Hey there seafood lovers! I’ve been cooking shrimp for years, and I’m excited to share my foolproof method for boiling raw shrimp. Trust me, once you master this technique, you’ll never have rubbery shrimp again!
Why You’ll Love This Method
- Takes less than 15 minutes from start to finish
- Super easy for beginners
- Works with any size shrimp
- Produces tender, flavorful results every time
- Perfect for meal prep
What You’ll Need
Basic Ingredients:
- 1-2 pounds raw shrimp (deveined)
- 8-12 cups water
- 1 tablespoon sea salt
- 1 onion, quartered
- 1 lemon, cut into pieces
- 2-3 bay leaves
- 1 teaspoon peppercorns
- 1 celery stalk (optional)
- Handful of parsley (optional)
Equipment:
- Large pot
- Slotted spoon
- Bowl for ice bath
- Colander (optional)
Step-by-Step Instructions
1. Prepare Your Shrimp
Before we start boiling let’s get those shrimp ready
- If frozen, thaw completely (I’ll share thawing methods below)
- Clean and devein if needed
- Keep shells on for extra flavor (optional)
2. Make the Flavorful Broth
- Fill your pot with 8-12 cups water
- Add onion, lemon, bay leaves, and peppercorns
- Bring to a boil
- Add salt
3. Cook Those Shrimp!
- Add shrimp to boiling water
- Cook for 2-3 minutes until:
- They turn pink and opaque
- Float to the surface
- Form a “C” shape (not an “O” – that means overcooked!)
4. Ice Bath Time
- Prepare a bowl with ice and cold water
- Remove shrimp with slotted spoon
- Immediately place in ice bath
- Let cool for 1-2 minutes
Pro Tips from My Kitchen
How to Thaw Frozen Shrimp
Choose one of these methods
-
Overnight Method (Best)
- Place in fridge overnight
- Pat dry before cooking
-
Quick Method
- Put in sealed bag
- Submerge in cold water
- Change water every 10 minutes
- Ready in about 20-30 minutes
Best Types of Shrimp to Use
I’ve found these work best:
- Large shrimp (20-25 per pound)
- Shell-on when possible
- Wild-caught if available
- Deveined for convenience
Common Mistakes to Avoid
-
Don’t Overcook!
- Shrimp cook FAST
- Better to undercook slightly than overcook
- If they form an “O” shape, they’re overcooked
-
Don’t Skip the Ice Bath
- Stops cooking process
- Keeps shrimp tender
- Prevents rubbery texture
Serving Suggestions
Your perfectly boiled shrimp can be used in:
- Shrimp cocktail
- Salads
- Rice bowls
- Pasta dishes
- Spring rolls
- Sandwiches
Storage Tips
Keep your boiled shrimp fresh:
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (though texture might change)
FAQ
Q: Can I use frozen shrimp directly?
A: While possible, I recommend thawing first for more even cooking.
Q: How long exactly should I boil them?
A: About 2-3 minutes for regular-sized shrimp. Watch for the color change and “C” shape rather than timing exactly.
Q: Do I have to use all the aromatics?
A: Nope! Even just salt works, but the aromatics add amazing flavor.
My Personal Take
Ya know what? I used to be scared of cooking shrimp – always worried about making them tough and rubbery. But after lots of trial and error (and yes, some pretty rubber-like results!), I’ve gotten this method down pat. The key really is watching them like a hawk and having that ice bath ready to go.
There you have it – everything you need to know about boiling raw shrimp! Give it a try and lemme know how it turns out. Trust me, once you get the hang of it, you’ll be making restaurant-quality shrimp right in your own kitchen!
Remember: Practice makes perfect, and even if your first batch isn’t Instagram-worthy, they’ll still taste great!
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.
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.