Boiled Shrimp With Old Bay

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.

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.

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.

To boil shrimp, all you really need is a pot of water and a good pinch of salt. The onion, garlic, bay leaf, and Old Bay are additional seasoning that make it extra tasty.

• Large, extra large or jumbo shrimp, defrosted (peeled or unpeeled)
• Lemons or apple cider vinegar
• Garlic
• Salt
• Old Bay Seasoning

See recipe card for quantities.

Place the frozen shrimp in a large bowl. Fill the bowl with cold water.

Let the shrimp sit for about 10–15 minutes. Once thawed, drain the shrimp and pat them dry with paper towels. Use right away or store in the fridge for up to a day.

• 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.
• Squeeze a lemon into the water and drop the lemon into the water.
• When the water is boiling, add the shrimp. Bring water back to a boil and cook for about 2 minutes or until the shrimp are white.
• 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 of Old Bay.
• Serve with lemon wedges and cocktail sauce.

Store boiled shrimp in an airtight container in your refrigerator for up to 3 days.

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.

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.

• Steamed Shrimp and Broccoli
• Cajun Blackened Shrimp
• Oven Baked Coconut Shrimp
• Coconut Oil Shrimp
• Sauteed Shrimp with Coconut Aminos

Shrimp only need 2 to 3 minutes in boiling water, depending on their size. As soon as they turn pink and curl, they’re done.

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 are usually made from farmed shrimp that have been deveined and had their shells split along the back for convenience. The legs are often removed, making them easier to peel after cooking. While they’re convenient, they’re often imported and farm-raised—so check the label if you prefer wild-caught shrimp.

Small shrimp (50–60 count per pound) only need about 1 to 1½ minutes in boiling water.