Hey there, shrimp lovers! I’ve been cooking shrimp for years, and lemme tell you – the whole “to peel or not to peel” debate is something that comes up ALL the time in my kitchen. Today, I’m gonna break down everything you need to know about this common cooking dilemma.
Quick Answer
You can boil shrimp either way – peeled or unpeeled. But here’s the deal: each method has its own perks. I’ll help ya figure out which way works best for your specific needs.
The Great Shrimp Shell Debate
Keeping the Shells On: The Pros
- Locks in that amazing moisture and flavor
- Creates natural protection from overcooking
- Makes a super flavorful broth
- Perfect for casual, hands-on eating experiences
Taking Them Off: The Pros
- Cooks faster and more evenly
- Way easier to season directly
- No mess while eating
- Perfect for recipes where presentation matters
Let’s Talk About Cooking Times
Here’s a handy table I’ve put together from my experience
| Shrimp Size | Shell On | Shell Off |
|---|---|---|
| Small | 4-5 mins | 2-3 mins |
| Medium | 5-6 mins | 3-4 mins |
| Large | 6-7 mins | 4-5 mins |
My Foolproof Boiling Method
What You’ll Need:
- 1 pound raw shrimp
- 8 cups water
- 1 tbsp garlic salt
- 1/2 tsp black pepper
- 1-2 bay leaves
Steps:
- If peeling, save those shells! (They’re flavor gold)
- Bring water and seasonings to a boil
- Drop in your shrimp
- Cook until they’re pink and curled (use my time chart above)
- Immediately plunge into ice water
Pro Tips from My Kitchen
-
Don’t Waste Those Shells!Even if you’re team “peel first,” save those shells to make an amazing seafood stock
-
The Ice Bath Trick
Ya know what’s worse than undercooked shrimp? Overcooked rubbery ones! Always have that ice bath ready. -
Season That Water
Whether you’re team peel or no-peel, make sure your cooking water is well-seasoned. I like adding lemon slices and garlic too!
When to Definitely Peel First
- Making shrimp cocktail
- Adding to pasta dishes
- Using in salads
- Making shrimp sandwiches
When to Keep Shells On
- Hosting a shrimp boil
- Making seafood stock
- Going for maximum flavor
- Planning a casual dinner
Common Mistakes to Avoid
Listen, we’ve all been there. Here are some oopsies I’ve made so you don’t have to:
- Overcooking (they get rubbery real quick!)
- Under-seasoning the cooking water
- Forgetting the ice bath
- Throwing away those precious shells
The Bottom Line
Here’s what I’ve learned after countless shrimp-cooking sessions: there’s no absolute right or wrong answer. It really depends on what you’re cooking and how you’re serving it.
If you’re making something fancy where presentation matters – peel those babies first. But if you’re after maximum flavor and don’t mind getting your hands dirty, leave those shells on!
Remember, practice makes perfect, and don’t be afraid to experiment with both methods to find what works best for you.
Quick Decision Guide:
- Hosting a casual party? → Shells on
- Making elegant appetizers? → Shells off
- Creating a seafood stock? → Shells on
- Adding to pasta? → Shells off
So there ya have it, folks! Whether you’re team peel or team shell, just remember the most important thing is not overcooking those precious shrimp. Trust me, nobody likes rubber bands for dinner!
P.S. – If you found this helpful, make sure to check out my other seafood cooking guides. I’ve got tons more kitchen wisdom to share!
Ingredients for Boiled Shrimp:
1.15 lbs raw shrimp (equals about 1 lb after it’s cooked), peeled & deveined (keep the shells!) **Leave shells on if you want to serve them that way** 8 cups filtered water 1 Tbsp garlic salt (I use Lawry’s brand) 1/2 tsp ground black pepper 1-2 bay leaves
How to Boil Shrimp:
Watch my quick video on how to peel and devein shrimp here. 1. Place the shells from the shrimp in a large saucepan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
2. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.
Serve with your favorite cocktail sauce or use them in any recipe that calls for cooked shrimp, like that shrimp salsa that I can’t wait to share with you. I’ll post it A.S.A.P.
P.S. What’s your favorite, I mean ABSOLUTE favorite shrimp recipe? Or do you just love them with cocktail sauce?
Shrimp Boil For Two | Cooked Indoors On A Stove | Perfect Easy Peel Shrimp Everytime
FAQ
Can I do a shrimp boil with peeled shrimp?
Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp.
Can you saute shrimp with shell-on?
Heat the oil in a heavy pan (a cast-iron pan is great for this), large enough for the shrimp to fit in one layer. When the oil is hot, start adding the shrimp to the pan—just a few at a time so as to not chill the oil. Cook for 3 to 4 minutes, until the shrimp turn pink and the shells start to crisp up.
What not to do when cooking shrimp?
When cooking shrimp, avoid overcooking, improper thawing, and not deveining them. Overcooked shrimp become tough and rubbery, while improper thawing can lead to a soggy texture.
What part of the shrimp should always be removed before cooking?
Skipping the Deveining Step
The dark line running along the back of shrimp is its digestive tract. While it’s not harmful to eat, it can taste gritty and unappetizing. Deveining shrimp may seem like an optional step, especially if you’re in a rush, but it makes a noticeable difference in the quality of your dish.