves. Bring the pot to a rapid boil over high heat.

Once the liquid is boiling vigorously, remove the shrimp from the brine and drain well in a colander. Do not rinse. Add the shrimp to the rolling boil in a single layer.

Return the liquid to a boil and cook the shrimp until they turn pink and opaque and form a C-shape, about 2–3 minutes for large shrimp (16/20). Do not overcook — shrimp cook very quickly.

Using a slotted spoon or a spider strainer, immediately transfer the cooked shrimp directly into the prepared ice bath to stop cooking. Leave them in the ice bath for 2–3 minutes until completely cooled.

Drain and serve

Drain the shrimp from the ice bath and pat dry with paper towels. If desired, toss the warm (or room-temperature) shrimp with 2 tablespoons melted butter and 1 tablespoon chopped fresh parsley. Arrange on a platter with lemon wedges for squeezing and serve chilled or at room temperature.

Storage: Refrigerate cooked shrimp in an airtight container for up to 3 days. Reheat gently or serve cold in salads, po'boys, or with cocktail sauce.