Cody Casey
Boiling shrimp is a quick and easy process that can be done in a few simple steps. It is important to not overcook shrimp, so it is recommended to check on them every minute or so. The first step is to boil and prepare the water. For a simple broth, you can add lemon juice, onion, celery, bay leaves, and peppercorns to a large pot of water. The second step is to add the shrimp and cook them until they are opaque and pink, floating to the top, or curled into a C-shape. The cooking time will vary depending on the size of the shrimp, but it should not exceed 6 minutes. The third step is to drain the shrimp and transfer them to an ice bath or a bowl of cold water to stop the cooking process.
| Characteristics | Values |
|---|---|
| Preparation | Thaw frozen shrimp by transferring them to the fridge overnight, placing them in a plastic bag and submerging in a bowl of cold water, or running them under cool water in a colander. Devein shrimp before cooking. |
| Broth | Combine beer, water, butter, Old Bay seasoning, onion, lemon, celery, bay leaves, and peppercorns in a large pot and bring to a boil. |
| Cooking | Add shrimp to the boiling broth, turn the heat down to medium, and cover the pot with a lid. Cook for 2-6 minutes, stirring once, until the shrimp are pink, opaque, and curled. |
| Cooling | Transfer the cooked shrimp to a bowl of ice water to stop the cooking process and let cool. Drain and pat dry. |
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What You'll Learn
How to boil shrimp in a broth
Boiling shrimp is easy and quick. The key is not to overcook them, as this can make them rubbery. Shrimp are done when they are opaque and pink with bright red tails, and curled into a spiral. The cooking time will vary depending on the size of the shrimp, with larger shrimp taking slightly longer.
To boil shrimp in a broth, start by preparing your broth. Fill a large pot with water—about 8 to 12 cups of water for every 1-2 pounds of shrimp. Add in some roughly chopped onion, lemon, celery, bay leaves, and peppercorns. You can also add in some garlic and thyme for extra flavour. Bring this mixture to a boil over medium-high heat.
Once your broth is boiling, it's time to add the shrimp. You can add peeled and deveined shrimp, or leave the shell on for extra flavour. If you're using shell-on shrimp, be sure to devein them before cooking and remove the shells after. Add the shrimp to the boiling broth and cook for about 2-3 minutes, stirring occasionally. The shrimp are done when they turn opaque and pink, and curl slightly. Be careful not to overcook them.
Once the shrimp are cooked to your liking, remove them from the broth using a slotted spoon. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain the shrimp and pat them dry. Now your boiled shrimp are ready to be enjoyed! You can serve them as-is or use them in salads, rice bowls, or your favourite recipes.
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How to prepare shrimp before cooking
Preparing shrimp before cooking is a straightforward process, but there are a few things to keep in mind to ensure the best results. Here is a step-by-step guide on how to prepare shrimp before cooking:
Thawing:
If you have purchased frozen shrimp, it is best to thaw them before cooking. While cooking shrimp directly from frozen is possible, thawing beforehand improves texture and taste. To quickly thaw shrimp, place them in a colander and run cold water over them for about 5 minutes, tossing occasionally to ensure even exposure to the water. Shrimp are ready to cook when they are soft, easily bendable, and slightly translucent. If time allows, you can also thaw shrimp overnight in the fridge. Avoid thawing shrimp at room temperature, as this can affect their texture.
Peeling and Deveining:
You can choose to cook shrimp with or without the shell on. Leaving the shell on during cooking can enhance flavor and promote even cooking, but it requires peeling before serving. If you decide to peel the shrimp before cooking, start by finding the inside curve of the shell where the legs are, then pull the shell open with your fingers. Peel back the shell, starting at the head end, and gently pull off the tail. The tail can be left on for presentation if desired. Deveining shrimp is also easier before cooking. Use kitchen shears or a paring knife to make a small incision along the shrimp's back, then use the tip of the knife or a small spoon to remove the vein.
Marinating:
While optional, marinating shrimp before cooking can add extra flavor. A simple marinade of olive oil, lemon juice, and garlic can be used, or you can experiment with other ingredients like buttermilk, hot sauce, or spices. Coat the shrimp in your chosen marinade and let them sit for at least 30 minutes to absorb the flavors.
Seasoning:
Before cooking, shrimp can be seasoned with salt, pepper, and other spices of your choice. Seasoning can be as simple or complex as you like, depending on your taste preferences and the dish you are preparing.
By following these steps, you will have well-prepared shrimp ready for cooking in your preferred method, whether it be boiling, sautéing, roasting, or another technique.
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How to cook shrimp with the shell on
Cooking shrimp with the shell on is a great way to retain flavour and promote even cooking. Here is a step-by-step guide on how to do it:
First, if your shrimp are frozen, quickly thaw them in a colander under cold running water until bendable. This will take about 5 minutes. If you are short on time, you can cook them from frozen, but be aware that you will need to increase the cooking time.
Next, heat some oil or unsalted butter in a large, heavy frying pan or pot. You will know the oil is hot enough when it coats the bottom of the pan and shimmers. Add the shrimp to the pan a few at a time so as not to chill the oil. The shrimp should sizzle as soon as they hit the pan.
