This Boiled Shrimp Recipe makes perfect boiled shrimp every time! So versatile for a quick and easy weeknight supper and especially for entertaining!
As soon as school was out each summer, my family would start planning our trip to the beach. It just didn’t feel like summer until we’d packed up the car, driven a few hours and stuck our toes in the ocean! And we always knew that we’d have a week filled with fresh fish and seafood, the smell of Hawaiian Tropic sunscreen, and running back and forth between the swimming pool and the beach.
Wendy and I loved going with Daddy to the docks when the fishing boats pulled in and we’d always stop into the little store to buy fresh shrimp and the fish of the day. Fast forward many years to my own family’s beach visits where so much has changed, yet the important things have stayed the same. There are still fish boats coming in with their catch in the afternoons and the store at the dock’s still sells the catch of the day and shrimp by the pound.
One of the easiest ways to prepare fresh shrimp is to boil it. For my boiled shrimp, I prefer to keep it simple. Just a few simple, yet essential ingredients are needed. In less than 15 minutes, you’ll have succulent, sweet and tender shrimp ready for serving or using in any recipe that calls for cooked shrimp! I love to serve it with either my garlic butter sauce (recipe included below) or my favorite cocktail sauce (or BOTH!)
Here’s my Boiled Shrimp Recipe. I hope you love it as much as we do!
- 2 quarts water
- 2 tablespoons kosher salt
- 2 pounds large shrimp with shells
- 2-3 fresh lemons, cut into wedges
- 8 tablespoons butter
- 2 cloves garlic
- Add water and salt to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat. Allow to rest for about 8 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain. Transfer the shrimp to a serving bowl or platter. Serve warm or cover tightly with plastic wrap and chill for at least one hour in the refrigerator if serving cold. Serve with lemon wedges.
- Meanwhile, melt the butter in a small saucepan set over medium heat. Remove from heat and add the garlic. Allow to rest for about 8 minutes. Skim the foam from the top of the butter to clarify. To serve, remove the garlic cloves and pour the garlic butter sauce into a small serving bowl.