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Quick and Easy Boiled Shrimp Recipe

Learn how to make your own boiled shrimp at home! It takes just minutes to make and boiled shrimp can be use for any recipe that calls for cooked shrimp.

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Shrimp cooks quickly. The secret is to take them out before they turn rubbery and then cool them down to stop the cooking process. Your shrimp will be ready in less than 5 minutes! Easy Peasy. You may be wondering what I did with all these boiled shrimp.

First, I mustered up all of my self-control not to devour them after I finished taking pictures. Then I chopped ’em up and put them into the most fantastic shrimp and avocado salsa (click here for the recipe).

Ingredients for Boiled Shrimp:

1.15 lbs raw shrimp (equals about 1 lb after it’s cooked), peeled & deveined (keep the shells!)
**Leave shells on if you want to serve them that way**
8 cups filtered water
1 Tbsp garlic salt (I use Lawry’s brand)
1/2 tsp ground black pepper
1-2 bay leaves

Easy Boiled Shrimp

How to Boil Shrimp:

Watch my quick video on how to peel and devein shrimp here
1. Place the shells from the shrimp in a large saucepan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.

Easy Boiled Shrimp-2Easy Boiled Shrimp-3

2. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.

Easy Boiled Shrimp-4Easy Boiled Shrimp-5Easy Boiled Shrimp Recipe with tips for tasty, juicy shrimp every time! @NatashasKitchen

Serve with your favorite cocktail sauce or use them in any recipe that calls for cooked shrimp, like that shrimp salsa that I can’t wait to share with you. I’ll post it A.S.A.P.

P.S. What’s your favorite, I mean ABSOLUTE favorite shrimp recipe? Or do you just love them with cocktail sauce? 😉

Quick and Easy Boiled Shrimp Recipe

4.95 from 54 votes
Author: Natasha of NatashasKitchen.com
Learn how to make your own boiled shrimp at home! It takes just minutes to make and boiled shrimp can be use for any recipe that calls for cooked shrimp.
Shrimp cook quickly. The secret is to take them out before they turn rubbery and then cool them down to stop the cooking process. Your shrimp will be ready in less than 5 minutes! Easy Peasy. Serve with your favorite cocktail sauce or use them in any recipe that calls for cooked shrimp
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients 

Servings: 1 lb cooked shrimp
  • 1.15 lbs raw shrimp shell-on, equals about 1 lb after it's cooked
  • 8 cups filtered water
  • 1 Tbsp garlic salt, I use Lawry's brand
  • 1/2 tsp ground black pepper
  • 1-2 bay leaves

Instructions

  • Depending on how you are serving your shrimp, you can leave the shells on or off. I peel and devein first and keep the shells for the shrimp boil.
  • Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
  • Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.
Course: Appetizer
Cuisine: American
Keyword: Boiled Shrimp
Skill Level: Easy
Cost to Make: $10-$13

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Susy
    May 17, 2022

    We are at the shore and have made this twice. It is the best. Thanks

    Reply

    • Natashas Kitchen
      May 17, 2022

      Oh I bet this is so good with fresh shrimp! I’m so happy you loved that, Susy!

      Reply

  • Dease
    April 16, 2022

    My shrimp turned out very tender. I was afraid they would be bland after cooling in the cold water, but they were just right. Thanks for another great recipe!

    Reply

    • Natashas Kitchen
      April 16, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Rick
    September 10, 2021

    Your shrimp.
    Not you’re shrimp.
    Grammar matters on blogs

    Reply

    • Natasha
      September 11, 2021

      Thank you Rick! I fixed the typos. I hope you love the shrimp.

      Reply

    • Jeff
      September 11, 2022

      Ease up, blow hole. How did you like the recipe? I thought it was spot on. Grammatical errors do not bother me one bit.

      Reply

    • TB
      September 22, 2022

      Hi Rick,
      I added a period at the end of your last sentence. You’re welcome.

