Hey there, fellow food lovers! I’m super excited to share my expertise on cooking shrimp perfectly. As someone who’s cooked thousands of shrimp (and messed up plenty along the way!), I’ve learned exactly what works and what doesn’t. Let’s dive into everything you need to know about cooking these delicious little crustaceans!
Quick Answer
For most cooking methods, shrimp typically needs just 2-3 minutes per side. Yep, that’s it! But wait – there’s more to the story than just timing. Let me break it down for you…
Understanding Shrimp Sizes (This Actually Matters!)
Before we jump into cooking times, you gotta know your shrimp sizes. Here’s a handy reference table
| Size Label | Count per Pound |
|---|---|
| Extra Small | 51-60 |
| Small | 41-50 |
| Medium | 31-40 |
| Large | 21-30 |
| Extra Large | 16-20 |
| Jumbo | 10-15 |
| Colossal | Under 10 |
Cooking Times by Method
Sautéing (Stovetop)
- Time: 3-4 minutes total
- Heat: Medium-high
- Pro tip: Don’t crowd the pan! Work in batches if needed.
Boiling
- Small shrimp: 2-3 minutes
- Large shrimp: 4-6 minutes
- Pro tip: Use heavily salted water – should taste like sea water!
Grilling
- Time: 2-4 minutes per side
- Pro tip: Thread them on skewers to prevent them falling through the grates
️ Baking
- Temperature: 400°F (204°C)
- Time: 8-10 minutes
- Pro tip: Arrange in single layer for even cooking
Steaming
- Time: 3-6 minutes
- Pro tip: Don’t peek! Keep that lid on!
How to Tell When Shrimp is Done
Look for these signs:
- Color changes from gray to pink
- Shape forms a loose “C” (not a tight “O” – that means it’s overcooked!)
- Flesh becomes opaque
- Texture should be firm but still tender
Common Mistakes (I’ve Made These So You Don’t Have To!)
- Overcooking – This is the #1 shrimp crime! Overcooked shrimp = rubber bands
- Not thawing properly – Never thaw at room temp!
- Overcrowding the pan – Give those babies some space
- Walking away – Shrimp cook FAST, stay put!
Pro Tips from My Kitchen to Yours
-
Thawing Method Place frozen shrimp in cold water, changing water every 30 mins. Works like a charm!
-
Seasoning Keep it simple
- Garlic (my fave!)
- Lemon
- Old Bay seasoning
- Butter
- Salt & pepper
-
Storage: Cooked shrimp lasts 3-4 days in the fridge. But let’s be real – they rarely make it that long in my house!
FAQ (Because Y’all Always Ask…)
Q: Can I cook frozen shrimp without thawing?
A: You can, but I wouldn’t recommend it. Add 1-2 extra minutes if you must.
Q: Should I remove the shells before cooking?
A: Depends! Shells = more flavor, but harder to season. I usually peel and devein first.
Q: What happens if I overcook shrimp?
A: They get tough and rubbery. Nobody wants that! When in doubt, take them out early.
My Final Thoughts
Remember, cooking shrimp isn’t rocket science, but it does need your attention. The key is watching them carefully and not getting distracted (trust me, I’ve learned this the hard way!). Once you get the hang of it, you’ll be cooking restaurant-quality shrimp in no time!
Whether you’re making shrimp scampi, grilled shrimp, or just a quick stir-fry, these guidelines will help you nail it every time. Now get in that kitchen and start cooking!
And hey, if you mess up the first time, no worries – we’ve all been there! Just remember: practice makes perfect, and there’s always more shrimp in the sea!
What’s your favorite way to cook shrimp? Drop a comment below – I’d love to hear your tips too!
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a.k.a. their poop chute. While it’s technically safe to eat, leaving the matter in will give the shrimp a gritty texture and muddy their flavor; most prefer to remove it before cooking. Now for some good news: You can buy deveined shrimp, which have this unsavory bit already removed—or ask your fishmonger to devein the little buggers for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself.Shrimp Sizes
Your grocery store is likely to carry a range of shrimp sizes: small, medium, large, jumbo, or colossal, usually categorized by how many shrimp you can expect per pound. The majority of BA’s shrimp recipes call for large shrimp unless otherwise specified (for example, our best shrimp cocktail calls for jumbo shell-on shrimp). Here’s the trouble: Naming conventions differ based on where you live and shop, so one stores large shrimp might be another’s jumbo. To keep things simple, go by weight whenever available. You’ll typically get 36–40 small shrimp per pound, 31–35 medium shrimp per pound, 26–30 large shrimp per pound, 21–25 jumbo shrimp per pound, 16–20 super jumbo shrimp per pound, or 15 or fewer colossal shrimp per pound. I.e., the higher the number, the smaller the shellfish.
If you’re using a different size shrimp than the recipe calls for, that’s fine—just adjust the cook time accordingly. Smaller shrimp will cook faster than larger ones, while the total time for bigger boys will be a little longer. Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away.Shell-On or Shell-Off
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that’s still in the shell is often less expensive than peeled shrimp, so if you don’t mind doing the work yourself, this could be a good option.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat. Shrimp that’s in the shell will sometimes come with the head attached, which is where most of the fat is concentrated; some like to cook shrimp with the heads on, twist the head off and suck out the juices. If you do decide to peel your shrimp, save the shells for shrimp stock (the key ingredient in shrimp risotto) or to add fishy flavor to sauces.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)