Preparing a pot of Easy Boiled Shrimp is a cinch with just a few ingredients from your pantry. No need for a bottled liquid crab boil or a boxed seasoning bag. You only need seasonings, lemons, raw shrimp, and a large pot of boiling water. Then youll be eating tender shrimp in minutes!.
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We recently had friends over for a weekend where we “passed a good time”. We ate way too much, and by Sunday afternoon, we were already planning what to eat for dinner. Nothing sounded satisfying, yet we knew wed be hungry again before the sunset.
I thought about the gulf shrimp I had in the freezer and said, “Let’s boil some shrimp! Then everyone can eat it however they want!”
Some of us ate the shrimp in a Shrimp Salad, while others had them with leftovers from the night before. It was an easy meal, tasty, light, and satisfying. Adding this tasty home-made Remoulade Sauce to boiled shrimp is one of my favorite ways to eat them. Its a classic Louisiana dressing thats easy to prepare and a delightful condiment for Cajun shrimp flavor. I like this recipe so much better than any bottled remoulade sauce![feast_advanced_jump_to].
As a seafood lover living in Louisiana, I know that shrimp boils are a beloved tradition here Boiling up a big batch of shrimp with corn, potatoes and spices results in an amazing, hands-on meal that’s perfect for sharing But there’s an art to getting shrimp boiled just right – not rubbery or overcooked.
After years of trial and error, I’ve got my Louisiana shrimp boil technique down pat. Here, I’ll share my step-by-step method for how to boil shrimp so they turn out tender, flavorful and juicy every time.
Shopping for Shrimp
Obviously the star of any Louisiana shrimp boil is the shrimp themselves. For the best results opt for fresh wild-caught Gulf shrimp. Farm-raised shrimp from overseas tends to have less flavor and texture.
I recommend choosing medium-large shrimp in the 26-30 count range. This gives you a good amount of tasty shrimp meat without the hassle of dealing with tiny shrimp. As for the heads, you can use either head-on or headless shrimp in this recipe.
Pro tip: Pick shrimp that have clear eyes and a saltwater smell. Cloudy eyes and an off odor mean they’re past their prime.
Necessary Equipment
To boil shrimp like a pro, you’ll need:
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A large stockpot – I use an 8 quart size which can fit up to 10 pounds of shrimp. Go bigger if cooking for a crowd.
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A propane burner and pot stand for outdoor shrimp boils. This allows you to boil a huge batch easily.
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Mesh strainers or skimmers for retrieving the boiled shrimp.
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Heavy duty gloves to handle the hot pot.
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Large platters or paper-lined tables for dumping and presenting the finished boil.
The Perfect Shrimp Boil Seasoning
Here in Louisiana, we like our shrimp spicy and highly seasoned. The seasoning blend is what really makes or breaks a shrimp boil.
My go-to mix includes:
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Crab boil – This provides background seasoning and depth. Use about 4 cups.
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Liquid crab boil – 1 cup adds extra oomph.
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Louisiana hot sauce – 1/2 cup gives some heat.
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Onion – 1 halved onion adds flavor.
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Garlic – 2 halved heads mellows the spice.
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Lemons – 2 halved lemons give bright acidity.
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Potatoes – 10 small new potatoes cook up creamy.
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Corn – 6 ears of halved corn make it a meal.
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Salt – 1 pound seasons the water.
Step-by-Step Shrimp Boil Method
Now, let’s walk through the process of executing a perfect shrimp boil from start to finish:
1. Prep the shrimp
Give the shrimp a rinse under cold running water while manually agitating them. Keep rinsing until the water runs clear and the shrimp eyes grow in size. This helps remove grit and purges the shrimp for a better texture.
2. Bring the seasoned water to a boil
Fill a large stockpot about 2/3 full with water. Add your crab boil, liquid boil, Louisiana hot sauce, halved onion, halved garlic heads, and halved lemons. Leave out the salt for now.
Bring to a rolling boil over high heat. This can take 15-20 minutes if working with a lot of water.
3. Boil the potatoes first
Once the water is boiling rapidly, add in the potatoes. Boil for 10 minutes.
4. Add the corn
Next, add the halved ears of corn to the pot. The starch released from the potatoes will help keep the corn tender.
5. Add in the shrimp
Carefully submerge the prepped shrimp into the boiling water. Bring back up to a boil then cook for just 2 minutes.
Overcooking the shrimp is a common mistake. 2 minutes is sufficient to cook them through without making them rubbery.
6. Add the salt
Turn off the heat. Remove the halved onion and add back 3/4 pound of the salt. Let soak 10 minutes.
Taste a shrimp. If it needs more seasoning, add the remaining 1/4 pound salt.
7. Let soak
Let the shrimp soak in the spiced water another 20 minutes before serving. This infuses them with flavor and makes peeling easier.
8. Drain and serve
After the soak time, drain off the water. Dump the boiled shrimp, potatoes and corn onto a table lined with paper or directly onto platters.
Provide guests with gloves and paper towels for easy eating. Get your peel on!
Handling Leftover Shrimp
Got extras after the boil? Here are some tips:
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Refrigerate boiled shrimp in the spiced cooking liquid. Stays fresh for up to 4 days.
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Peel and freeze boiled shrimp for later use. Keeps 2-3 months.
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Make shrimp salad, tacos, pasta or gumbo with the leftovers.
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Suck the shrimp heads! The juices get very flavorful after boiling.
Tips for a Perfect Boil Every Time
Here are some additional pointers for flawlessly boiled shrimp:
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Buy the freshest wild shrimp you can find. Quality is key.
