This post may contain affiliate links. Read my disclosure policy. Shrimp cooks quickly. The secret is to take them out before they turn rubbery and then cool them down to stop the cooking process. Your shrimp will be ready in less than 5 minutes! Easy Peasy. You may be wondering what I did with all these boiled shrimp. First, I mustered up all of my self-control not to devour them after I finished taking pictures. Then I chopped ’em up and put them into the most fantastic shrimp and avocado salsa (click here for the recipe).
Ingredients for Boiled Shrimp:
1.15 lbs raw shrimp (equals about 1 lb after it’s cooked), peeled & deveined (keep the shells!) Leave shells on if you want to serve them that way 8 cups filtered water 1 Tbsp garlic salt (I use Lawry’s brand) 1/2 tsp ground black pepper 1-2 bay leaves
How to Boil Shrimp:
Watch my quick video on how to peel and devein shrimp here. 1. Place the shells from the shrimp in a large saucepan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
- Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.
Serve with your favorite cocktail sauce or use them in any recipe that calls for cooked shrimp, like that shrimp salsa that I can’t wait to share with you. I’ll post it A.S.A.P. P.S. What’s your favorite, I mean ABSOLUTE favorite shrimp recipe? Or do you just love them with cocktail sauce? 😉