      Reply

  • Flora Mondecar
    August 14, 2021

    My absolute favorite? My mother’s Shrimp Puffs with a Shrimp Sauce. I’ll have to dig for the recipe, she may have found it 60 years ago in the Long Island Times.

    Reply

    • Natashas Kitchen
      August 14, 2021

      Wow! That’s amazing, Flora! I hope you find it. Sounds delicious!

      Reply

  • Mike
    March 27, 2021

    This looks Awesome! I’m going to do this today with some nice Jumbo Key West Pinks I got! I usually grill them and they’re so good, but today I’m going to try them this way. My question is, can I use a cheesecloth bag to put all of the shrimp shells in during the boil so it’s easier to separate the shrimp when they’re done? Should still get that flavor right? TY!

    Reply

    • Natasha
      March 30, 2021

      Hi Mike, yes a cheesecloth would work fine and its a great idea.

      Reply

    • Natasha
      March 30, 2021

      Hi Mike, yes a cheesecloth would work fine and it’s a great idea.

      Reply

  • Pat Ross
    February 24, 2021

    Love your blog. Your’s is the best💕

    Reply

    • Natashas Kitchen
      February 24, 2021

      Aww, that’s the best! I’m so glad you’re enjoying my blog & recipes!

      Reply

  • Robert
    January 16, 2021

    Thanks for the hint I was frying them in a frying pan and then letting them cool for shrimp cocktail and they came out rubbery
    Regards Robert

    Reply

    • Natashas Kitchen
      January 16, 2021

      You’re welcome.

      Reply

  • Donna
    December 21, 2020

    This is simple, easy, and delicious. Followed recipe exactly…would not change anything.

    Reply

    • Natasha's Kitchen
      December 21, 2020

      That’s nice of you to share, Donna. Thank you!

      Reply

  • Christina
    October 18, 2020

    Question? Is filtered water necessary? Or can I use tap water?

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Christina, we prefer filtered but that should work!

      Reply

  • Dayle
    May 14, 2020

    Hi I have a question please. Do you start counting the two minutes after the water has come back to a boil after the shrimp is added to the pot? Thank you.

    Reply

    • Natasha
      May 14, 2020

      Hi Dayle, they should be simmering for 2-3 minutes, but you should gauge more based on the color of the shrimp since shrimp come in different sizes and the temperature of the shrimp will change the overall cook time.

      Reply

  • Kara
    November 5, 2019

    So good!!

    Reply

  • KennyD
    March 19, 2019

    tried this last night with a pound of 31-40 shrimp and it turned out terrific!

    Reply

    • Natashas Kitchen
      March 19, 2019

      That’s so great, Kenny! I’m so happy you enjoyed that!

      Reply

  • Stephanie Gerrish
    February 18, 2019

    Hi Natasha! Quick question, can I add the shrimp to the pot frozen and just cook them a little longer? Or is it best to thaw them first?

    Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Stephanie, we prefer them thawed. If you do throw it in frozen then definitely increase your cook time.

      Reply

  • Sherry
    January 8, 2019

    Hi, Natasha! This is a little late, since Christmas Eve is now over, but I want to let you know that your recipe for boiled shrimp is super easy and super good, both of which were my criteria while searching Pinterest for a recipe. My family even asked that I save your version and make it again. What a winner!

    Reply

    • Natashas Kitchen
      January 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • John McGuire
    November 27, 2018

    Hi Natasha. I’m going to try this recipe this Christmas. My father’s method had me add salt to the water, bring to a boil and cook. I notice no salt in your recipe. Also, if I boil multiple pounds, should I just multiply the ingredients. I usually do 5 lbs. Thanks

    Reply

    • Natashas Kitchen
      November 27, 2018

      I think the salted water is more of a preference. We liked it just fine without that. Yes I would double everything if doubling the recipe 🙂 Enjoy!

