Hey there! I’m super excited to share my tried-and-tested method for boiling frozen shrimp. As someone who’s cooked countless batches of shrimp, I’ve learned all the tricks to get them perfect every time. Let’s dive right in!
Why You’ll Love This Method
- Takes just 15-17 minutes total
- No thawing required – straight from freezer to pot!
- Works great for shrimp cocktail, salads, or any recipe
- Super tender results (no rubber-like texture!)
What You’ll Need
- 1 pound frozen raw shrimp (peeled and deveined with tails on is best)
- 8 cups (2 quarts) cold water
- 1 tablespoon sea salt or kosher salt
- Basic seasonings (I’ll share my faves below!)
- Large pot
- Bowl for ice bath
- Slotted spoon
My Go-To Seasonings (All Optional But Recommended!)
- ½ teaspoon black peppercorns
- ½ lemon, sliced
- 2-3 bay leaves
- Optional: 2 tablespoons Old Bay seasoning (instead of plain salt)
Step-by-Step Instructions
-
Season the Water
- Pour 8 cups cold water into large pot
- Add salt and any optional seasonings
- Pro tip: Don’t skip the salt! It’s crucial for flavor
-
Get it Boiling
- Turn heat to high
- Wait for rolling boil
-
Cook Those Shrimp
- Add frozen shrimp
- Reduce to medium heat
- Cook 2-3 minutes until just pink
- Watch carefully – they cook fast!
-
Ice Bath Time
- While shrimp cook, prepare ice bath
- Mix cold water + 2 cups ice cubes
- Transfer shrimp to ice bath immediately
- Let sit 1-2 minutes
How to Tell When They’re Done
Your shrimp are perfect when:
- Color changes from gray to pink
- Form a loose “C” shape
- Look opaque instead of translucent
Warning: If they curl into tight “O” shapes, they’re overcooked!
Common Mistakes to Avoid
- Overcooking (biggest mistake!)
- Skipping the ice bath
- Not using enough salt
- Overcrowding the pot
Storage Tips
- Fridge: Keep up to 2 days
- Freezer: Up to 3 months
- Store in airtight container
FAQs From My Readers
Q: Do I have to thaw first?
Nope! That’s the beauty of this method.
Q: Can I use shell-on shrimp?
Yes! Just peel after cooking.
Q: What if my shrimp are different sizes?
Remove larger ones first as they’ll cook faster.
My Personal Tips
I’ve learned through many (sometimes failed!) attempts that:
- Fresh isn’t always better – frozen shrimp are often higher quality
- The ice bath isn’t optional – it’s key for perfect texture
- When in doubt, undercook slightly. You can always cook more, but you can’t un-cook!
Recipe Variations
Want to mix it up? Try these additions to your boiling water:
- Garlic cloves (smashed)
- White wine splash
- Beer (gives amazing flavor!)
- Cajun seasoning
Remember: Cooking should be fun, not stressful. Even if they’re not perfect the first time, keep trying!
Would you like me to explain anything in more detail? Drop a comment below!
#seafood #cookingbasics #easyrecipes #shrimprecipes
What Ingredients Are Needed
While I love making a variety of shrimp dishes and cooking shrimp in different ways (as I’ll discuss later on), sometimes it’s best to go back to the basics. For my classic frozen shrimp recipe, I use the following main ingredients:
- Frozen shrimp (thawed): I use medium, frozen, deveined shrimp (which means the main central vein is removed). You can use either tail-on or peeled shrimp!
- Smoked paprika: I personally love using smoked paprika for this shrimp recipe. It gives the shrimp an extra layer of flavor and adds some spice to the dish. If I don’t have smoked paprika on hand, I can always opt for standard paprika instead.
- My classic seasoning mixture: I combine garlic powder, onion powder, cumin, and kosher salt to create a savory, earthy flavor profile.
- Butter: Butter adds richness when cooking shrimp. You can also substitute the butter with olive oil, if desired, for dietary needs or flavor preference.
See the list of full ingredients with exact amounts in the recipe card below.
Thaw the Shrimp First
It’s best to thaw the shrimp before cooking it to avoid rubbery, overcooked shrimp. Rubbery shrimp happens when you cook fish from frozen, and the outer layer starts cooking before the inside has fully thawed. As a result, the outside can become overcooked by the time the inside is done.
The best way to thaw frozen raw shrimp is to place them in the refrigerator for 12 hours to allow them to defrost. If you don’t have those extra hours on hand, though, don’t worry! Here’s my quick method for defrosting shrimp:
- Place the shrimp in a large bowl of cold water.
- Set a timer for 15 minutes and stir the bowl every 5 minutes to break up clumps that freeze together. The shrimp should be defrosted in about 15 to 20 minutes, depending on the size of the shrimp (larger shrimp can take up to 20 minutes).
- Pat the thawed shrimp dry. This is important; otherwise, the shrimp will steam instead of cooking (unless you plan to boil or steam them).