Louisiana Style Boiled Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold running water and pat dry with paper towels. Leave shells and tails on for maximum flavor and protect the texture; remove the vein if not already deveined.

Build the boiling liquid

In a medium saucepan or pot large enough to hold 3 cups plus the shrimp, combine 3 cups water, 2 tablespoons crab/seafood boil seasoning, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, quartered onion (¼ piece), half a lemon (cut side down), and the parsley bunch if using. If you want more heat, add 1 teaspoon cayenne pepper. Bring the mixture to a rolling boil over high heat.

Simmer to infuse

Once boiling, reduce heat to medium and let the pot simmer for 5 minutes so the flavors meld and the aromatics release into the liquid.

Cook shrimp

Raise heat to return to a gentle boil. Add the 10 shrimp in a single layer. Cook just until the shrimp turn opaque, pink, and curl into a loose 'C' — about 2 to 3 minutes depending on size (16–20 count). Avoid overcooking; shrimp will become rubbery if cooked too long.

Shock and stop cooking

Immediately remove the shrimp with a slotted spoon and transfer them to a bowl of ice water or run under cold water for 30–60 seconds to stop the cooking. This keeps the texture firm and prevents carryover cooking.

Drain the chilled shrimp and pat lightly dry. Serve warm or chilled according to preference. Arrange on a platter with lemon wedges and a small bowl of melted butter for dipping and, if desired, cocktail sauce on the side.

To eat (Peel & Eat): hold the shrimp by the tail, peel away the shell starting at the underside, remove the legs and shell, detach the tail if you prefer, and dip in melted butter or cocktail sauce. Discard shells responsibly.

Storage: Refrigerate any leftover boiled shrimp in an airtight container for up to 2 days. Reheat briefly in warm (not boiling) water or enjoy cold.