A Comprehensive Guide to How to Boil Shrimp Without Fail: In-Depth Prep and Cooking Times | Types of Shrimp and Flavor-Enhancing Tips Included

Have you ever aimed to boil shrimp to that perfect, springy texture, only to end up overcooking them until they’re tough or leaving behind an unpleasant odor? In fact, if you keep the optimal cooking temperature for shrimp at around 68°C and stick to the correct boiling times and salt concentration (about 10g of salt per 1L of water), you’ll be amazed at how delicious the results can be.

Shrimp available on the market differ widely in type and size, such as [21-25 pieces per pound] or [16-20 pieces per pound], and factors like freshness and preparation directly affect the final dish. Whether the shrimp are shell-on or peeled, raw or frozen, proper handling is key. For frozen shrimp, the best way to thaw them is under running water for about 5 minutes; properly deveining and prepping the shrimp is essential for both taste and safety.

In this article, we thoroughly cover the science-based techniques for boiling shrimp, concrete tips for seasoning and boosting flavor, and even solutions to common pitfalls. “No more dry shrimp!” “You can serve them with confidence, even to guests!” With these methods, anyone can achieve perfect boiled shrimp at home.

By reading to the end, all your questions and concerns about boiling shrimp will be resolved, and you’ll be able to enjoy professional-quality shrimp dishes at your everyday table or parties.

Types of Shrimp and How to Judge Freshness – Essential Knowledge That Influences the Quality of Your Cooking

Main Types of Shrimp and Their Characteristics – How Size and Origin Affect Taste and Texture

The taste and texture of shrimp vary greatly depending on the type and place of origin. Here’s a table summarizing the characteristics of popular shrimp varieties.

Type	Characteristics	Main Uses
Black Tiger	Firm, springy texture, strong umami	Boiling, tempura, grilling
Vannamei	Light flavor, mild taste	Cocktails, salads, stir-fry
Kuruma Ebi	Sweet, premium feel	Sushi, sashimi, salt grill
Amaebi	Soft, sticky texture	Sashimi, sushi

Larger shrimp tend to have a firmer texture and are less likely to shrink when cooked. Be sure to select the type that best fits your dish.

The Difference Between Fresh and Frozen Shrimp and How to Choose – Selection Tips for Every Situation

Fresh shrimp are all about freshness, with a springy texture and natural sweetness. Frozen shrimp, on the other hand, are easy to store and highly convenient since you can use them anytime.

• Choose fresh shrimp: Best when cooking immediately or for sashimi
• Choose frozen shrimp: Ideal for buying in bulk, quick prep, or cooked dishes

Thaw frozen shrimp under running water and thoroughly pat dry to reduce any unpleasant odors. Choose based on your needs and timing.

How to Choose and Store Fresh Shrimp – Key Points for Preventing Odor and Preserving Freshness

You can easily judge fresh shrimp by their appearance and smell. Here are the main points:

• Clear, black eyes
• Shells are glossy and translucent
• No ammonia or fishy odor
• Flesh is firm and resilient

After purchase, the ideal storage is to submerge them in ice water and keep them in the fridge. If freezing, keep them shell-on, wrap tightly, and store in a zip-top bag to maintain freshness.

Important Precautions Before Prepping – Deveining and Choosing Between Shell-On or Peeled

Proper shrimp prep is crucial for flavor and texture. Keep these points in mind:

• The vein (black line) is the source of bitterness and odor, so always remove it
• Boiling with the shell on keeps the umami in and results in a springier texture
• Peeled shrimp are easier to eat—best for salads and cocktails

Choose shell-on or peeled shrimp based on your intended use. If cooking with shells, avoid overcooking and shorten the cooking time to maintain that plump, juicy texture.

Thorough Guide to Prep and Preparation – The First Step to Successfully Boiling Shrimp

The key to delicious shrimp dishes lies in the preparation and pre-cooking steps. Especially when it comes to mastering “how to boil shrimp,” it’s important to choose quality shrimp and prep them properly. Freshness is crucial, so when buying shrimp, select ones that are translucent and firm to the touch. Whether you’re using shell-on or shelled shrimp, or working with frozen shrimp, thorough preparation beforehand dramatically enhances both the flavor and texture of your final dish.

