How to Cook Perfect Boiled Shrimp Every Time

Beer and Old Bay season these peel-and-eat boiled shrimp in the Maryland style. They are simple to make and fun to eat.

One of my family’s favorite summer activities is eating at run-down seafood shacks. We love to sit around brown paper-covered picnic tables and eat boiled shrimp that you can peel and eat. Even better is recreating this experience at home in the backyard. Boiled shrimp are not only incredibly quick and easy to make but also so much fun to eat. Maryland-style is my favorite way to cook them: slowly cooked in beer and Old Bay seasoning with homemade cocktail sauce on the side. To your surprise, cooking shrimp in the shell brings out the best flavors and keeps the moisture in. Plus, it’s easier for the cook! A word to the wise: be sure to buy raw shrimp instead of pre-cooked. This is a very common mistake, and cooking shrimp twice will result in very tough shrimp.

Boiled shrimp is a classic appetizer that is simple to make, yet incredibly delicious when done right. With sweet, tender shrimp and a perfect crunch from the shell, boiled shrimp are the ultimate party food. I’ve made my fair share of boiled shrimp over the years, and have discovered the keys to ensuring tender, juicy shrimp with tons of flavor every time.

In this article, I’ll share my foolproof method for how to cook boiled shrimp, as well as tips for peeling, pairing flavors, and more. After reading this, you’ll be able to impress your guests with tender boiled shrimp bursting with flavor. Let’s dive in!

Step 1: Choosing the Right Shrimp

The first step is selecting high quality shrimp. Here are a few tips:

Buy frozen Fresh shrimp is usually previously frozen Buying frozen ensures quality
Get shell on: Shrimp cooked in the shell retains moisture better.
Devein when possible Shrimp with the veins removed cook more evenly
Size matters: Choose the size based on your recipe. Bigger shrimp are easier to peel.

For most boiled shrimp recipes, I recommend extra large (26-30 count) frozen shell on shrimp that are deveined. This maximizes flavor and makes peeling easier.

Step 2: Preparing the Shrimp

Preparing the shrimp properly is essential for even cooking. Here’s how:

Thaw completely: Thaw frozen shrimp overnight in the fridge or in cold water.
Peel the shell: If using shell on shrimp, use kitchen shears to cut along the back and remove the vein.
Rinse: Rinse the shrimp under cold water and pat dry.
Devein: Use a paring knife to remove the dark vein from along the back.

Once prepped, the shrimp are ready to cook!

Step 3: Choosing a Cooking Method

There are two easy methods for cooking boiled shrimp:

Stovetop

Bring water to a boil in a large pot.
Add seasoning like Old Bay, lemon, and/or garlic.
Drop in the shrimp and cook just until pink.

Slow Cooker

Fill a slow cooker with water, seasoning, and lemon.
Add the shrimp and cook on high 30-60 minutes.

The stovetop method is faster, while the slow cooker frees up your stove. Both yield tender shrimp!

Step 4: Perfecting the Seasoning

Boiled shrimp gets most of its flavor from the cooking liquid. Season it well with:

Old Bay: For signature seafood flavor.
Lemon: Brightens up the brininess.
Garlic: Adds a savory punch.
Beer or wine: Adds subtle flavor (optional).

Get creative with your own spice blends too. Cajun seasoning, herbs, and chili peppers all work well.

Step 5: Cooking the Shrimp

To lock in moisture and prevent overcooking, follow these tips:

Cook for 1-2 minutes until pink.
Don’t overcrowd. Cook in batches if needed.
Shell on shrimp takes 1 minute longer.
Stir halfway through cooking for even exposure.
Use a slotted spoon to transfer shrimp to a bowl once cooked.

Cooking times vary based on size. Watch closely to prevent rubbery shrimp!

Step 6: Serving and Peeling

Boiled shrimp can be served hot or chilled. For peeling:

If serving hot, let cool briefly before peeling.
Hold the body and pull off the legs first.
Starting at the head, peel off the shell in segments.
Use a seafood fork to pull out the vein.

Provide small plates for easy peeling and plenty of napkins!

