Boiled Shrimp Recipe
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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
- Boil water. Add water and salt to a large stockpot set over medium heat. Bring to a boil and cook for 5 minutes.
- 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.
- 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
- 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.
- Add garlic. After it’s melted, remove it from the heat and add the garlic.
- Rest and clarify. Allow to rest for about 8 minutes. Skim the foam from the top of the butter to clarify.
- 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.
Leftover Makeover
If you have leftover boiled shrimp, use them in this delicious Citrus Shrimp Salad or our favorite Shrimp Taco Recipe. For an appetizer, use in our Shrimp Dip Recipe. Ready in minutes!
Frequently Asked Questions
Boil unpeeled for the most flavorful, tender shrimp.
Cooked shrimp will be bright pink, and the inside of the shell will change from translucent to opaque. It will curl into a “C” shape when done.
Yes, but thaw completely first before boiling. Shrimp is easy to undercook and overcook (tough and chewy) when cooked from frozen.
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!
Boiled Shrimp Recipe
Equipment
- Stockpot or large Dutch oven
Ingredients
- 2 quarts water
- 2 tablespoons kosher salt
- 2 pounds large shrimp , fresh raw, with shells
- 2-3 large lemons, cut into wedges
For the Garlic Butter Sauce
- 8 tablespoons butter
- 2 cloves garlic
Instructions
For the Boiled Shrimp:
- Boil water. Add water and salt to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes.
- Cook shrimp. Stir in the raw shrimp, cover, and remove the pot from heat. Allow the shrimp to rest for about 8 minutes until all the shrimp are cooked through. They will turn a beautiful shade of pink as shown in my photos. Then pour the shrimp and liquid into a colander to strain.
- Serve. Transfer the shrimp to a serving bowl or platter. You can serve them warm if you wish or chill them to serve cold. If serving cold, cover tightly with plastic wrap and chill for at least one hour in the refrigerator. Serve with lemon wedges.
For the Garlic Butter Sauce:
- Melt butter. While the shrimp is resting, melt the butter in a small saucepan set over medium heat. After it's melted, remove from heat and add the garlic.
- Add garlic. After the butter has melted, remove the saucepan from the heat and add the garlic.
- Rest and clarify. Allow the butter and garlic to rest for about 8 minutes. Skim the foam from the top of the butter to clarify.
- Serve. Remove the garlic cloves from the butter and pour the garlic butter sauce into a small serving bowl.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi. Can I double or triple this recipe? I need to cook 6 pounds of shrimp.
Dievy, you can triple the recipe for 6 pounds of shrimp. I use Diamond Crystal Kosher Salt which is less salty than other kosher salts. If you are not using Diamond Crystal Kosher salt, you will want to decrease the amount of salt by about half.
How long can they stay in the fridge before serving? Overnight?
Dieby, cool the shrimp, place in an airtight container, and you can keep refrigerated up to 3 to 4 days.
Hi Holly, can I successfully halve everything in this recipe for 1 lb. shrimp? water, salt….
Thanks so much, Ally
Ally, I would use the 2 quarts of water, half of the salt and lemons. Hope you enjoy!
Robyn,I have zero experience cooking shrimp,but need to know if cooking with shell on
how do you clean the nasty vein ?!
Audrey, you can devein the shrimp before cooking or if you boil the shrimp first with shells on, you can devein after cooking. Take a sharp knife and cut a slit along the back of the shrimp and using the tip of the knife, remove the vein. I hope you enjoy the boiled shrimp.
You are a Master with everything you make! My GOSH everything I have made was excellent!!!!!
I’m so happy you are enjoying my recipes, Brian. Thanks!
I am anxious to try this recipe, but I have 3 questions. Can this be made with frozen shrimp? I was surprise about the calories count. How many shrimp do you figure in this calorie count? Also when do you remove the shells so your guests don’t have to do it. Thanks Mary Lou
MaryLou, thanks so much for bringing this to our attention. The nutritional calculation had included the butter. It has now been updated. You would need to remove the shells before cooking the shrimp if you don’t want your guests to do so. You can use frozen shrimp. Just be sure to thaw and rinse the shrimp well before cooking. I hope you enjoy this recipe.
I love the shrimp recipe! Makes perfect shrimp every time. I wanted to ask about the garlic butter sauce. How do you prepare the garlic for the butter? Do you dice it or mince it?
Gloria, I put the whole cloves of garlic in the melted butter and let rest for about 8 minutes. Then, I remove the garlic cloves from the butter for serving. For future reference, there is a section in my post, How to Make Garlic Butter Sauce, that gives full instructions.
You need a whole lot more seasoning in your water than salt for true boiled shrimp.
Jenn, you can always any seasonings you like. This is the way my family and friends like boiled shrimp and I also have family members and friends who have allergies to some seasonings.
Jenn. Have you tried this recipe. It doesn’t need anything else. Try the shrimp warm with plain butter (poor mans lobster).
I’m a New England girl so I can cook fish with my eyes closed, but shrimp is a different matter. I always overcook the shrimp. Your recipe was perfect! I had to take the shells off first to prepare the shrimp for sushi, so I just threw the shells in the pot and boiled for 6 minutes and then the shrimp. Easy peasy. They went into a cold bath, drained and into the fridge. Next time, I’m going to cook them just to try with your butter. It’s the simple things in life…
Hi Valerie,
You really do need to try them with the butter next time. Oh my goodness, it is so good. I’m so glad you liked this recipe so much. Thanks! xo
Simple. Came out perfect. After I drained the shrimp I put them in a plastic bag & then in an ice bath. Nice & perfectly done.
Thanks, Joyce!