How to Remove the Vein and Handle the Shell – A Guide to Shell-On vs. Shelled Shrimp

The vein along the back of the shrimp often contains mud or sand, and carefully removing it helps eliminate any unpleasant odors. For shell-on shrimp, start by removing the legs, then make a shallow cut along the back to pull out the vein. For shelled shrimp, remove the shell first and follow the same process to remove the vein. Cooking with the shell on adds more flavor and a firmer texture, while shelled shrimp are easier to eat.

Characteristic	Shell-On	Shelled
Flavor	Richer umami	Light and clean finish
Texture	Springy and firm bite	Soft and easy to eat
Prep Effort	Vein removal is a bit tricky	Quick and easy

Detailed Steps for Deodorizing Preparation – The Basics of Ingredient Handling

Shrimp’s unique odor can be significantly reduced by proper prep. Follow these steps:

1. Rinse thoroughly under running water: Remove any surface dirt or sliminess.
2. Rub with salt and potato starch: Sprinkle shrimp with salt and potato starch, gently rub, then rinse off with water.
3. Carefully remove the vein: For both shell-on and shelled shrimp, make a slit along the back and remove the vein.
4. Pat dry with paper towels: Excess moisture can cause odors, so be sure to wipe thoroughly.

By following these steps, you’ll have delicious shrimp without any unpleasant smell.

Tips for Thawing and Preparing Frozen Shrimp – Proper Defrosting and Prep Flow

With frozen shrimp, proper thawing is key to preserving that plump, springy texture. To avoid drastic temperature changes, thaw them slowly in the refrigerator.

How to thaw frozen shrimp:

• Place the shrimp in a bowl and thaw in the refrigerator for several hours.
• If you’re in a hurry, submerge them in running water to melt any surface ice.
• After thawing, prep the shrimp with salt and potato starch as described above.

To prevent the shrimp from becoming watery during thawing, be sure to drain them thoroughly after defrosting. With careful prep, you can bring out the shrimp’s natural flavor and texture to the fullest.

Foolproof Boiling and Optimal Cooking Times – The Science Behind Heat and Timing

To boil shrimp perfectly, managing cooking time and heat is essential. By cooking at the right temperature for a short period, you can maximize their springy texture and sweetness. Overcooking makes the flesh tough, so it’s important to stick to the right timing for each size. As they cook, shrimp turn from translucent to pink and curl up. Using these color and shape changes as a guide minimizes the risk of overcooking.

Choosing the Right Pot, Water Amount, and Salt Concentration – Setting Up the Ideal Cooking Environment

Use a large pot so the shrimp can boil without crowding. Add enough water to fully submerge the shrimp, and aim for a salt concentration of about 2 teaspoons (around 10g) per liter of water. Adding salt brings out the shrimp’s natural sweetness. For extra flavor, you can add lemon, garlic, bay leaf, Old Bay, or other seasonings as you like.

Item	Recommended Value
Pot Size	Large enough for shrimp to spread out
Water Amount	Enough to fully submerge shrimp
Salt Ratio	2 teaspoons per 1L of water

Boiling Times and Doneness by Size – Including 21-25 Shrimp, 16-20 Shrimp, and Jumbo Shrimp

Boiling times vary depending on the size of the shrimp. Refer to the following guidelines.

Size Label	Boiling Time (Approx.)	Signs of Doneness
21-25 (Medium)	1.5–2 min	Turns pink, curls into a C-shape
16-20 (Large)	2–2.5 min	Same as above; ensure thorough cooking as they’re thicker
Jumbo (Extra Large)	2.5–3 min	Check color and firmness; done when no longer translucent

Tips

• Do not overboil. Be sure to time carefully and check doneness by color and shape.

How to Boil Frozen Shrimp and Time Management – Adjusting to the Situation

Frozen shrimp can be boiled straight from the freezer, but for more even cooking, it’s best to thaw them naturally in the refrigerator first. If thawed, use the same boiling time as for raw shrimp. If boiling from frozen, add about 1 extra minute. While heating, carefully skim off any scum to preserve both taste and appearance.

Tips for Cooking Frozen Shrimp

• Natural thawing is recommended
• When boiling from frozen, add about 1 extra minute
• Separate the shrimp before adding to the pot so they don’t stick together

Checking Doneness and Immediate Cooling – How to Use Ice Water to Prevent Overcooking and Preserve Texture

Once the shrimp have turned a vibrant pink and curled into a C-shape, remove them from the hot water immediately. Transfer them to ice water at once and chill for about 1–2 minutes. This stops residual cooking and keeps the shrimp firm and springy. After cooling, drain well and use in your favorite sauces or salads.