Tips for the Best Boiled Shrimp

Follow these tips and tricks for tender, juicy boiled shrimp every time:

Chill the cooking liquid, then reuse it for seafood stews or rice.
Ice down peeled shrimp immediately for a chill crunch.
Toss peeled shrimp in cajun seasoning or remoulade sauce.
Skewer shrimp on lemongrass stalks for pretty serving.
Pair with spicy cocktail sauce, mignonette, or drawn butter.
Serve boiled shrimp with crusty bread for dipping in the juices.
Garnish with lemon wedges, fresh dill, and paprika.

Pairing Sides and Drinks

Accentuate the flavors of boiled shrimp with smart pairings:

Sides

Coleslaw – Crunchy twist
Corn on the cob – Summery and fresh
Potatoes – Starchy foil
Cucumber salad – Cool complement

Drinks

Light beer or pilsner
Sauvignon blanc or chardonnay
Gin and tonic
Lemonade spritzer

Pick sides and drinks that won’t overpower the shrimp’s delicate flavor.

Troubleshooting Boiled Shrimp

If your boiled shrimp turns out less than ideal, here are some common issues and fixes:

Rubbery, tough texture: Shrimp was overcooked. Use a lower heat and cook just until pink.

Bland flavor: Season the cooking liquid more aggressively next time.

Difficult to peel: Increase cooking time for easier peeling.

Curled shrimp: Don’t overcrowd the pot. Cook in smaller batches.

No pink color: Ensure shrimp was raw, not pre-cooked.

With a few minor tweaks, you can get tender boiled shrimp every time.

Favorite Boiled Shrimp Recipes

Once you’ve mastered the method, try out these tasty boiled shrimp recipes:

Cajun Boiled Shrimp: Spicy shrimp boiled in a Cajun spice broth.
Beer Boiled Shrimp: Simmered in a seasoned beer broth for full flavor.
Lemon Garlic Boiled Shrimp: Bright lemon and savory garlic amp up the flavor.
Low Country Boil: Shrimp, sausage, corn, and potatoes simmered in an aromatic broth.
Coconut Curry Shrimp Boil: Thai flavors like lemongrass and red curry paste make this unique.

The possibilities are endless! Use your favorite herbs, spices, and aromatics to customize the flavor.

How to Cook Boiled Shrimp for a Crowd

Boiled shrimp is the perfect party food. Here are a few tips for cooking shrimp for a crowd:

Cook in large batches using a stockpot or lobster pot.
Stagger cooking if doing multiple batches to prevent overcooking.
Chill some batches in ice water while cooking others.
Set up a “shrimp bar” with peeled and unpeeled shrimp.
Provide gloves and seafood forks for easy peeling.
Keep the flavored cooking liquid warm in a slow cooker for dipping.

With smart prep, you can serve piles of tender, juicy boiled shrimp to all of your guests!

how to cook boiled shrimp

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Step 2: Make the Horseradish Sauce

In a medium bowl, combine the ketchup, horseradish, lemon juice, and cayenne pepper.

Use a slotted spoon to transfer the shrimp to a platter. Serve with beer, cocktail sauce and plenty of napkins.

How to Boil Shrimp

How long do you boil shrimp before cooking?

Stir in all aromatics except lemon (if using), and bring the water to a boil. While you’re waiting, fill up a large bowl with ice—this is how you’ll cool your shrimp after they boil so they don’t overcook. When the water comes to a rolling boil, reduce the heat and simmer for 10 minutes to infuse the flavors.

How do you boil a pound of shrimp?

The ingredients you’ll need to boil shrimp are 1 pound of large shrimp, kosher salt, and a lemon. 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 1 to 2 minutes. Remove the shrimp to an ice bath, which is a bowl of water and ice.

How do you cook cooked shrimp?

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.

Do you boil shrimp if it’s hot or cold?

ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don’t care if you use cold, warm or hot water! Start cooking shrimp. The water may never come to a boil. But constantly stir srhrimp. Don’t worry about the water boiling or time, it does not matter! When you see 1 or 2 shrimp float!