Skip to content
Home » Boiled Shrimp Recipes

Boiled Shrimp Recipes

    Boiled Shrimp Recipes

    There’s nothing quite like summertime to make me want a plate of fresh boiled shrimp recipes. My family and I have made a yearly tradition out of making beach plans as soon as the last day of school is over. Just after we put our feet in the water, we made plans to visit the fish market and stock up on some shrimp. The taste of these Boiled Shrimp has always been one of my favourite parts of summer, right up there with the scent of sunscreen, playing on the beach, and catching a tan.

    There’s no necessity to waste water and time boiling shrimp when you can quickly prepare it in a skillet. Shrimp can really be cooked and eaten. And it tastes great. Although shrimp cocktail is the most common usage for boiled shrimp, you may use it in any recipe that calls for shrimp. (A shrimp boil is another option, of course, but that’s a different dish altogether.) Just what is the benefit of boiling water? It’s OK to leave out on a shrimp cocktail plate at room temperature for guests to enjoy. In search of shrimp boiling instructions?

    Shrimp may be cooked quickly and easily by boiling them. As an added bonus, they work well in traditional shrimp cocktails, shrimp salsa, sushi, and other dishes! What’s even better is that it just needs around 5 minutes of your time.

    Required Ingredients for Boiled Shrimp Recipes

    To fast the procedure of getting the water to boil, I prefer to start with hot water.

    Yellow onion: The red onion is great, but the yellow onion is much better. 

    Any onion will do, even a Vidalia.

    You’ll require a whole garlic for this. Dry isn’t a good stand-in since it lacks the moisture needed to provide the same taste.

    For a homemade version of Old Bay seasoning, check the variants listed below.

    Use 2 teaspoons of dried thyme in place of fresh.

    Instead of red potatoes, you might use Yukon golds. You may use whichever size you choose, but they should be chopped into pieces no bigger than 1 1/2 inches. Those of us who are petite may safely be left unhacked.

    Salt and pepper should be added to taste, but keep in mind that a salt component already exists in the spice mix.

    Corn: Whole ears of corn on the cob are required for this dish; chopped kernels will not work. Corn cobs may be used after being thawed from the freezer.

    While andouille sausage is ideal, any smoked sausage can do in a pinch.

    To get the finest flavour out of shrimp, I recommend using frozen shrimp that has been recently thawed. Nothing compares to freshly caught, of course.

    Butter without salt: If you can’t get unsalted butter, salted butter will work, but it will add a little of salt (almost 1/4 tsp).

    It’s OK to substitute a lime if you’re out of lemons.

    You can get by with 1 tablespoon of dry parsley if you need to. Since its main purpose is to provide a splash of colour, you may eliminate it if you choose.

    Boiled Shrimp Recipes: Modifications That Could Be Made

    • In addition to the water, you may also add one can of beer.
    • You may choose to peel the shrimp or not.
    • Throw in some bay leaves and some parsley, as well, in that water.
    • The addition of spicy sauce at the table is optional.
    • Prepare your own special seafood rub at home (in place of the Old Bay).
    • Crab, lobster, and clams are just some of the additional seafood that may be used.
    • Try smuggling in some okra, green beans, or asparagus for added colour.

    Making a Shrimp Boil For Boiled Shrimp

    Seasoned water boils quickly, so fill a big stockpot with 4 quarts of water with your favourite spices. Mix in the thyme, onion, garlic, Old Bay spice, and olivier. Simmer the ingredients until they reach a boil, about 5 minutes.

    Add potatoes and salt to par-cook them (I use 1 Tbsp). Wait about 10 to 15 mins, or until the potatoes are almost soft. Sauté the corn and sausage for three minutes after adding the corn. Toss in the sausage and continue cooking for another four minutes. Cook shrimp quickly, but gently, by stirring them into the pan and cooking them until they are opaque and pink. Lastly, drain the combination (you may save the broth, if you’d like, but it won’t add much flavour). Spread it on a large tray for serving or a baking sheet.

    Season with salt and pepper and drizzle with butter and lemon juice for a finishing touch. Season with Old Bay, pepper, and parsley, and serve.

    Boiled Shrimp Recipes: Alternatives in the Kitchen

    Although the boiling variety is always there, there are several additional methods to cook it. Try this skillet twist I came up with; it gives the dish a delicious browned taste. Here are the crock pot cooking instructions you’ll need:

    1. Fill a large slow cooker with 14 ounces of sliced sausage, 1 1/2 pounds of diced potatoes, 3 halved corn cobs, 1/2 an onion, and 6 garlic cloves.
    2. You should put in 5 cups of water, 1/4 cup of Old Bay seasoning, and 2 teaspoons of fresh thyme.
    3. The potatoes will be ready after 3 hours of cooking on high heat. 
    4. If you need more space for shrimp, you may substitute corn.
    5. Toss in 1 1/2 pounds of shrimp and simmer for 10 to 13 minutes, or until the shrimp become pink.
    6. Drain, then top with melted butter (6 tablespoons), lemon juice (2 tablespoons), parsley (2 tablespoons), and more old bay seasoning.

    Can you tell me how long I should cook shrimp?

    Soon enough! As a result of their little size, shrimp may be prepared in a flash using any method you choose. To prepare them, all you have to do is drop them into a pot of boiling water, turn off the heat, and let them there for 10 minutes.

    Not like other recipes, however, they need refrigeration before being served at room temperature. If you want to eat at the optimal time, you need think about it.