Cooling Steps

1. Transfer immediately to ice water after boiling
2. Gently stir and chill for 1–2 minutes
3. Pat dry with kitchen paper

With this method, you can enjoy shrimp at their most flavorful and with perfect texture.

Techniques for Seasoning and Enhancing Flavor – Ingredients and Methods to Add Color to Boiled Shrimp

Boiled shrimp can be transformed with the right seasonings and flavorings. Not only do these bring out the shrimp’s natural sweetness, but you can also tailor the flavors to your liking. Here, we introduce easy-to-use seasonings and methods that work well at home. From simple salted versions to aromatic spices, add variety and color to your table with these ideas.

Recommended Seasonings and Flavoring Ideas – Old Bay, Cajun, Beer, Crab Boil, and More

Here’s a table summarizing seasonings and flavoring ideas that pair well with boiled shrimp.

Seasoning/Flavor	Features / Recommended Points	Suggested Amount
Salt	Simply brings out the umami of shrimp	1 tbsp per 1L of water
Old Bay Seasoning	Classic Southern U.S. spice blend	1–2 tbsp per 1L of water
Cajun	Spicy and aromatic finish	2 tsp per 1L of water
Beer	Adds richness, depth, and tenderness	Substitute half the water
Crab Boil	Authentic seafood spice mix	As indicated on the package
Lemon & Bay Leaf	Adds a refreshing aroma and brightness	1/2 lemon & 1 bay leaf

*By adding distinctive spices or citrus, you can minimize any fishy odor and create an appetizing aroma. Old Bay or Cajun are perfect for shrimp cocktails. Boiling in beer makes the shrimp plumper and can also reduce prep time.

Using Traditional Seasonings and Modern Twists – Choosing According to the Occasion

The choice of seasonings varies depending on your purpose and how you plan to eat the shrimp. Traditional salted boiling is recommended when you want to enjoy the natural flavor of the shrimp itself. On the other hand, for parties or entertaining guests, it’s best to finish the dish with vibrant spices such as Old Bay, Cajun, or Crab Boil.

Key Points for Choosing Seasonings

• For shrimp cocktail or salads, the classic choice is salted boiling with lemon or bay leaf for a refreshing taste
• Boiling with beer or Cajun spices offers a spicy kick and rich depth of flavor
• Crab Boil and Old Bay are perfect for seafood boils and festive gatherings with many people

Expanding your range of seasonings will give the same boiled shrimp a variety of different expressions.

How to Boil Side Ingredients that Pair Well with Shrimp – Examples with Corn and Potatoes

Corn and potatoes are excellent side ingredients to enjoy with shrimp. Boiling them together in the same pot allows their flavors to meld, further enhancing the overall taste.

Recommended Methods for Boiling Side Ingredients

1. Cut potatoes (such as Yukon Gold) into bite-sized pieces and boil in salted water for 10–15 minutes
2. Cut sweet corn into thirds and boil together with the shrimp for 3–5 minutes
3. Adding onions or celery will bring extra sweetness and richness to the dish

Boiling shrimp and side ingredients together not only makes cooking more efficient but also creates a harmonious flavor throughout the dish. Finish with butter or garlic sauce for an even more flavorful plate—an arrangement perfect for special occasions or parties.

Usage and Recipe Ideas by Dish – Adaptable for Various Dining Scenes

Shrimp is a versatile ingredient used in many dishes. Boiled shrimp can be used in a wide range of menus, from cold to hot dishes, and with a few prep tricks, you can instantly brighten up your table. In particular, understanding the cooking methods for shell-on/shell-off and frozen/fresh shrimp allows you to control texture and flavor as you like. By tailoring your approach to the purpose or occasion, you can cover everything from home cooking to party menus.

Preparation Methods for Shrimp Cocktail and Salad – Applications for Cold Dishes

When using shrimp in cold dishes, a plump texture and attractive appearance are key. For shrimp cocktail or salads, boiling shrimp with the shell on, then peeling them, helps seal in flavor and moisture.
Refer to the preparation steps below:

1. Bring plenty of water with salt, lemon, or bay leaf to a boil in a large pot
2. Add shell-on shrimp and boil for about 2–3 minutes, until the color turns vibrant
3. Immediately transfer to ice water to chill rapidly and preserve the texture
4. Peel and devein the shrimp

This method is also ideal for how to boil shrimp for shrimp cocktail and how to boil shrimp for shrimp salad.