Season the shrimp with kosher salt, freshly ground black pepper, or other seasonings. Then, cook until done, stirring occasionally. The shrimp will turn from grey and translucent to pink and opaque, and the tails will turn bright red. The shrimp will also curl slightly when done. This will take around 4 to 5 minutes for large shrimp, but smaller shrimp may take slightly less time, while larger shrimp will need another minute or two.
Finally, serve the shrimp immediately with lemon wedges to squeeze over the shrimp. The shells will be crispy and flavourful, and you can eat them if you wish!
Note: It is best to devein the shrimp before cooking, as it can be harder to do this neatly once they are cooked.
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How to cook frozen shrimp
There are several ways to cook frozen shrimp, including boiling, broiling, and searing. Here is a step-by-step guide for each method:
Boiling Frozen Shrimp:
- Prepare the water: Bring a large pot of salted water to a boil. You can also add a tablespoon or two of lemon juice for flavor and to help firm the flesh, but it is not necessary.
- Cook the shrimp: Add the shrimp to the boiling water and return the water to a boil. Cook until the shrimp are bright pink and the flesh is opaque, about 2 minutes for peeled shrimp, and a minute or two longer for unpeeled or larger shrimp.
- Drain and cool: Drain the shrimp in a colander or remove them from the pot with a spider. You can eat them warm or transfer them to a bowl of ice water to cool and stop the cooking process. Drain again and pat dry.
- Peel the shrimp: Peel the shrimp if necessary, but leave the tail shell on if making shrimp cocktails.
Broiling Frozen Shrimp:
- Preheat the oven and baking sheet: Set the oven to broil and place a rimmed baking sheet on an oven rack about 6 inches below the broiling element. Let the baking sheet heat up for at least 10 minutes.
- Prepare the shrimp: Rinse the frozen shrimp under cold running water for about 1 minute to remove ice crystals and thaw them slightly. Place the shrimp in a colander and toss occasionally to ensure even thawing. The shrimp should be bendable and slightly translucent when ready. Pat the shrimp dry with paper towels.
- Make a spice blend: Create a Cajun spice blend by combining salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne pepper in a large bowl. You can also use your favorite packaged spice blend, but ensure it includes salt or season the shrimp with salt separately.
- Coat the shrimp: Coat the shrimp with the spice blend.
- Broil the shrimp: Arrange the shrimp on the preheated baking sheet and broil for about 5 minutes, or until cooked to your desired doneness.
Searing Frozen Shrimp:
- Thaw and prepare the shrimp: If desired, thaw the shrimp by placing them in the refrigerator for several hours. Clean and thoroughly dry the shrimp.
- Season the shrimp: Season the shrimp with kosher salt, black pepper, and Cajun seasoning, or your preferred spice blend.
- Heat the skillet: Add oil and a little butter to a skillet over medium-high heat. Swirl the oil around to coat the bottom of the skillet once it is hot.
- Sear the shrimp: Place the seasoned shrimp in the skillet in a single layer without crowding the pan. Sear for 2-3 minutes on one side, then flip and sear the other side for about 2 minutes. Turn off the heat and spoon the oil-butter mixture over the shrimp.
- Serve: Transfer the shrimp to a serving bowl or platter and garnish with freshly squeezed lemon juice and cilantro or parsley. Serve over rice, pasta, noodles, salad, or use them for tacos, burritos, or stir-fries.
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How to serve boiled shrimp
Boiled shrimp is a versatile dish that can be served in a variety of ways. Here is a step-by-step guide on how to prepare and serve boiled shrimp:
Prepare the shrimp: Start by thawing the shrimp if they are frozen. You can do this by placing them in the fridge overnight, using a plastic bag and a bowl of cold water, or running them under cool water in a colander. Once thawed, pat the shrimp dry with paper towels. If your shrimp are shell-on, you can choose to remove the shells before cooking or leave them on for added flavour. However, it is recommended to devein the shrimp before cooking.
Cook the shrimp: Bring a large pot of water to a boil. You can add ingredients such as salt, lemon juice, onion, celery, bay leaves, and peppercorns to the water for additional flavour. Once the water is boiling, add the shrimp and cook for 2-3 minutes. The shrimp are ready when they turn opaque and pink, with curled tails, and float to the top. Be careful not to overcook the shrimp, as this can make them rubbery.
Cool the shrimp: Remove the cooked shrimp from the boiling water using a slotted spoon and transfer them to a bowl of ice water to stop the cooking process. Drain the shrimp and pat them dry. If you cooked the shrimp with the shells on, you can choose to remove the shells now or leave them on for a peel-and-eat presentation.
Serve the shrimp: Boiled shrimp can be served warm or cold and can be used in a variety of dishes. Here are some serving suggestions:
- Shrimp cocktail: Larger shrimp are ideal for shrimp cocktail. Serve the boiled shrimp with a cocktail sauce made from ketchup, prepared horseradish, lemon juice, and cayenne pepper.
- Salads and rice bowls: Boiled shrimp can be added to salads or rice bowls for a protein boost.
- Appetizers: Seasoned boiled shrimp can be served as an appetizer or used in recipes like shrimp and avocado salsa.
- Sandwiches: Shrimp sandwiches are a delicious option. You can also add them to tacos.
- Peel-and-eat: For a casual gathering, serve boiled shrimp with the shells on, along with cocktail sauce for dipping.
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