Learn how to boil shrimp in just 5 minutes. One of the quickest and easiest methods of cooking shrimp, boiled shrimp are perfect for classic shrimp cocktails, shrimp salsa, sushi rolls, and more!
Why you’ll love this boiled shrimp recipe
Have you ever wondered why someone would want to boil shrimp or even asked yourself, “Can you boil frozen shrimp?” Well, you definitely can, and boiled shrimp are incredibly versatile and can be used in many dishes, like homemade sushi rolls, or served as an appetizer. Shrimp cocktail, anyone?
Plus, this cooking method is so simple and quick!
- Failproof – I’ll walk you through the simple steps for boiling frozen shrimp and share all my tips and tricks for success.
- Flavorful – Say goodbye to bland shrimp for good! With just a few simple ingredients, we’re infusing our protein with a bright, savory, slightly herbaceous taste.
- Versatile – As mentioned, you can use boiled shrimp in SO many ways! It will become your new go-to protein source for all your favorite meals.
Put your shrimp to use in your favorite recipes. Or, pair them with a side of vegetable fried rice for a takeout-inspired meal you can have on the table in minutes!
Key Ingredient Notes
- Shrimp – You’ll need one pound of raw extra large shrimp, either frozen or fresh. Frozen EZ peel deveined shrimp are my go-to, as they’re super easy to peel and prep. Just make sure to thaw frozen shrimp before cooking. High-quality shrimp will appear firm and have a clean, briny scent. Avoid any shrimp that looks mushy or slimy and smells fishy.
- Salt and pepper – Kosher salt and black peppercorns enhance the overall flavor of the shrimp.
- Lemon – Use lemon wedges to add a bright, citrusy taste.
- Bay leaves infuse the poaching water with an herbaceousness that passes into the shrimp as they cook.
Shrimp count
Shrimp comes in many different sizes! If you’re planning on making a shrimp cocktail, I recommend jumbo shrimp. Look for the label that says 21/25, which means there are 21-25 shrimp per pound.
How to thaw frozen shrimp quickly
If you’re using frozen shrimp, you’ll want to make sure to thaw them before boiling. Otherwise, they’re likely to turn out tough and rubbery. Don’t worry if you forget to plan ahead, though. You can do so quickly!
- Place frozen shrimp in a bowl with cold tap water. Don’t use warm water to expedite the process, or you’ll start cooking the shrimp.
- Change the water a couple of times during the 10 minutes or so it takes to thaw.
- Ta-da! Your shrimp are thawed.
How to peel shrimp
I like to peel my shrimp before cooking. To do so, I thaw the shrimp in cold water for about 5 minutes. The shrimp will be semi-frozen, hard, but easy to peel.
Then, I put the peeled shrimp back into the cold water. By the time all shrimp are peeled, they will be pretty much all thawed and ready to use!
How to boil shrimp
- Bring a large pot of water with aromatics, if using, to a boil. Use about 2 quarts (2 liters) for every 1-2 pounds of shrimp.
- Add the shrimp, and simmer until they turn opaque and pink. This only takes about 2 minutes!
- Immediately transfer the boiled shrimp to a bowl of ice water. This stops the cooking process.
- Serve immediately, or drain, and use the shrimp in your recipe of choice.
Adjust the cooking time
It typically takes about 2 minutes of cooking time to boil 26/30 count shrimp. However, you may need to adjust this depending on the size of your shrimp.
Tips for Success
- Thaw the shrimp completely before boiling. This helps them cook quickly and evenly and prevents them from becoming rubbery.
- Don’t skip the aromatics. Plain old boiling water will do the job, but you’ll be left with plain, boring, unseasoned shrimp. Aromatics are the secret to a flavorful shrimp cocktail!
- Check for doneness. There will be clear visual clues that indicate when your shrimp are fully boiled. Watch for them to turn opaque pink with bright red accents and curl into a perfect c shape. Then, pull them out of the hot water immediately.
Make-Ahead Tips:
- Thaw frozen shrimp in the fridge a day or two before boiling.
- Store uncooked shrimp in an airtight container in the fridge.
Storing Tips:
- Store boiled shrimp in an airtight container in the fridge for up to 3-4 days.
