Cooked Shrimp

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$0.00 Cooking Fee
Serving Size: 4 1/2 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Keto, Lower Carb, Nut Free, Oil Free, Paleo, Reduced Fat, Refined Sugar Free, Soy Free, Whole 30
Recipe adapted from:
Mayumi Tavalero
This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time15 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

Cooking Tools Required

8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

Nutrition

Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU |