Ingredients
Scale
- 1–2 lbs 16-20 count shrimp or go bigger!
- 10 cups of water
- 2 bay leaves
- 2–3 sprigs of fresh parsley
- 1/2 lemon
- 1 tsp fine sea salt
- 1 tsp whole black peppercorns
- Dutch oven or large stock pot to boil your shrimp
Instructions
- Defrost Overnight in the Refrigerator. Allow your shrimp to defrost in a colander placed inside a bowl overnight in the refrigerator. If you’re in a pinch for time you can defrost them by placing the in a bowl and running cold water over them.
- Peel and Devein Shrimp if necessary. Wash the shrimp and peel and devein under running cold water. Using your thumbs, split open the thin shell along the bottom between the two rows of legs. Peel the shell away. Use a small knife to make a shallow slit along the back to expose the dark, intestinal vein tract. With a knife tip or your fingers, lift up the vein and discard. Rinse shrimp.
- Add Thawed Shrimp to Boiling Water. Bring a pot of water to a boil over medium heat. Add your aromatics, sea salt, and black peppercorns. Once boiling add your shrimp.
- Cook Shrimp. Use tongs or strainer to gently keep the shrimp moving. The tails will turn red first and then the bodies will turn pink and opaque. The entire process should take no more than 3-5 minutes. See more on how to tell if shrimp are done.
- Chill Shrimp. Drain the shrimp immediately and place on a baking sheet to chill in the fridge.
- Serve. Serve chilled with lemon wedges and your favorite cocktail sauce.
- Prep Time: 10
- Cook Time: 4
- Category: Appetizer
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 9 g
- Sodium: 366mg
- Fat: 1 g
- Saturated Fat: 0
- Protein: 16 g
- Cholesterol: 122 g