Learn how to boil shrimp with ease with this step-by-step guide. With a handful of simple ingredients, a pot of water, and raw shrimp, you can have a flavorful protein source that’s ready to eat in minutes.
I love to include seafood in my diet a couple of times a week with recipes like my Barramundi in Lemon Butter Sauce and Easy Mussels Recipe. However, when I’m short on time and need a failproof option or want to meal prep for the week ahead, I always turn to this easy boiled shrimp recipe.
Yes, you can boil shrimp by just throwing them into salted water. However, by creating a simple broth, we are able to infuse the protein with delicious flavor with very minimal effort.
This easy boiled shrimp recipe cooks in less than 15 minutes, and you’re left with plump, tender shrimp every time. They’re never tough or rubbery!
Infused with a citrusy flavor, these boiled shrimp are perfect for adding to salads, rice bowls, and all your favorite recipes.
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Why You'll Love This Recipe
✔️ Great for meal prep or making ahead
✔️ Easy and flavorful way to make shrimp
✔️ This recipe is gluten-free, dairy-free, paleo, and pescatarian
✔️ Makes a protein-packed snack and pairs with a variety of main course recipes
✔️ Cooks in minutes
✔️ Always tender and never rubbery
Ingredients
- Water - Use about 8 to 12 cups of water for every 1-2 pounds of shrimp.
- Onion - Yellow or white onion infuses the shrimp with a sweet, tangy taste.
- Lemon - The acidity helps tenderize the shrimp and adds a vibrant, refreshing, citrusy flavor.
- Celery - This complements the sweetness of the onion and adds flavor to the broth.
- Bay Leaves - Fresh bay leaves contribute to any earthy flavor and may provide digestive support.
- Peppercorns - We add fresh peppercorns for a subtle hint of spice.
- Sea Salt - Just a bit of salt enhances the flavor of the rest of the ingredients and contributes to the tenderness of the shrimp.
- Shrimp - You will need 1-2 pounds of large, deveined frozen or fresh shrimp for this recipe.
See recipe card for quantities.
The best types of shrimp to use
You can learn how to make flavorful shrimp with pretty much any kind of shrimp you have on hand. That said, there are a few types that will yield the most tender, flavorful results.
- With the shell. You can use shrimp without the shell if you’re looking for ease and convenience. However, when possible leave the tails and shells on to infuse even more flavor.
- Different sizes. I like to use large shrimp that come with 20-25 pieces per pound. They’re good for salads and added to dishes. However, if you’re using boiled shrimp for shrimp cocktails or appetizers, go for jumbo shrimp or colossal shrimp, and adjust the boiling time as needed.
- Wild, sustainable is best. I always prefer to use, wild, sustainable shrimp when possible. Typically, you can find wild, sustainable varieties at stores like Costco, Trader Joe’s, and Whole Foods or a local seafood vendor or fishmonger.
- Deveined. For convenience, I recommend using shrimp that are cleaned and deveined. I like to keep raw Argentinian red shrimp from Trader Joe’s on hand in the freezer, they are peeled and deveined and quick to defrost. If the vein is still intact, be sure to devein your shrimp before cooking.
Note: If using pink shrimp, like I do in the photos, note that they stay pink both raw and cooked. The color will just become more pronounced as they boil. Typical raw shrimp is greyish brown and turns pink when cooked.
How to thaw frozen shrimp
For the best results when learning how to cook shrimp, I recommend thawing it before cooking. Here are three ways you can do that:
- Option 1: The safest, most effective way to thaw frozen shrimp is to transfer them to the fridge overnight. Then, drain any excess water, patting the shrimp with a clean paper towel when you’re ready to use.
- Option 2: If you’re in a hurry, you can place your frozen shrimp in a plastic bag. Then, submerge the bag in a bowl of cold water. Change out the water several times, swirling the bag around until the shrimp thaw.
- Option 3: Place the frozen shrimp directly in a colander, and run them under cool water.
How to boil shrimp
- Add onion, lemon, celery, bay leaves, and peppercorns to a large pot of water. Bring the liquid to a boil, and season with salt.