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Season aggressively. Don’t be shy with the spices and salt.
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Leave shells on while boiling for more flavorful meat.
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Don’t overfill the pot. Shrimp need room to circulate while cooking.
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Stir a few times mid-boil to prevent sticking.
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Check doneness early – shrimp overcook quickly.
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Let shrimp soak after cooking for ideal texture.
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Serve hot or cold. Both ways are delicious.
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Drink beer. A cold brew complements boiled shrimp perfectly.
Enjoy an Authentic Louisiana Shrimp Boil
Well there you have it – everything you need to know to cook up an amazing Louisiana-style shrimp boil. It’s the perfect meal for feeding a crowd or just treating yourself.
Ingredients For Easy Boiled Shrimp
- Raw shrimp that is either fresh or defrosted (if using frozen shrimp) and not peeled. Fresh seafood from the wild that was caught nearby is always best.
- water – from the tap, filtered, or bottled
- salt—your favorite kind; I like sea salt or kosher salt.
- bay leaves – dried and whole
- celery seeds – whole
- peppercorns – dried and whole black pepper
- You can use your favorite brand of Cajun seasonings or make your own, like Pink Cajun Seasoning Blend (you can use regular salt instead of pink salt).
- Half a lemon and squeeze out the juice. Fresh lemon juice is a great way to bring out the flavor of any seafood.
You may have previously used bottled or bagged pre-packaged seasoning blends for boiling shrimp or other seafood. Maybe even Old Bay seasoning mix. Thats perfectly fine, but I prefer combining my own ingredients. In this way, I know what’s in my food and can change how much flavor is in this simple shrimp boil.
Some seasoning blends tend to overpower the foods flavor. Not here! These ingredients accent the flavor of the shrimp more than the seasonings. I dont like it when you cant taste the main ingredient in a dish.
In terms of size, big shrimp are easier to peel and are what most people want for the classic shrimp boil. If fresh shrimp are whole, pinch the heads off and rinse them. You can also slit their backs and devein shrimp but dont take the shrimp shells or tails off. This makes eating boiled shrimp much more convenient with less mess. My guests always appreciate the gesture.
The amounts of ingredients are in the recipe card below, along with the nutritional information.
Instructions For Easy Boiled Shrimp
Pour water into a large stockpot and heat it over high heat. This is the first step in cooking this seafood boil. Next, add the seasonings and the lemons, stirring them with a slotted spoon. The aroma is alluring!.
Next, add the shrimp and stir to combine the flavors with the shrimp.
Cover the large pot with a lid after adding the shrimp to the hot water. It only takes 5 minutes to cook. When the shrimp turn pink, they are done. You want to be sure not to overcook them, or they will become tough and grainy. In a short amount of time, the Easy Boiled Shrimp is ready!.
Put the shrimp in an ice bath to serve cold or serve them hot right from the pot. Pour them onto a sheet pan with lemon wedges.
If fresh shrimp are whole, pinch the heads off and rinse them. You can also slit their backs and retrieve the vein but dont take the peelings or tails off. This makes eating boiled shrimp much more convenient and less messy. My guests always appreciate that gesture.
The aroma is alluring!
Cover the pot with a lid after adding the shrimp to the boiling brew. It only takes 5 minutes to cook. When the shrimp turn pink, they are done. You want to be sure not to overcook them, or they will become tough and grainy.
In a matter of minutes, the Easy Boiled Shrimp is ready!
Remove the heads of the shrimp, but do not peel them before boiling. The shells hold moisture and flavor. Before cooking, you can cut the shrimp down the back to get the dark vein, but don’t remove the shells or tails. This makes eating boiled shrimp much more convenient. My guests always appreciate this gesture.
About 2-3 minutes after the water comes to a boil.
Leave the shrimp’s peels on while it’s cooking. This will help the shrimp keep its flavor and juices.
No, rinsing will wash the taste away, plus this recipe is meant for serving hot-boiled shrimp. You can serve them at room temperature or cold by putting them on ice, but I don’t think you should put them in ice water.
Yes, you can easily overcook shrimp. A good rule to go by is when the shrimp turn pink after a few minutes of cooking. Also, when the shrimp look like the letter “c,” they are cooked. If they look like the letter “o,” they are overcooked.
If you want to learn the difference between the brown, white, and pink Louisiana Gulf shrimp, check out this article in Shrimp, Gulf | SeafoodSource.
Louisiana Shrimp Boil
How much time does it take to boil shrimp?
The overall time it takes for the entire process is about 15 to 20 minutes. Here are the ingredients you’ll need to boil shrimp: You’ll bring a large pot of salted water to a boil with some fresh lemon juice. Once boiling, add the shrimp and boil until they’re pink and cooked through, about 2 minutes.
How to boil perfect shrimp?
How to Boil Shrimp? In a large saucepan, combine the shrimp shells, one tablespoon garlic salt, 1/2 teaspoon black pepper, and the bay leaf. Bring 8 cups of water to a boil over medium/high heat. Once the water has a boil, add the peeled and deveined shrimp and cook until pink, around 2-3 minutes depending on their size.
How long do you boil shrimp for?
Shrimp should be cooked for 2 to 7 minutes, or until they float and the flesh turns opaque with pink highlights. The length of time it takes to boil shrimp is mostly determined by their size. Based on their size, the usual time to boil frozen shrimp is as follows: 30 seconds to 1 minute for little shrimp. 1 to 1 1/2 minutes for medium shrimp.