Tender & Juicy Boiled Whole Shrimp - Easy and Flavorful
Nutritional value per serving
Calories150kcal
Carbs1gram
Fat2gram
Protein20gram
Ingredients
- Whole raw shrimp (shell on, deveined if possible)500 g
- Water2 liters
- Coarse salt (for boiling water)2 tbsp
- Lemon (cut into wedges)1 piece
- Bay leaves2 pieces
- Black peppercorns10 pieces
- Optional: Old Bay seasoning or seafood boil seasoning1 tbsp
This recipe guides you through boiling whole shrimp so they turn out tender, juicy, and delicious every time. Using basic pantry ingredients and simple steps, you can enjoy perfectly cooked shrimp suitable for appetizers, salads, or main dishes. The total ingredient cost is approximately $12 USD / €11 / £9 / ₹900. Each serving contains about 150 kcal. This recipe is easy, quick (under 15 minutes total), and ideal for those seeking a safe, beginner-friendly seafood dish.
Preparation instructions
Prepare the shrimp and water
1Rinse the whole shrimp under cold running water and drain them well. Fill a large pot with 2 liters of water and add 2 tablespoons of coarse salt, 2 bay leaves, and the black peppercorns. Optionally add 1 tablespoon of Old Bay seasoning for extra flavor. Bring the water to a rolling boil, which should take about 5-7 minutes.
Boil the shrimp
2Once the water is boiling, carefully add the whole shrimp to the pot. Stir gently to ensure even cooking. Boil the shrimp for 2-3 minutes only. You will know they are done when they turn pink-orange and become opaque. The safe internal temperature is 63°C (145°F). Avoid overcooking as it makes the shrimp tough.
Cool and serve
3Using a slotted spoon or a sieve, remove the shrimp from the boiling water and transfer them immediately to a bowl of ice water or very cold water. This stops the cooking process and keeps the shrimp tender. Let them cool in the ice water for about 2 minutes, then drain well.
Cooking Tips
-Choose fresh or previously frozen shrimp with shells on for better flavor and protect moisture while boiling.
-If shrimp is frozen, thaw overnight in the refrigerator or under cold running water before cooking.
-Avoid boiling shrimp longer than 3 minutes, or the texture will become rubbery.
-Add aromatics like lemon slices or garlic cloves to the boiling water for a subtle flavor boost.
-Always wash hands, utensils, and surfaces after handling raw shrimp to prevent cross-contamination.
Equipment Needed
- Large pot or saucepan
- Slotted spoon or sieve
- Bowl for ice water
- Measuring spoons
- Knife and cutting board (for lemon wedges)
Grocery Shopping List
- [ ] Whole raw shrimp (500g, shell on): Approx. $10 - Choose fresh, firm shrimp with a mild ocean smell.
- [ ] Lemons (1 piece): Approx. $0.50 - Look for firm lemons with bright, smooth skin.
- [ ] Bay leaves (small packet): Approx. $1 - Should be dry and fragrant.
- [ ] Coarse salt (if not in pantry): Approx. $0.50 - Preferably sea salt or kosher salt.
- [ ] Whole black peppercorns (small packet): Approx. $1 - Should be dry and aromatic.
- [ ] Optional: Old Bay seasoning (small jar): Approx. $3 - Good for enhancing seafood flavor.
Total estimated cost: $12 - $15
FAQ
How do I know when the shrimp is fully cooked?
The shrimp will turn pink-orange and become opaque throughout. The safe internal temperature is 63°C (145°F). Boiling for 2-3 minutes usually ensures this.
Can I boil frozen shrimp?
Yes, but it is best to thaw them first either overnight in the refrigerator or under cold running water for quick thawing to ensure even cooking.
Why should I put the shrimp in ice water after boiling?
Cooling shrimp quickly in ice water stops the cooking process immediately, preventing overcooking and maintaining a tender texture.
Is it safe to eat shrimp with shells on?
Yes, cooking shrimp with shells on is safe and helps retain flavor and moisture. Just ensure shrimp is cooked thoroughly and handled safely to prevent contamination.