Hot Boiled Shrimp Recipe

Prepare Shrimp

If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Rinse shrimp under cold water and pat dry with paper towels. If tails remain and you prefer them removed for 'headless' presentation, remove tails as desired.

Place prepared shrimp in a bowl, cover with ice water and set aside while you prepare the boiling broth to ensure they stay cold until cooking (helps maintain texture).

Build the Broth

In a large stockpot (at least 6–8 quart), add 16 cups of water. Zest one lemon and then cut both lemons in half. Add the lemon halves to the pot. Add 3 tbs kosher salt, 2 tbs Old Bay seasoning, 1 tbs whole black peppercorns, 2 bay leaves, 4 smashed garlic cloves, and 1 tsp sugar. Stir to combine.

Bring to a Rapid Boil

Place the pot over high heat and bring the mixture to a rolling boil. Taste a small spoonful of the broth (careful, it's hot) and adjust seasoning if needed — it should be noticeably seasoned but not overly salty. Reduce the heat slightly if the pot threatens to boil over.

Cook Shrimp

Once the broth is at a vigorous boil, drain the shrimp from the ice water and add them in a single layer. Return the broth to a rolling boil. For large shrimp (16–20 size), cook 2–3 minutes from the moment the water returns to a full boil. Shrimp are done when they are opaque, firm, and curled into a loose 'C' shape. Avoid overcooking (they toughen if left in too long).

Shock Shrimp

Immediately remove the shrimp with a slotted spoon or drain them into a colander and plunge them into a bowl of ice water (the 4 cups ice) to stop the cooking. Let chill for 2 minutes to set texture and retain juiciness.

Finish

Drain the shrimp from the ice bath and spread them on a tray. Drizzle the 4 tbs melted unsalted butter over the warm (or briefly reheated) shrimp, sprinkle with 2 tbs chopped parsley and the lemon zest you reserved. If desired, toss gently with 2 tsp hot sauce for extra heat.

Serve

Arrange shrimp on a warmed platter, garnish with lemon wedges. Serve immediately while hot, or keep warm briefly by returning to the hot seasoned broth for 30–60 seconds prior to serving. Provide extra melted butter, lemon wedges, and hot sauce on the side.