Specific Examples of Recipes for Seafood Boil and Party Dishes – Versatile from Home to Events

Seafood boils and large platter dishes are perfect for special days or events. Boiling shrimp along with other ingredients like crab, potatoes, and corn creates a hearty and vibrant dish.

Ingredient	Standard Amount	Key Points
Shrimp (shell-on)	500g	Large ones provide a satisfying bite
Corn	1 ear (sliced)	Adds sweetness and color
Potato	2 (roughly chopped)	Cut to a size that cooks through easily
Sausage	100g	Adds richness and satiety
Lemon	1 (sliced)	Adds a refreshing aroma
Seafood seasoning	As needed	Old Bay, garlic, chili powder, etc.

• Add water, salt, and seasonings to the pot, then add the ingredients in order and boil
• Add the shrimp at the end and stop cooking after 2–3 minutes
• After plating, finish with butter or your favorite sauce

This method can also be applied to how to boil shrimp for seafood boil and how to boil shrimp corn and potatoes.

Easy, Time-Saving Recipes Using Frozen or Raw Shrimp – Efficient Cooking Methods

On busy days, using frozen or peeled shrimp for quick cooking is very convenient. By boiling frozen shrimp directly without thawing, you can save effort without compromising on flavor.

• Lightly rinse frozen shrimp under running water to remove surface ice
• Put shrimp into boiling salted water, and once it comes back to a boil, remove after 1–2 minutes
• Immediately chill in ice water, then drain

These steps are suitable for how to boil shrimp from frozen and how to boil raw shrimp. Since you can quickly use them in salads or pasta, they’re a reliable ally for everyday meals.

Tips

• Boiling with the shells on enhances the flavor
• Season with your favorite seasonings or herbs for your preferred taste
• Avoid overcooking to keep a plump, springy texture

Try using each cooking method to expand the variety of your shrimp dishes.

Common Troubles and Solutions – Overcooking, Dryness, and Peeling Problems Solved

When boiling shrimp, there are often concerns about overcooking, dryness, or difficulty peeling. These troubles can be solved with a few tweaks to your cooking process. The following table summarizes the issues and specific solutions.

Trouble	Main Cause	Solution
Overcooking	Excessive heating	Stick to heating times for each size
Dryness	Prolonged heating, insufficient cooling	Chill quickly in ice water to keep them springy
Hard-to-peel shells	Problems with boiling or heating method	Boil with salt and lemon, chill quickly in cold water

A short heating time is enough for shrimp. After boiling, transfer immediately to ice water to prevent dryness from residual heat. If the shells are hard to peel, boiling with salt and lemon will help.

Tips to Prevent Overcooking and How to Adjust Cooking Times – Key Points for Tricky Steps

Sticking to the right cooking time is the most important point for keeping shrimp plump and springy. Refer to the list below for approximate times by size.

• Small (21/25 size): About 1 minute 30 seconds to 2 minutes
• Medium (16/20 size): About 2 minutes 30 seconds
• Large (8/12 size, jumbo): About 3 minutes

Since shrimp can easily become tough if overcooked, always use a timer. Once boiling is done, transfer immediately to ice water to prevent residual heat. For frozen shrimp, simply add them directly to boiling water and boil for an extra minute as a guideline. To boost flavor, adding salt, lemon, garlic, or bay leaf is also recommended.

How to Read the Signs – What to Do If Shrimp Floats or Doesn’t Change Color

Here is a table summarizing what to do if you encounter situations like “shrimp floating,” “color not changing,” or “shells are hard to peel” while boiling.

Situation	How to Read the Signs	What to Do
Shrimp floats	Sign that it’s sufficiently heated	Immediately transfer to ice water
Color doesn’t change	Heat until it turns from translucent to pink (reddish)	Check every 10–20 seconds for doneness
Shells are hard to peel	Didn’t put in cold water right after boiling	Soak longer in ice water, then peel again

If shrimp are undercooked, they retain a translucent appearance; if overcooked, they shrink. To determine the optimal timing, carefully observe their color and how they float.

How to Boil Shrimp for Easy Peeling – Practical Techniques

There are several key points for boiling shrimp so the shells peel off easily.

