Corn on the cob pieces, shrimp, smoked sausage, and baby potatoes are all mixed together in this easy chicken and shrimp boil. It’s cooked in a flavored broth then tossed in a seasoned butter. Best part is it’s ready in about 30 minute.
A shrimp boil is one of our favorite summer meals. This hearty dinner is a great way to enjoy summer corn. Plus, it’s loaded with so much flavor from andouille sausage, potatoes, shrimp and Old Bay seasoning.
A lot of sheet pan shrimp boil recipes call for baking them in the oven. But my recipe is the traditional way, which is to cook everything in a big pot on the stove. It’s called a “shrimp boil” for a reason! This seafood boil is so easy that you’ll love it.
Shrimp boils are a delicious southern tradition, but getting the shrimp just right can be tricky. Undercook the shrimp and they’ll be chewy and flavorless, overcook them and you end up with rubbery, dry shrimp. So how long do you boil shrimp to get tender, juicy, perfectly cooked shrimp boil every time? Read on for tips, times, and techniques to help you master the shrimp boil.
The Key is All About Shrimp Size
The most important factor in determining shrimp boil time is the size of the shrimp. The general rule is that the smaller the shrimp the less time they need. Large shrimp take longer to cook through to the center than tiny shrimp.
Here’s a handy shrimp boil time chart based on shrimp size:
- Extra small (61/70 per pound): 1 minute
- Small (41/50 per pound): 1-2 minutes
- Medium (31/40 per pound): 2-3 minutes
- Large (26/30 per pound): 3-4 minutes
- Extra large (21/25 per pound): 4-5 minutes
- Jumbo (16/20 per pound): 5-6 minutes
As you can see the range increases as the shrimp get bigger to account for differences within each size range. If your shrimp are on the smaller end of a size range start with the lower boil time and check for doneness. It’s easy to let them cook longer if needed, but you can’t undo overcooked shrimp!
Should You Boil Frozen Shrimp?
Many cooks wonder if it’s okay to boil frozen shrimp or if they should thaw them first. You can absolutely boil shrimp straight from the freezer! Just add 1-2 minutes to the boil time above to account for the frozen state.
Boiling frozen shrimp helps them hold their shape and texture better than thawing first. The quick boil from frozen firms up the shrimp nicely.
If you want to thaw first, place the frozen shrimp in a bowl in the fridge overnight or run under cool water for 15-30 minutes until thawed and flexible. Then boil for the times above.
How to Tell When Shrimp Are Done Boiling
The shrimp boil times above will prevent overcooking, but how do you tell exactly when they’re perfectly cooked? Signs shrimp are done boiling include:
- Bright orange color throughout
- Plump, curled shape
- Flesh that feels firm yet yields slightly when pressed
- Translucent, milky white interior
Practice makes perfect! Cook shrimp a few times and you’ll quickly learn the visual cues. Err on the side of slightly underdone since carryover cooking will finish them off the pan.
If you cut into a shrimp and it’s still grayish or translucent in the center, boil 30 seconds to 1 minute longer.
Useful Tips for the Best Shrimp Boil
Beyond nailing the cook time, a few simple tips will help ensure tender, flavorful boiled shrimp every time:
- Use plenty of water. Use about 4 quarts of water per pound of shrimp. Crowding the pot can lower the water temperature.
- Season the water. Add seasoning like Old Bay, lemon, garlic, herbs, onions, and corn/potatoes if making a low country boil.
- Don’t stir the shrimp. Let them boil gently – stirring can break them up.
- Cool quickly. Plunge into an ice bath to stop the cooking, helps prevent overcooking.
- Pat dry before saucing. Dab with paper towels before tossing with butter, spices, etc. Wet shrimp won’t absorb flavors as well.
Armed with the right cook time for your shrimp and these tips, you’ll be a shrimp boil pro! Now it’s time to enjoy tender, juicy, perfectly cooked shrimp.
Shrimp Boil Seasoning Ideas
While shrimp are the star in a southern shrimp boil, the seasonings added to the pot are key. Here are some tasty seasoning ideas to infuse big flavor:
Classic: Old Bay, lemon, garlic, bay leaves, peppercorns
Spicy: Chili powder, cumin, oregano, crushed red pepper, garlic
Herby: Parsley, basil, dill, tarragon, lemon, garlic
Cajun: Onion, celery, garlic, cayenne, paprika, thyme, bay leaves
Seafood: Clam juice, shrimp stock, Old Bay, lemon, garlic
Get creative with your own signature spice blends! Let the seasonings infuse into the sweet shrimp as they gently boil until perfectly cooked.
Turn Up the Flavor with a Low Country Boil
For next level flavor, transform your shrimp boil into a Low Country Boil by cooking sausage, corn, and potatoes right in the pot! Here’s how:
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Prep the ingredients: Peel/devein shrimp. Cut smoked sausage into chunks. Halve small red potatoes. Shuck corn and remove silk.
