Hey there, shrimp lovers! After testing countless batches of boiled shrimp in my kitchen, I’m excited to share everything I’ve learned about getting that perfect, juicy texture. Let’s dive right into the most important part – exact cooking times – and then I’ll share all my pro tips and tricks
Quick Answer: Shrimp Boiling Times Chart
| Shrimp Size | Raw Shrimp | Frozen Shrimp |
|---|---|---|
| Small (41-50 per lb) | 30 seconds | 1 minute |
| Medium (31-40 per lb) | 1 minute | 1½ minutes |
| Large (21-30 per lb) | 2 minutes | 3 minutes |
| Jumbo (16-20 per lb) | 3 minutes | 4 minutes |
| Colossal (under 15 per lb) | 4 minutes | 5 minutes |
Key Factors That Affect Boiling Time
Before you start boiling keep these important factors in mind
- Shrimp Condition: Fresh vs frozen, peeled vs shell-on
- Water Amount: Use 2 quarts per pound of shrimp
- Pot Size: Larger pots maintain temperature better
- Starting Water Temperature: Hot water speeds up the process
Step-by-Step Guide to Perfect Boiled Shrimp
-
Prep Your Pot
- Fill with 2 quarts water per pound of shrimp
- Add 1 tablespoon salt per quart
- Optional: Add seasonings like Old Bay or garlic
-
Bring to Boil
- Use medium-high heat
- Wait for rolling boil before adding shrimp
-
Add Shrimp
- Gently add shrimp to boiling water
- Stir once to prevent sticking
- Start timer immediately
-
Watch for Doneness Signs
- Color changes from grey to pink
- Meat becomes opaque
- Shrimp forms C-shape
- Starts floating to surface
-
Stop the Cooking
- Drain immediately when timer ends
- Plunge into ice bath or run under cold water
- This prevents overcooking
Pro Tips from My Kitchen
-
Water-to-Shrimp Ratio
I always use plenty of water – it helps maintain temperature when adding shrimp. Trust me, 2 quarts per pound is the sweet spot. -
Seasoning Suggestions
- Basic: Salt and bay leaf
- Classic: Old Bay seasoning
- Cajun style: Add cayenne and garlic
- Lemon-garlic: Add halved lemons and crushed garlic
-
Shell On or Off?
While shell-on shrimp take slightly longer to cook (add 30 seconds), they often have better flavor. Plus, the shells make a fantastic stock!
Common Mistakes to Avoid
- Overcrowding: Don’t add too many shrimp at once
- Overcooking: Better slightly undercooked than rubbery
- Wrong Temperature: Always start with boiling water
- Skipping Ice Bath: This step is crucial for texture
Fun Variations to Try
-
Beer Boiled Shrimp
Replace some water with beer for extra flavor. I love using pilsner! -
Seafood Boil Style
Add:- Corn on the cob
- Red potatoes
- Andouille sausage
- Old Bay seasoning
-
Asian-Inspired
Add:- Ginger slices
- Garlic cloves
- Green onions
- Star anise
Storage Tips
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months if properly wrapped
- Serving: Best served chilled or at room temperature
Safety First!
Remember these important points:
- Always buy from reputable sources
- Keep raw shrimp refrigerated
- Don’t reuse boiling liquid
- Cook until completely opaque
Serving Suggestions
Here’s what I love serving with boiled shrimp:
- Classic cocktail sauce
- Lemony aioli
- Garlic butter
- Fresh lemon wedges
- Cajun remoulade
FAQ
Q: Can I reuse the boiling water?
A: Nope! Always start fresh for food safety.
Q: My shrimp are tough, what happened?
A: They’re overcooked. Next time, reduce cooking time by 30 seconds.
Q: Should I salt the water?
A: Yes! About 1 tablespoon per quart of water.
Remember, perfect boiled shrimp is all about timing and technique. Don’t be afraid to experiment with seasonings once you’ve mastered the basic timing. Happy cooking, y’all! Drop me a comment if you’ve got any questions – I’m always here to help fellow shrimp lovers!
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?
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