Most shrimp recipes are quick, but this one is especially easy. Dipped in cocktail sauce or melted butter, it’s one of my favorite ways to enjoy shrimp. One of my favorite appetizers to order at restaurants is a shrimp cocktail. I love dipping the plump shrimp in the sweet/spicy cocktail sauce. I was so happy to discover I could easily recreate this tasty appetizer at home! It’s as easy as can be - these boiled shrimp are ready in less than 30 minutes. The only challenging part? Waiting for them to chill in the fridge!
Instructions
Recipe Card
Raw shrimp: It’s best to use jumbo or extra-large shrimp in this recipe. You want them big and plump! Jumbo shrimp have 16-20 pieces per pound. Extra-large ones have 21-25 pieces per pound. Smaller shrimp are more suitable for recipes such as shrimp stir-fry or shrimp salad. Kosher salt: I add a generous amount to the water to help flavor the shrimp as they cook. These additions will subtly enhance the flavor of the shrimp. Truthfully, though, I rarely bother. I’ve tried both options and find the shrimp are wonderfully flavorful when simply cooked in salted water. Your first step is to bring a large stockpot of salted water to a boil. Add the shrimp and gently stir. Cover the stockpot and remove it from the heat. Leave the shrimp in the water until pink and opaque, for about ten minutes. Refrigerate the shrimp for two hours, then serve them. I add a simple side dish such as steamed broccoli, roasted peppers, roasted asparagus, or boiled green beans (as shown in the photo below): You can also pair them with a simple salad (such as arugula salad or cucumber salad), and you’ve got yourself a delicious, easy meal that does not require heating up the oven. You can use them in this shrimp salad or as a substitute for chicken in this Cobb salad.