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Layer the pot: Add potatoes and sausage first since they take the longest. Then add corn and seasoning. Top with shrimp.
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Boil until done: Cook about 10 minutes for potatoes, then 5 minutes for corn. Add shrimp last and boil just until cooked through.
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Drain and serve: Carefully drain the contents into a large bowl or spread on a table covered in newspaper. Sprinkle with more seasoning and dive in!
The shrimp soak up tons of flavor from the smoky sausage, tender corn, and seasoned broth. Double the recipe for a crowd – low country boils are ideal summer entertaining fare.
Quick & Easy Shrimp Boil Stove Recipes
While the old-fashioned pot on a burner method works great, you can also boil shrimp right on the stovetop for a speedy meal any night of the week.
Easy Skillet Shrimp Boil
- Heat oil in a large skillet over medium high heat.
- Add desired seasoning blend and let toast 30 seconds.
- Add cubed potatoes and sliced sausage. Cook 5 minutes, stirring occasionally.
- Add corn kernels and cook 2 minutes more.
- Stir in shrimp and cook just until opaque, about 3 minutes.
- Remove from heat and serve.
Speedy Sheet Pan Shrimp Boil
- Toss potatoes, sausage, corn, and shrimp with Cajun seasoning on a sheet pan.
- Roast at 450F for 15-20 minutes, stirring halfway, until shrimp are cooked through.
- Finish with a squeeze of lemon juice and enjoy!
These stovetop shortcuts deliver the classic flavors of a shrimp boil in a fraction of the time. Whip one up any night of the week for an easy, delicious, and satisfying meal. Just be mindful of the shrimp size and boil times so they turn out tender and juicy.
How Long to Boil Large Shrimp
Let’s talk specifically about cooking times for those big boys – jumbo and extra jumbo shrimp. These shrimp make quite the presentation, but their size means they need extra time to cook through.
Follow this guide for big shrimp:
- Jumbo shrimp (16/20 per pound): Boil for 5-6 minutes
- Extra jumbo shrimp (11/15 per pound): Boil for 6-7 minutes
The boil time increases for jumbo shrimp since the insides take longer to come up to temperature. With an extra minute or two of boiling, the centers will cook through without the exterior getting overdone.
Other tips for big shrimp:
- Use plenty of water – overcrowding lowers temp
- Season the poaching liquid
- Cook frozen jumbo shrimp straight from freezer
- Cool in an ice bath immediately after boiling
With a few trial runs, you’ll get the timing down pat for boiling large shrimp.low country boils are the perfect opportunity to break out those impressive jumbo shrimp. Just keep a close eye on the pot and test for doneness frequently for tender, juicy results.
How Long Should You Boil Shrimp for Salads and Cocktails?
Delicate cold shrimp salads and shrimp cocktails call for tender, perfectly cooked shrimp. Luckily the boiling method lends itself well to these chilled shrimp recipes.
For boiled shrimp destined for salads, cocktails, and appetizers, use extra small or small shrimp. Their shorter cook time prevents overcooking.
Follow these guidelines:
- Extra small shrimp: Boil just 1 minute
- Small shrimp: Boil 1-2 minutes
It’s easy to overcook small shrimp, so err on the lower end of cook times. Test for doneness by cutting into a thick piece – if any translucent gray remains, allow another 30 seconds.
Shock in an ice bath immediately to stop the cooking. Peel, devein, and pat dry before using. The brief gentle boil leaves small shrimp with a tender, smooth texture ideal for chilled applications.
With the right shrimp size, cook time, and a few simple tips, you can master the perfect shrimp boil. Adjust boiling times based on whether shrimp are raw
Can You Boil Frozen Shrimp?
You can use frozen shrimp, but they need to be thawed first. If the shrimp are big, they’ll need a lot of time to thaw, so make sure you plan that ahead of time.
How long to boil shrimp?
It will take about 2-3 minutes to boil the shrimp, depending on their size. Make sure to thaw frozen shrimp before boiling.
How to Boil Shrimp | How Long to Boil Shrimp | Boiling 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?
Here’s how to boil shrimp in three simple steps: Fill a medium-large pot of water half-full, about 2 quarts (2 liters) of water per pound of shrimp. Bring to a rolling boil and add the shrimp. Simmer until the time’s up or they float. Drain and cover with cold water or ice water to stop the cooking process. How to tell when shrimp is done?
How do you cool shrimp after boiling?
Fill a large pot with water until a little more than halfway full. 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.
How do you make a shrimp boil at home?
Shrimp boils are a classic festive meal to share with a group. They’re really fun and easy to make at home anytime you need to feed a crowd. Fill a large pot with 6 quarts of water. Cut the whole lemons in half. Squeeze the juice into the water and add the squeezed lemon halves as well. Add the Old Bay, garlic cloves, onion, and salt.