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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 or use them to make a cheesy Shrimp Casserole.
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
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.
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.
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
Ingredients
- 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.
So good!!
tried this last night with a pound of 31-40 shrimp and it turned out terrific!
That’s so great, Kenny! I’m so happy you enjoyed that!
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?
Hi Stephanie, we prefer them thawed. If you do throw it in frozen then definitely increase your cook time.
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!
I’m so happy to hear that! Thank you for sharing your great review!
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
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!
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!
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! 🙂
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!
I’m happy to hear you enjoy the recipe Elaine! Thanks for sharing your great review with other readers!
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…
Hi Thomas, thank you for the suggestion! I think that would work as well 🙂
I followed this tip , thank you!
What a lovely blog
Thank you Kevin! I hope you find the recipes simple and delicious!
Natasha,
Question again: I have garlic power. Can I use it ? and how much for 1,5 pd shripm ?
Hi Luda, yes, replace 1 Tbsp of garlic salt with 1/2 Tbsp garlic powder and 1/2 Tbsp salt.
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 !
Yes Luda, that will work just fine 😀.
Hi Natashas. I really enjoy your food blog. Can I ask you , why do u need to boil the shells?
Thanks.
It adds a little flavor – it’s almost like cooking it in a seafood stock :).
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!
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!
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.
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/
What about using to water or a portion to make soup? Any recipes you’d suggest for it? Thanks, Natasha. 😊
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.
I cut a garlic clove into 4 pieces.
Seemed to work. I love spices and the hotter the better with my food!
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.
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!! 🙂
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!
Me too!! All I need is a bowl of cocktail sauce for dunking and I’m a very happy girl. 😉
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!
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!
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! !
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 😉
I’m not sure what you mean by fry sauce.
It’s a dip that’s usually 2/3 mayo and 1/3 ketchup. I’ve never tried it with shrimp!! 🙂
My most favorite is shrimp sauteed in butter, garlic and white wine 🙂
Ooooh that sounds so amazing!! I can totally imagine eating that right now. Thanks so much for sharing 🙂
Oh how I wish this bowl was in front of me right now.
Thanks Inna 🙂 If it makes you feel any better, I am equally teased by it. Leftovers? Yeah right! lol