• Add 1 tablespoon of salt and lemon slices to plenty of boiling water
• Add the shrimp with shells on and boil for the specified time only
• Immediately immerse in ice water after boiling

With this method, just the right amount of moisture gets between the shell and the meat, making the shells come off surprisingly smoothly. This is especially ideal if you’re using the shrimp for salads or cocktails. For extra flavor, you can add garlic or bay leaves if you like.

Boiling Shrimp in Large Quantities & Portion Control by Number of People – Optimized for Parties and Everyday Use

When boiling a large amount of shrimp at once, managing the quantity and heat is essential for delicious results. To avoid failure at parties or family gatherings, be sure to understand the recommended amount per person and efficient cooking methods. The table below summarizes the standard amounts of shrimp per number of people and the recommended boiling times.

Number of People	Standard Shrimp Amount	Approximate Size	Water Amount	Salt Amount	Boil Time (with shell)	Boil Time (shell off)
2–3	300g	21-25 pieces	1L	2 tsp	2 min	1.5 min
4–6	600g	16-20 pieces	2L	1 tbsp	2.5 min	2 min
8 or more	1kg	13-15 pieces	3L	1.5 tbsp	3 min	2.5 min

Points

• Measure the water and salt precisely and use a wide pot so the shrimp aren’t crowded; this ensures even flavor.
• Shrimp will become tough if overcooked, so always stick to the specified time.
• Finishing with an ice water bath preserves their firm, springy texture.

Adding seasonings like spices, lemon, bay leaf, or Old Bay will give a more flavorful finish. Especially for seafood boils or shrimp cocktails, boiling with the shells on keeps the flavor inside.

Tips for Cooking Large Quantities – Even Flavor and Time Management

When cooking for a crowd, it’s important to ensure the shrimp are heated evenly throughout. Refer to the following list:

• Bring the shrimp to room temperature before cooking
  If you add them frozen, some parts may not cook through. Defrost under running water just before use and pat dry thoroughly.
• Boil all at once in a large pot
  Use plenty of water and avoid crowding so all the shrimp cook evenly.
• Stir the shrimp during cooking
  Gently stir while boiling to ensure even flavor and doneness.
• Use a timer for precise management
  For large batches, even a difference of several seconds can affect taste and texture. Refer to the portion guide and always use a timer.
• Quickly chill in ice water
  As soon as they’re done, transfer to ice water immediately. This prevents overcooking from residual heat and results in vibrant color.

Especially for party shrimp cocktails or seafood boils, using lemon, garlic, and various spices will add depth to the flavor.

Proper Amounts and Efficient Cooking for Small Groups or Solo Living – Size Adjustments

For small groups or solo cooking, the key is to cook only as much as you’ll eat, and to do it quickly. Choose fresh shrimp and avoid waste.

• Recommended amount per person: 100–150g (about 7–10 pieces)
• A small pot is fine
  Add salt and lemon to boiling water, add the shrimp, and it’s done in 1–2 minutes.

Shrimp Size	Boil Time (with shell)	Boil Time (shell off)
21-25 pieces	1.5 min	1 min
16-20 pieces	2 min	1.5 min
13-15 pieces	2.5 min	2 min

Tips

• For individually quick frozen shrimp, thaw under running water before cooking
• Simple salt boiling is perfect for salads, pasta, or cocktails
• Chill immediately in ice water to preserve color and texture

You can easily make delicious boiled shrimp at home, making them a perfect daily dish or for entertaining. Whether shell-on, peeled, frozen, or fresh, as long as you follow these points, you’ll always achieve delicious results.

Scientific Basis and the Latest Cooking Methods – Information for Safe and Delicious Shrimp Preparation

Explanation of Protein Denaturation in Shrimp and the Mechanism of Texture Retention

To cook shrimp deliciously, it’s important to understand the denaturation temperature of proteins. The main proteins in shrimp begin to denature at around 60–65°C, creating that signature firm and springy texture when heated properly. If you boil shrimp over high heat for too long, the proteins can become overly firm and the shrimp may turn tough, so be careful not to overcook.

Below are recommended cooking times according to the size and condition of the shrimp.

