This Boiled Shrimp Recipe makes perfect, juicy shrimp every time! Ready in under 15 minutes, it’s an easy seafood dish great for appetizers, salads, or quick, delicious dinners.

Pair this succulent Boiled Shrimp with garlic butter or cocktail sauce for a special appetizer or serve alongside a steak, atop a fresh green salad, or even alongside a large bowl of Alfredo.

These fresh-boiled shrimp are a versatile seafood classic that’s a favorite year-round, and they’re far better than store-bought. Whether you’re planning a quick family supper, an impressive party appetizer, or an easy meal for summer gatherings, this foolproof method ensures juicy results every time.

Why You’ll Love This Boiled Shrimp Recipe

• Quick and Easy: Ready in under 15 minutes with minimal ingredients.
• Deliciously Juicy: Boiling in shell locks in flavor and moisture for tender results.
• Versatile: Serve hot or cold as an appetizer, in salads, a main dish, or with sauces.
• Crowd-Favorite: Ideal for entertaining or weeknight seafood dinners.

My sister 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 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 docks 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, succulent, sweet, and tender shrimp will be ready for serving or use in any recipe that calls for cooked shrimp! I love to serve it with either my garlic butter sauce (recipe included below) or scrumptious cocktail sauce (or BOTH!)

By following this simple recipe and the tips I’ve included, you will have the most delicious, perfect boiled shrimp every time!

How to Make Boiled Shrimp

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Boiled Shrimp

• Water
• Kosher salt: I use Diamond Crystal Kosher Salt. If you substitute with Morton’s Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 
• Large shrimp: Fresh raw shrimp with the shell on for the best flavor. I give options for using frozen shrimp below.
• Lemons: I like to add lemon wedges for serving.

Optional Garlic Butter Sauce

• Butter: Salted butter. If you use unsalted, test once done before adding any salt.
• Garlic cloves: Add the fresh, peeled cloves to the warm butter to infuse the butter with garlic flavor. Use fresh, peeled, and unblemished garlic cloves.

Step-by-Step Instructions

1. Boil water. Add water and salt to a large stockpot set over medium heat. Bring to a boil and cook for 5 minutes.
2. Cook shrimp. Stir in the raw shrimp, cover, and remove the pot from the heat. Allow to rest for about 8 minutes until all the shrimp are cooked through. They will turn a beautiful shade of pink. Then, pour the shrimp and liquid into a colander to strain.
3. Serve. Transfer the shrimp to a serving bowl or platter. You can serve them warm or chill them to serve cold. Cover tightly with plastic wrap if serving cold, and chill in the refrigerator for at least one hour. Serve with lemon wedges.

How to Make Garlic Butter Sauce

1. Melt butter. While the shrimp rests, melt the butter in a small saucepan set over medium heat. After it’s melted, remove it from the heat and add the garlic.
2. Add garlic. After it’s melted, remove it from the heat and add the garlic.
3. Rest and clarify. Allow to rest for about 8 minutes. Skim the foam from the top of the butter to clarify.
4. Serve. Remove the garlic cloves from the butter and pour the garlic butter sauce into a small serving bowl.

Storage Instructions

• Store: Refrigerate cooked, cooled shrimp in an airtight container up to 2 days.
• Freeze: Peel, portion, and freeze cooked shrimp for up to 3 months; thaw in refrigerator.
• Reheat: Gently warm to heat in a skillet or the microwave.

Frequently Asked Questions

Why This Boiled Shrimp Is a Must-Make

This easy boiled shrimp recipe delivers juicy, flavor-packed results in minutes—perfect for appetizers, salads, or quick main dishes. Simple and always delicious!

Enjoy!
Robyn xo