A refreshing seafood addition to any meal, these quick boiled shrimp are high in protein, low in fat, and can be on your plate in a matter of minutes.
Once I learned how to boil shrimp properly, I felt like a whole world of culinary possibilities opened up to me. You can eat them on their own or as part of a seafood smorgasbord (I highly recommended this for the next time you have guests over and want appetizers beyond cheese and crackers). You can include them in your pasta dish, your rice dish, your salad, your sandwich… the list goes on.
If you’ve never bothered to learn how to prep shrimp, let alone quick boiled shrimp, then it pleases me to be a part of your education. This dish is tasty and, like most seafood, very nutritious, provided you don’t drench them in melted butter or a creamy sauce. Prep them as I prescribe here and you’ll have another main ingredient in your cooking arsenal.
Why You Will Love This Recipe
- Everyone loves shrimp! They are sweet, tasty, and easy to cook.
- They are healthy! It’s an excellent source of vitamins and protein.
- While shrimp can be prepared a number of ways, this is probably the easiest.
Is Quick Boiled Shrimp Healthy?
In general, yes, shrimp are healthy. They are low in fat and calories, and high in protein and omega-3 fatty acids. They contain selenium, vitamin B12, phosphorus, and choline, which all contribute to your well-being. The trouble with shrimp for a nutritional standpoint comes when you bread them or fry them in butter. But this recipe sidesteps that by boiling the shrimp, which is one of the healthiest methods you can prepare them.
INGREDIENTS
Only a few ingredients required: the shrimp (obvs) and a few extras for taste.
- ½ lb large shrimp, peeled and deveined
- 1 lemon, halved
- pinch of sea salt and black pepper
- lemon wedges
- 1 stalk fresh thyme
- 1 garlic clove
INSTRUCTIONS
Prep
Bring a large pot of salted water to a boil and prepare a large bowl with ice water.
Boil
Add the lemon halves, garlic clove, and the fresh thyme to the boiling water. Add the shrimp and cook for 2 minutes, until pink.
Cool
Remove the shrimp from the water and transfer to the ice water. Let cool.
Serve
Serve the boiled shrimp with cocktail sauce or some vegetables of your choice.
DEVOUR!
Variations of Quick Boiled Shrimp
- You can substitute the thyme with other fresh herbs like dill or parsley.
- If you don’t have lemons on hand, feel free to use vinegar or lime for some acidic flavor.
Serving Suggestions
Boiled shrimp can be added to many a dish. Here are a few:
Shrimp Avocado Salad with Watermelon: This is naturally protein packed, gluten-free, and makes for a wonderful, fresh summer meal.
Shrimp Pasta with Creamy Curry Sauce: Shrimp and pasta go together so well. For this dish, I’ve combined it all in a creamy curry sauce that for an exotic taste that is out of this world.
Egg-White Wraps: As these are wraps, you have the freedom to add whichever ingredients you like inside. One of those ingredients could be boiled shrimp.
FAQs
Usually 2 minutes is all it takes, but it depends on the size of the shrimp. If you cook them for longer than 5 minutes, you risk turning them to rubber.
Yes, this recipe works with frozen shrimp. Just remember to defrost them in the fridge overnight!
Yes, you can. You will know the shrimp is ready when they turn from gray to a light pink color. At this moment, transfer the cooked shrimp from the boiling water to an ice bath.
No, you don’t have to. What we call the vein is actually the digestive tract that can sometimes contain sand or grit; you would notice it more in larger shrimp. Removing it may improve the texture of the shrimp. Mostly, though, it’s a matter of appearance. People tend to remove it to make the shrimp more palatable to look at.
How To Store Quick Boiled Shrimp
Let the shrimp cool completely. Once cool, they can be stored in an airtight container or a resealable bag. Try to get as much air out of the container as possible to extend the life of the shrimp. Keep in the fridge for up to 4 days, though I recommend eating them before 2 days is up if you want them at their best. It’s up to you whether you eat them reheated or cold. If cold, the shrimp are a delicious addition to sandwiches, wraps, seafood platters, and salads. You can also freeze the shrimp for up to 3 months. Before eating, the shrimp should be left to thaw in the fridge overnight.
Quick Boiled Shrimp (5 Minutes!)
Ingredients
- ½ lb large shrimp, peeled and deveined
- 1 lemon halved
- pinch of sea salt and black pepper
- wedges lemon
- 1 stalk fresh thyme
- 1 clove garlic
Instructions
-
Bring a large pot of salted water to a boil and prepare a large bowl with ice water.
-
Add the lemon halves, garlic clove, and the fresh thyme to the boiling water. Add the shrimp and cook for 2 minutes, until pink.
-
Remove the shrimp from the water and transfer to the ice water. Let cool.
-
Serve the boiled shrimp with cocktail sauce or some vegetables of your choice.
Notes
- You don’t have to devein the shrimp. What we call the vein is actually the digestive tract that can sometimes contain sand or grit; you would notice it more in larger shrimp. Removing it may improve the texture of the shrimp. Mostly, though, it’s a matter of appearance. People remove it to make the shrimp more palatable to look at.
Nutrition
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