Type	Shell On/Off	Frozen/Fresh	Recommended Boil Time (min)
Small shrimp	Shell off	Fresh	1.5–2
Medium shrimp	Shell on	Fresh	2–3
Large shrimp	Shell on	Frozen	3–4
Jumbo shrimp	Shell on	Frozen	4–5

Tips

• Immediately placing shrimp in ice water after cooking prevents carryover cooking and helps maintain the ideal texture.
• Adding seasonings like lemon, salt, or bay leaf can enhance the flavor.

Best Practices for Storage and Reheating

Boiled shrimp can be safely enjoyed if stored correctly. Be sure to cool the shrimp thoroughly, then place them in an airtight container and store in the refrigerator. As a general rule, consumption within 2 days is recommended.

Storage and reheating precautions

• For refrigerated storage, use within 2 days; for frozen storage, use within 1 month.
• When reheating, use a microwave or boiling water to heat briefly and avoid overcooking, which can ruin the texture.
• If using shrimp for salads or cocktails, it’s best to use them as-is without reheating.

Storage Method	Recommended Storage Period	Reheating Method
Refrigeration	2 days	Briefly with boiling water or microwave
Freezing	1 month	Thaw in refrigerator, reheat if needed

Freshness Control and Food Poisoning Prevention – Reliable Safety Measures

To enjoy shrimp safely and deliciously, freshness management and hygiene are essential. When purchasing, choose shrimp that are translucent with firm flesh. If you’re unsure, use the following checklist.

Freshness Checklist

• No odor (no ammonia or fishy smell)
• Firm flesh
• No discoloration or dark spots

Food poisoning prevention before and after cooking

• Thoroughly wash and disinfect hands and cooking utensils
• Store shrimp in the refrigerator and use as soon as possible
• For shell-on shrimp, removing the vein during prep helps prevent bacterial growth

As a highly safe cooking method, it is recommended to heat the shrimp thoroughly to the center, then chill them in ice water to preserve texture and quality. With careful management and proper cooking, you can enjoy both the deliciousness and safety of shrimp.

Q&A – Frequently Asked Questions Covered in Detail

Common Questions About Boiling Times and Cooking Methods – Basics of Preparation

The key to boiling shrimp deliciously is to adjust the cooking time according to the type and size. For typical fresh shrimp (size 21–25), boiling for 2–3 minutes in boiling water is the standard. For larger jumbo shrimp or size 16–20, about 3–4 minutes; for smaller shrimp, 1–2 minutes is sufficient.

The table below summarizes typical recommended times by size.

Shrimp Size	Shell On	Shell Off	From Frozen
16–20	3–4 min	2–3 min	4–5 min
21–25	2–3 min	2 min	3–4 min
26–30	1.5–2 min	1–1.5 min	2.5–3 min

Overcooking makes the shrimp tough, so as soon as the color changes to pink or orange, quickly remove them from the water and chill them in ice water.

Boiling Times and Handling for Frozen, Shell-On, and Shell-Off Shrimp – Detailed Explanations for Each Situation

Frozen shrimp can be boiled directly without thawing. If boiling from frozen, the key is to cook them 1–2 minutes longer than usual. Shell-on shrimp retain their flavor better and offer a plump, springy texture—making them a great choice for parties or shrimp cocktails.

• Shell-on: After prepping, boil in water with salt and lemon. Boiling with the shell on helps concentrate the flavor.
• Shell-off: Thoroughly remove the vein and boil quickly for a tender finish.
• Frozen shrimp: Rinse lightly under running water to remove surface ice, then boil while still frozen. Adjust cooking time according to size.

Recommended Boiling Flavors

• Adding seasonings like Old Bay, garlic, lemon, or crab boil will significantly enhance the flavor.

The Science Behind Shrimp Floating and Other Phenomena – Knowledge for Safe Cooking

While boiling shrimp, you may notice them floating to the surface partway through. This happens because the moisture and air inside the shrimp expand when heated, making them lighter. When they float, it can be considered “a sign that cooking is complete,” but always check the color and doneness to be sure.

Checkpoints for Safe and Delicious Shrimp

• Remove when they lose their translucence and turn a bright pink
• Turn off the heat within one minute after they float
• Quickly chill them in ice water to prevent overcooking

Pro Tips

• Use seasonings and herbs for a fragrant finish
• For shell-on shrimp, peel after boiling to maintain that plump texture

Shrimp are easy to prepare, but be careful not to overcook them. By following the correct boiling time and heat level, anyone can easily enjoy plump and delicious boiled shrimp.