Most shrimp recipes are quick, but this one is especially easy. Dipped in cocktail sauce or drawn butter, this is one of my favorite ways to enjoy shrimp. I think I like this recipe better than any of my other shrimp recipes. Although this shrimp stir-fry is really good. As is this easy shrimp scampi recipe. OK, so I have several recipes that I love! 🙂 Still, this is certainly a favorite of mine. I love its simplicity.
Ingredients
You’ll only need two ingredients to make this easy and tasty recipe: raw shrimp (large, peeled, and deveined) and Kosher salt. Don’t you just love recipes with an ultra-short ingredients list? I know I do! Sometimes, instead of cocktail sauce, I ask for melted butter. Yum. I was so happy to find out I can easily recreate this tasty appetizer at home!
Instructions
Making these boiled shrimp is so easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
Your first step is to bring a large stockpot of salted water to a boil.Then, add the shrimp and gently stir.Now, cover the stockpot and remove it from the heat. Leave them in the water until pink and opaque, about 10 minutes for large shrimp.Lift the cooked shrimp from the water with a large slotted spoon and place them on a platter. Be sure to refrigerate them for 2 hours before serving.
Expert tip
For the best result, don’t let the shrimp cook in rapidly boiling water. Instead, let the shrimp gently cook in the water’s residual heat after you’ve turned the heat off and removed the pot from the heat.
Frequently asked questions
Variations
As you can see, this is a very simple recipe. You can spruce it up by adding aromatics to the boiling water. Interesting options include lemon wedges, garlic cloves, and bay leaves. These additions will subtly enhance the flavor of the shrimp. Truthfully, though, I rarely bother.
Serving suggestions
Boiled shrimp are usually served as an appetizer with cocktail sauce. But I often serve them at home as a main course, 6 oz per person, with drawn butter or tartar sauce for dipping. I add a simple side dish such as steamed broccoli or roasted asparagus. You can also pair them with a simple salad, and you’ve got yourself a delicious, easy meal that does not require heating up the oven.
Storing leftovers
These shrimp should last for up to 3 days when properly and promptly refrigerated in a shallow airtight container. But personally, I don’t like to keep them beyond the next day. So I usually have them the next day for my lunch. I either use them in this tasty shrimp salad or I use them to replace the chicken in this chicken cobb salad.
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