Add a burst of juicy, tender, and slightly sweet protein to your salads, sides, and stir-fries.
It’s a weeknight, you’re staring at a bowl of whatever you have in the fridge, and you can’t help but think: What’s missing? You realize it needs some protein, but you used up all your eggs this morning, and all you have in the freezer is a portion of shrimp.
Introducing the humble yet delicious boiled shrimp! This quick recipe is a game changer when your side dish, salad, or stir-fry needs that little extra something. The tender, juicy shrimp bursts with citrusy brightness, thanks to a splash of lemon and the subtle herbaceous kick of thyme.
Snack on them straight out of the bowl, serve them up with veggies and cocktail sauce, or use them to garnish your next meal. With only a few simple ingredients and a two-minute cooking time, this recipe is proof that sometimes, less really is more.
Are Quick-Boiled Shrimp Healthy?
In general, yes, quick-boiled shrimp are healthy. Shrimp is a lean protein source that is low in calories and packed with essential nutrients like selenium, iodine, and omega-3 fatty acids. Plus, boiling means no added fats or oils, so you’re keeping things light.
Want to amp up the health factor even more? Opt for organic or sustainably-sourced shrimp if possible, and choose light dressings or dips like Greek yogurt mixed with a squeeze of lemon and herbs. Watching your sodium? Use less salt in the boiling water, as there’s plenty of natural flavor to keep things interesting.
Finding And Prepping The Perfect Shrimp
Not all shrimp are created equal. When shopping, look for shrimp that are firm, plump, and smell briny—like the ocean, not like a fish left in the sun. Fresh shrimp is great, but frozen is just as good (and sometimes even fresher if they’re flash-frozen right after being caught). If you go for frozen, make sure to thaw the shrimp overnight in the fridge or, in a pinch, in a bowl of cold water.
Once you’re home, it’s time to peel and devein. Use a sharp knife to cut along the shrimp’s back, and peel away the shell. You can also twist off the head and tail or leave them on for more flavor and a better presentation.
Removing the vein is optional, but if you choose to, make a shallow cut along the back of the shrimp and remove the dark line with your fingers. Finally, rinse the shrimp under cold water, and it’s good to go.
How To Make Ahead And Store
To store in the refrigerator, place the cooked shrimp in an airtight container and eat within 3 days. For the freezer, spread the shrimp in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag where they’ll keep for up to 3 months. Thaw in the refrigerator before using.
Serving Suggestions
These quick-boiled shrimp are the perfect canvas for all your culinary ideas! A dish I think about quite frequently is from a small restaurant in Palma, Mallorca, and it is a plate of Sliced Potatoes with quick-boiled shrimp on top, served with an herb butter and Aioli.
This shrimp would also be perfect stirred into a Mediterranean Couscous Salad, Pearl Couscous with Oven-Roasted Vegetables, or even an Avocado Pesto Pasta Salad With Zucchini Noodles.
Ingredients
- 1 pinch sea salt
- 1 lemon halved
- 1 clove garlic
- 1 sprig fresh thyme
- 1/2 pound large shrimp peeled and deveined
- Freshly ground black pepper to taste
- Lemon wedges for serving, optional
Instructions
- Bring a medium pot of water to a boil and add a large pinch of salt, the lemon halves, a garlic clove, and the thyme.
- Fill a large bowl with lots of ice and water to make an ice bath.
- Add the shrimp to the boiling water and cook for 2 minutes, or until it turns from translucent to pink.
- Transfer the cooked shrimp to the ice bath and allow to cool.
- Serve the boiled shrimp with cocktail sauce or over a salad.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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