      Reply

  • Iris
    February 15, 2018

    Hi there,
    Followed yr directions,some of my small shrimp did not look cooked.Still sort of raw looking Continued cooking a few minutes more,not a big change.Some pink,others not so much.My question is,you say bring water to boil,then simmer,do u mean turn heat down to simmer? I kept heat boiling,was that the problem? Anyway,I ended up sauteing them,as were not done.Still were delicious!

    Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Iris, did you possibly add the shrimp frozen? If the shrimp were thawed, they should cook very quickly. Also, did you use an appropriate sized pot/pan for your shrimp (if the pot is too small for the amount of shrimp, it would cool down quickly if cold shrimp are added and you would have to wait for the water to come back to a simmer and then cook for 2-3 minutes. Smaller shrimp cook even faster – I also wonder if it is the type of shrimp you used – some shrimp look more pink than others when cooked. I hope that helps to figure it out! 🙂

      Reply

  • Elaine
    November 22, 2017

    Outstanding. I thought 1T garlic salt would be way too much, but I went ahead with it (1.5 lb shrimp) and happy I did. Simply delicious!

    Reply

    • Natasha's Kitchen
      November 23, 2017

      I’m happy to hear you enjoy the recipe Elaine! Thanks for sharing your great review with other readers!

      Reply

  • Thomas
    October 14, 2017

    After you boil the shrimp shells, recommend straining out the shells before you add the shrimp. That way you won’t have to pick out the shells…

    Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Thomas, thank you for the suggestion! I think that would work as well 🙂

      Reply

    • Elaine
      November 22, 2017

      I followed this tip , thank you!

      Reply

  • Kevin Benedict
    July 14, 2017

    What a lovely blog

    Reply

    • Natasha's Kitchen
      July 14, 2017

      Thank you Kevin! I hope you find the recipes simple and delicious!

      Reply

  • luda kogan
    August 16, 2016

    Natasha,

    Question again: I have garlic power. Can I use it ? and how much for 1,5 pd shripm ?

    Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Hi Luda, yes, replace 1 Tbsp of garlic salt with 1/2 Tbsp garlic powder and 1/2 Tbsp salt.

      Reply

  • luda kogan
    August 16, 2016

    Hi Natasha,
    I have a question regarding this boil shrimp recipe. If I don’t have garlic salt, can I use salt and fresh garlic ? Thank you !

    Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Yes Luda, that will work just fine 😀.

      Reply

  • Kim
    June 9, 2016

    Hi Natashas. I really enjoy your food blog. Can I ask you , why do u need to boil the shells?
    Thanks.

    Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      It adds a little flavor – it’s almost like cooking it in a seafood stock :).

      Reply

  • Angela
    January 31, 2016

    Yum, your shrimp looks good! How do you tell when it’s done? I’m a senior now and still love sea food. I like my mom’s simple recipe and dip:
    Boil shrimp with a small box of Pickling Spice in a cheesecloth bag. When done, strain and remove bag, serve hot.
    Dip: Just ketchup and some Worcestershire to taste. I like it better than any cocktail sauce and it’s the only way I ever eat ketchup!

    Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Hi Angela, The shrimp are done when they are pink. Make sure not to overcook them or they will turn rubbery. I love your idea of combining ketchup and Worchestershire sauce. Thank you!

      Reply

  • Laurie O
    April 3, 2014

    So you cook the shrimp in the water with the shells….then you drain the shrimp and plunge them in ice water to stop the cooking. Do you just throw the shells away? I’m guessing they have flavor in them that’s why they are put in the boiling water but I can’t see what you do with them once you cook the shrimp.

    Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      I do throw the shells away. If you want to cook and serve them with the shells on, that’s fine too. I used these in my shrimp and avocado salsa. It was so so good. I hope you get a chance to try it! 😉 https://natashaskitchen.com/2014/03/24/shrimp-avocado-salsa-recipe-giveaway/

      Reply

      • Laura
        April 4, 2022

        What about using to water or a portion to make soup? Any recipes you’d suggest for it? Thanks, Natasha. 😊

        Reply

        • NatashasKitchen.com
          April 4, 2022

          Hi Laura, I have not tested that but the only recipe that comes to mind is my fish and shrimp soup ukha recipe. You may be able to make adjustments to the recipe to use some of the shrimp water for this.

          Reply

    • Laura
      April 4, 2022

      I cut a garlic clove into 4 pieces.
      Seemed to work. I love spices and the hotter the better with my food!

      Reply

  • Jane
    March 30, 2014

    Your shrimp are yummy.

    My mother-in-law’s Shrimp Boiled in Beer:
    • 1 can (12-oz) beer per person, can be flat
    • 1 tsp pickling spice per person
    • 1 clove garlic per 2 people, peeled and sliced
    • 1/2 lb good sized shrimp in the shell per person (legs removed)
    Once beer and spices boil, add shrimp. Boil 2-3 minutes. Drain and pour onto platter. Serve hot with lemon or cocktail sauce or…

    Butter Sauce (family loves this):
    • 1 stick butter
    • 1/4 cup lime or lemon juice
    • 2 Tbsp minced fresh parsley
    • 2 Tbsp minced fresh chives
    • Few drops Tabasco sauce
    Melt the butter and stir in the remaining ingredients.

    Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      Wow that does sound delicious!! Now I’m craving shrimp and I haven’t even had breakfast this morning! 😉 Thank you so much for sharing your recipe. You are awesome!! 🙂

      Reply

  • Caroline Hurley
    March 27, 2014

    I love that you did this post! Perfectly boiled shrimp is so versatile and honestly, make me happy as is! I’d have a hard time not eating them all too!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      Me too!! All I need is a bowl of cocktail sauce for dunking and I’m a very happy girl. 😉

      Reply

  • Elle @ (Eat.Style.Play)
    March 22, 2014

    Looks really simple! I’m making a seafood salad this weekend so I’ll try making mine this way! Glad I found this blog! New fan for sure!

    Reply

    • Natasha
      natashaskitchen
      March 22, 2014

      Thank you so much Elle 🙂 Welcome to my blog. It’s so nice to meet you and I look forward to getting to know you 🙂 I look forward to exploring some of your recipes. You have a great blog!! Nice work!

      Reply

  • lyudmila
    March 22, 2014

    Hi Natasha, I really enjoy your website, I should say you are doing a great job. I find myself in your kitchen more often than in mine, lol. In my family, cooked shrimp is a treat that never goes without a simple but irresistible dip. Mix a few table spoons of mayo and an equal amount of ketchup, you will get hooked! !

    Reply

    • Natasha
      natashaskitchen
      March 22, 2014

      It sounds almost like a pinterest joke that my husband read to me the other day,.. “Honey, I didn’t have time to make dinner, I spent all day pinning great recipes!” lol. Thanks for your sweet comment. That just made my night. Is it kind of like a fry sauce? Have you tried with sriracha hot sauce and mayo? I just love shrimp and I love shrimp dipped in stuff even more 😉

      Reply

      • lyudmila
        March 23, 2014

        I’m not sure what you mean by fry sauce.

        Reply

        • Natasha
          natashaskitchen
          March 23, 2014

          It’s a dip that’s usually 2/3 mayo and 1/3 ketchup. I’ve never tried it with shrimp!! 🙂

          Reply

  • Natalie
    March 21, 2014

    My most favorite is shrimp sauteed in butter, garlic and white wine 🙂

    Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      Ooooh that sounds so amazing!! I can totally imagine eating that right now. Thanks so much for sharing 🙂

      Reply

  • Inna
    March 21, 2014

    Oh how I wish this bowl was in front of me right now.

    Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      Thanks Inna 🙂 If it makes you feel any better, I am equally teased by it. Leftovers? Yeah right! lol

      Reply

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