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Learn how to boil shrimp perfectly every time with my simple step-by-step guide featuring tender, juicy results. It’s ideal for shrimp cocktail or any seafood recipe that calls for cooked shrimp!
Turns out, boiled shrimp is super simple and satisfying, with sweet, briny flesh and a tender, delicate texture. The most popular way to use boiled shrimp is for shrimp cocktail, but I use it for other recipes too.
The advantage of boiling is that the shrimp keeps well at room temperature, making it perfect to sit out on a platter while entertaining. How to boil shrimp? Here’s the method I’ve used countless times for parties, salads, and quick weeknight meals, and it’s become one of my favorite reliable techniques.
Why Boil Shrimp?
I often make Grilled Shrimp and Sauteed Shrimp because they’re so simple and delicious, great for serving with rice or side dishes. But boiled shrimp has distinct advantages, too.
First of all, it’s super simple and totally hands off. But the real beauty is that boiled shrimp stays fresh at room temperature for a couple of hours, so it perfect for party platters or even salads. Whether you’re making shrimp cocktail or meal prepping shrimp for salads, this method works. I also like the leftovers better of boiled shrimp vs sauteed.
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Step by Step: How to Boil Shrimp
The ingredients you’ll need to boil shrimp are 1 pound of large shrimp, 1 teaspoon salt, and ½ lemon.
How long to boil shrimp? The cook time is about 2 minutes, until the shrimp are pink and cooked through, though timing varies based on the size and shell. Here’s what to do (or jump to the recipe below):
Step 1: Prepare your ice bath. Fill a large bowl with ice and cold water.
Step 2: Bring the water to a boil. Add 12 cups of water to a large pot with 1 teaspoon of kosher salt and squeeze in the juice from half a lemon. Bring this to a rolling boil.
Step 3: Add the shrimp. Drop in 1 pound of shrimp and cook for 1 to 2 minutes until they’re pink and cooked through.
Step 4: Shock in ice water. Using a slotted spoon, immediately transfer the shrimp to the ice bath. This stops carryover cooking and locks in the tender texture.
Step 5: Remove shells and season. If you cooked shell-on shrimp, peel them now (I like leaving the tails on for shrimp cocktail). Pat dry and add a sprinkle of additional salt and a squeeze of fresh lemon.
Best Shrimp for Boiling
Size: If you’re going to make shrimp cocktail, use large shrimp with the tail on for the best presentation. The shrimp pictured here are the size 16 to 20 count. I also like using medium shrimp, which are more bite-sized.
Shell: I recommend boiling shrimp with the shell on for the best flavor, but tail on shrimp also works. It’s helpful to buy shrimp that has already been deveined. (If your shrimp are not deveined, here’s how to devein shrimp.)
Fresh vs Frozen: Both work. High-quality frozen shrimp are typically flash-frozen right after harvest, preserving peak freshness. The “fresh” shrimp at many fish counters have often been previously frozen.
How to Thaw Frozen Shrimp
Frozen shrimp needs to be thawed before boiling, and I have two reliable methods depending on my timeline:
- Place the frozen shrimp in the refrigerator to thaw overnight.
- Or on the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
See more in my guide, How to Thaw Frozen Shrimp for more.
What to Serve with Boiled Shrimp
Boiled shrimp are very versatile: I use them in dozens of different ways:
- As an appetizer: The classic presentation is with shrimp cocktail sauce and lemon wedges. It’s a great appetizer recipe, perfect for celebrations like the holidays or New Year’s Eve. I also love serving boiled shrimp as part of a 20 Tasty Shrimp Appetizers spread.
- In salads: Chop boiled shrimp and toss them into green salads, pasta salads, or grain bowls. They’re perfect on a classic Caesar salad or mixed into an avocado salad.
- With dipping sauces: Beyond cocktail sauce, try boiled shrimp with garlic butter, aioli, or tartar sauce.
- In pasta dishes: Toss cooled boiled shrimp into cold pasta salads like shrimp pasta salad, or add them at the end of warm pasta dishes like shrimp pesto pasta.
Storage and Make-Ahead Tips
Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Keep them in their shells if possible, they’ll stay moister longer.
Make-ahead for parties: You can boil shrimp up to 24 hours before serving. Keep them chilled until about 30 minutes before your event, then arrange on a platter. Boiled shrimp can safely sit at room temperature for up to 2 hours.
Dietary Notes
This boiled shrimp recipe is pescatarian, gluten-free and dairy-free.
Frequently Asked Questions
Shrimp are a low calorie food. One medium shrimp is 7 calories and 1 jumbo shrimp is 14 calories.
Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.
How to Boil Shrimp
Wondering how to boil shrimp? Boiling up a batch is perfect for shrimp cocktail and comes out tender and juicy every time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 pound 1x
- Category: Seafood
- Method: Boiled
- Cuisine: American
Ingredients
- 1 pound large 16 to 20 count shrimp (we prefer tail-on and deveined)
- 1 teaspoon kosher salt, plus more for serving
- 1/2 lemon
- Lemon wedges, for serving
Instructions
- Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
- Bring 12 cups of water to boil with the kosher salt and lemon juice from the ½ lemon.
- Prepare a bowl of ice water.
- Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
- Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
- Pat the shrimp dry, and sprinkle it with additional kosher salt and few squirts from lemon wedges. (If serving as shrimp cocktail, go to our Shrimp Cocktail recipe for the sauce.) Store leftovers refrigerated for up to 3 days.
Notes
Make-ahead for parties: You can boil shrimp up to 24 hours before serving. Keep them chilled until about 30 minutes before your event, then arrange on a platter. Boiled shrimp can safely sit at room temperature for up to 2 hours.
Why are our boiled shrimp so hard to peel ?
We’ve never had that issue!
I’m not a dab hand in a kitchen and have wrecked more than my share of shrimp. No more! Just follow this recipe and you’re golden.
Great information, thank.
Does cooking time change if you leave the shell on?
How can you see the pink color while cooking with shell on?
If you can’t see the color, how do you know when the shrimp is “cooked through?”
Hi! The cook time will be about the same, and you will be able to see the color in the shell.
When I started learning how to boil raw shrimp I tried the instructions on the crab boil box. They said to cook the shrimp for one minute AFTER the water came back to a boil then to leave them in the water for 20 minutes after they boiled. That didn’t sound right to me and they turned out rubbery. I tried your two minute method and they were absolutely perfect! Thank you for saving my Shrimp Orleans!
Easy and tasted great!
I want to leave the shells on when boiling but how do you devein them then??
We generally leave the tail on, but remove the remaining shell to devein.
I want to make shrimp GUMBO, possibly using ZATARAIN’S Gumbo Mix. This will be my first time attempting to make this.
If you know of a better way to make shrimp Gumbo I will welcome the information.
Thank you.
Joe