There are so many great ways to cook shrimp and boiling them with Old Bay and a few aromatics is definitely one of our favorites!
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This is one of my go-to recipes. When it comes to a quick, healthy meal, boiled shrimp is one of the easiest things to make and it always tastes great.
I boil a pound of shrimp and it lasts me two meals. You can toss them into an omelet, make a quick shrimp salad, or my favorite--pack them with a lemon wedge and take them to the beach or on the road.
I keep a few bags of frozen shrimp in the freezer at all times.
When I can't figure out what to make for dinner, I pull one out and wonder why I didn't think of it sooner.
The Best Shrimp To Boil
For the best shrimp boil, go with large or extra-large shrimp.
You want shrimp that are sweet, firm, and hold up well in the pot.
I'm using Key West Pink Shrimp today. They're wild-caught right here in Florida, and they snap when you bite into them.
If you can't find pinks, no worries. Brown shrimp, white shrimp, rock shrimp, and royal reds are all good options. Try to get wild-caught shrimp from the USA for the best taste.
Old Bay Seasoning
Shrimp and Old Bay seasoning go together like peanut butter and jelly.
Old Bay is a classic seasoning blend made with a mixture of herbs and spices including celery salt, paprika, black pepper, and red pepper. It's known for its slightly spicy flavor and bright yellow bottle or can.
You can pick it up everywhere you get fish and shrimp.
What You Need
See recipe card for quantities.
To boil shrimp, all you really need is a pot of water and a good pinch of salt. The garlic, lemon, and Old Bay add extra flavor.
- Large, extra-large or jumbo shrimp, defrosted (peeled or unpeeled)
- Lemons
- Garlic
- Salt
- Old Bay Seasoning
To Defrost Shrimp
Place the frozen shrimp in a large bowl. Fill the bowl with cold water.
Let the shrimp sit for about 10 to 15 minutes. Once thawed, drain the shrimp, pat them dry, and cook them immediately.
How To Boil Raw Shrimp
- Peel and devein shrimp leaving the tails on. Rinse under cold running water.
- In a large pot, bring 2 ½ quarts (10 cups) of cold water to a boil.
- Add salt, garlic, and Old Bay seasoning.
- Halve one lemon, squeeze it into the water, and add the squeezed halves to the pot. Cut the remaining lemon into wedges for serving.
- When the water is boiling, add the shrimp. Bring water back to a boil and cook for 2 to 3 minutes, depending on size, until the shrimp are pearly and opaque.
- Use a slotted spoon to transfer the shrimp to a bowl of ice water to stop the cooking. Let them sit a few minutes, then drain.
- Pour the shrimp into a serving bowl and season with a little more Old Bay.
- Serve with lemon wedges and cocktail sauce.
Storage
Store boiled shrimp in an airtight container in your refrigerator for up to 3 days.
Serving Ideas
Boiled shrimp with Old Bay is an easy meal that can be served alongside steak, fish, salads, and cold appetizers.
- Serve cold on a platter with cocktail sauce, melted butter, and lemon wedges for a tasty shrimp cocktail.
- Toss boiled shrimp over Caesar salad or wrap in butter lettuce leaves.
- Make a surf and turf dinner with a porterhouse or seared chuck steaks.
- Serve chilled on a bed of crushed ice for an easy peel-and-eat shrimp appetizer.
- Try pairing boiled shrimp with steamed red potatoes, mango pico de gallo, or sweet coleslaw for a light summer meal.
For more side dish ideas, visit What To Serve with Boiled Shrimp.
More Shrimp Recipes
For the full shrimp boil experience, make Boiled Shrimp with Potatoes and Corn. The potatoes and corn cook right in the same seasoned broth as the shrimp, soaking up all that flavor. Traditional southern boils often include sausage, but this version keeps it simple with just shrimp.
FAQ
Shrimp only need 2 to 3 minutes in boiling water, depending on their size. They're done when the flesh is pearly and opaque.
Plan on ½ pound of large shrimp per person for a main dish, or ¼ pound if serving as an appetizer. If the shrimp are jumbo and you have sides, plan on a quarter pound per serving.
Yes. Thaw them first in cold water for 10-15 minutes, then boil as directed.
The "vein" is the shrimp's digestive tract. It's a dark, stringy line that runs along the back. It's safe to eat, but most people remove it.
No. In a quick 2-minute boil, the shells don't add much flavor to the shrimp or the water. You'll just end up fishing them out of the pot. Save yourself the trouble and peel them first.
Easy-peel shrimp have been deveined and cut along the back of the shell, making the shell easier to remove after cooking. They may be wild-caught or farm-raised, so check the package for the source and country of origin.
Small shrimp (50-60 count per pound) only need about 1 to 1½ minutes in boiling water.
Boiled Shrimp with Old Bay
Ingredients
- 2 pounds large, extra-large or jumbo shrimp, defrosted and peeled
- 2 lemons
- 2 garlic cloves, flattened with the side of a broad knife
- 2 teaspoons kosher salt
- 1 tablespoon Old Bay Seasoning
Instructions
- Peel and devein shrimp leaving the tails on. Rinse under cold running water.
- In a large pot, bring 2 ½ quarts (10 cups) of cold water to a boil.
- Add salt, garlic, and Old Bay seasoning.
- Halve one lemon, squeeze it into the water, and add the squeezed halves to the pot. Cut the remaining lemon into wedges for serving.
- Return the water to a boil and cook the shrimp for 2 to 3 minutes, depending on their size, until pearly and opaque.
- Use a slotted spoon to transfer the shrimp to a bowl of ice water to stop the cooking. Let them sit a few minutes, then drain.
- Pour the shrimp into a serving bowl and season with a little more Old Bay.
- Serve with lemon wedges and cocktail sauce.
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