- Add the shrimp to the boiling water. Cook for about 2 minutes, or until the shrimp are opaque and pink and float to the top or curl into a C shape. Be careful not to overcook!
- Use a slotted spoon to remove the shrimp from the water, and transfer them to an ice bath or a bowl filled with ice water.
- Remove the shells if needed, and proceed with any recipe. Enjoy!
How to serve
Learning how to boil shrimp is great for quick, easy meal prep. Mildly sweet, this recipe makes for a great protein-packed snack and pairs with a variety of main courses.
Here are a few ideas for pairing boiled shrimp!
- I like to add them to salads like my Kale Caesar Salad or swap it for the protein in this Easy Rice Bowl for a light meal.
- Enjoy them with pasta or zoodles and a flavorful sauce.
- Dice them up, and make shrimp, avocado, and tomato salsa.
- Serve them as a shrimp cocktail with cocktail sauce.
- Make a shrimp roll sandwich, or wrap them up in shrimp spring rolls.
- Pair them with a compound butter like my Miso Butter Sauce and your favorite sides for a simple, elegant meal.
How to tell if shrimp is cooked?
There are a few signs to watch out for when learning how to cook shrimp. Keep in mind that the cooking time will vary depending on the size of the shrimp and whether or not they have a shell.
Shrimp cook very fast. So, keep a close eye on them, and look for:
- Change of color. They should turn opaque and pink.
- Curling. Cooked shrimp will curl into themselves creating a “c” shape.
- Floating. Shrimp will start to float to the surface of the water when boiling.
Keep in mind that it’s better to pull shrimp out of the water a little early, right before they turn completely opaque. They will continue to cook as they cool unless you immediately transfer them to an ice bath.
Be careful not to overcook your shrimp, or they will become tough, dry, and rubbery. If the shrimp are shaped like an “O” they have cooked too long!
Shrimp Nutritional Values
Not only is it quick, easy, and tasty, but boiled shrimp is also full of health benefits, too! For instance, shrimp are:
- Low in calories
- Low in saturated fat
- A good source of iodine
- Rich in omega-3 fatty acids
- A good source of protein
Recipe FAQ
Small to large shrimp without the shell typically take about 2 minutes to boil. Shrimp with their shell might require an additional minute of cooking time, typically 2-3 minutes. Be sure to watch for signs of color change and curling, and adjust the boiling time as needed.
Raw shrimp will stay fresh in a sealable bag or airtight container in the fridge for 1-2 days. Cooked shrimp will keep in the refrigerator for 3-4 days. If they change in color, become limp and slimy, or give off an unpleasant odor, you will know they have gone bad.
If your shrimp are not already cleaned, I recommend rinsing them under cold water before boiling. This helps remove any dirt or debris and soften them up if they were previously frozen.
Seafood and Fish Recipes
Easy Pairings
These are my favorite dishes to serve with boiled shrimp:
How to Boil Shrimp
Ingredients
- 8-12 cups water
- 1 onion, quartered
- 1 lemon , cut in half and then into 4 pieces
- 1 celery stalk (optional), cut into 3 pieces
- 1 handful parsley (optional)
- 2-3 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon sea salt
- 1-2 lbs raw shrimp, deveined
Instructions
- Bring a large pot of water with onion, lemon, celery, bay leaves, and peppercorns to a boil. Season with salt.
- Add shrimp to the boiling water. Cook for 2 minutes or until ready. Shrimp are ready when they are opaque, have turned pink (if using pink shrimp the color will just be brighter), float up to the top, and or curled into a C-shape. Be careful not to overcook the shrimp.
- As soon as the shrimp are cooked, remove them from the boiling water using a slotted spoon. Transfer the cooked shrimp to an ice bath or a bowl filled with ice water to stop the cooking process.
- If using shrimp with shells, remove the shells after cooking.
Notes
- If using shrimp with shells on, cook the shrimp with shells intact and remove them after cooking. This will impart extra flavor.
- I prefer to use cleaned, deveined, and peeled shrimp for convenience. Trader Joe's carries wild Red Argentine shrimp that I like to keep in my freezer for when quick and easy dinner nights.
- If using frozen shrimp, thaw it completely before boiling.
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