Boiled Shrimp Recipe
This foolproof boiled shrimp recipe guarantees perfectly tender and flavorful shrimp every time. Wild-caught shrimp are gently cooked in water that may never reach a full boil, ensuring a delicate texture. Stirring constantly, draining at the right moment, and shocking in an ice bath locks in perfection.
Equipment
- Large pot
- Slotted spoon
- Large bowl for ice bath
- Colander
- stirring spoon
- Kitchen towel
Ingredients
- 1½ lbs shrimp cover with water so there is at least 1 to 2 inches of water
- 1½ to taste spices, to own liking if desired
- ⅜ cup cider vinegar
- 4½ tbsp Old Bay Seasoning, to taste
Instructions
- Wild-caught shrimp are added to a pot of water, and cooking begins immediately, with the water possibly never reaching a full boil.
- Constant stirring ensures even cooking, and no specific time is needed.
- As soon as one or two shrimp float, they are drained immediately and transferred to an ice bath to halt cooking.
- Once well-drained, they chill for an hour before serving.
- For hot shrimp, they are served right after cooking.
Notes
- Use only wild-caught shrimp for superior flavor and texture.
- Cooking time varies, so rely on shrimp floating as the doneness indicator.
- Stirring constantly ensures even cooking and prevents overcooking.
- The ice bath is essential to stop cooking and preserve the shrimp’s delicate texture.