- To freeze, let your shrimp cool completely, and quickly chill them in the fridge. Then, transfer them to a freezer-safe container, and freeze for up to 3-6 months.
- Thaw in the fridge overnight when you’re ready to serve and enjoy cold. Or, quickly warm them in a skillet over medium heat on the stove.
FAQs:
I like to use extra-large shrimp. It is usually labeled as 26/30 count. Frozen EZ peel deveined shrimp is my go-to, as they’re super easy to peel and prep. Just make sure to thaw frozen shrimp before cooking.
Cooking time depends on the size of the shrimp. Typically, 2 minutes is perfect for 26/30 count shrimp.
Most of the time rubbery shrimp is a result of overcooking. Make sure you cook until you no longer see any more gray. Then, throw them in that ice bath to stop the cooking and keep the tenderness.
More Seafood Recipes
How to Boil Shrimp
Ingredients
- 1 lb raw extra large shrimp peeled and deveined Note 1
- 1 teaspoon coarse kosher salt
- Lemon wedges optional
- Black peppercorns optional
- Bay leaf optional
Instructions
- Bring a large pot of water with aromatics, if using, to a boil. (TIP: About 2qt/2L of water is enough for 1-2lbs of shrimp.)
- Add shrimp and simmer for about 2 minutes, or until shrimp turn opaque and pink. Immediately transfer the cooked shrimp into a bowl of ice water. (Note: Cooking time depends on the size of the shrimp. 2 minutes is perfect for 26/30 count shrimp.)
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– Store boiled shrimp in an airtight container in the fridge for up to 3-4 days.
– To freeze, let your shrimp cool completely, and quickly chill them in the fridge. Then, transfer them to a freezer-safe container, and freeze for up to 3-6 months.
– Thaw in the fridge overnight when you’re ready to serve and enjoy cold. Or, quickly warm them in a skillet over medium heat on the stove.
Nutrition
Yes, 2 minutes followed by icebath. Save shrimp water, add chicken boullion paste, bay leaves, smoked paprika and boil shells for one hour and strain = shrimp stock.
Hi, Krusatyr!! Yep, love your shrimp stock method. Thanks for sharing!!
I made this shrimp today. Excellent!! I didn’t have lemon. And I added
Mrs. Dash 1 tsp. So good.
Can you boil fully cooked frozen shrimp and for how long
😊
Hi, Ruth. Why you want to boil fully cooked shrimp?
My new “go-to” recipe for shrimp! Thank you!
Yay, so happy to hear that. Thank you for your feedback, Trina!
I am very glad that I looked up the proper way to cook shrimp because I cooked shrimp once or twice before and cooked the shrimp approximately 7 to 10 minutes long. Yes they were a bit rubbery but I love shrimp so I ate them but I also never knew about cooling the shrimp down in the ice bath. I guess you learn new things every day all you need to do is seek out what your looking for. I have to run, the market has raw shrimp on sale $5.99 a pound for extra large shrimp 26 to 30 per pound so their calling out my name.
Hi, Michael! So happy you ran across my recipe and it was helpful!! Hope you enjoyed perfect shrimp! It sounds like you found a great deal!!
My shrimp turn out 😋 really good ☺️.
Bless you, Theresa
Yay, so happy you tried and loved the recipe, Theresa! Thank you for your feedback!
Hi Shinee, nothing wrong with your recipie, just a few tips to kick it up a notch. Been cooking shrimp for over 50 years. 2 tips I can add. During the later stage of the thaw process or better yet if you can obtain true fresh shrimp add a tablespoon of Kosher Salt and a tablespoon of baking soda to the final 30 minutes. Not gonna go into the science but you will notice a plumper shrimp. More importantly the cooking process. Bring your water and aromatics to a full rolling boil for several minutes. Dump your fresh or completely thawed shrimp into the full boiling pot. Immediately remove from stove top and cover for exactly 8 minutes. For anything smaller than 40 to 50 count size subtract one minute. After the 8 minutes dump shrimp into a collander and serve immediately or if using in a recipie place hot shrimp in a sealed bag and immerse in ice water to halt. This method allows the seasonings to remain with the shrimp vs rinsing the flavor off.
Hi, John! Thank you SO much for sharing your method and tips!! I’m excited to try your method next time!!