How to Get Perfectly Cooked Shrimp Every Time
Let’s start with frozen shrimp. If you’re lucky enough to live on the coast then by all means use fresh but if you’re landlocked in Colorado like I am, look for the bag that says IQF; it stands for Individually, Quickly, Frozen. This means your shrimp or fish have been frozen as fast as possible once they’ve been caught which is the freshest means of getting them to you.
You can definitely use frozen, pre-peeled shrimp and still cook them to perfection, but I wanted to show you how to peel shrimp so we’re going to start with some that I defrosted under cold, running water.
Here is our thawed shrimp with the shell and tail on. See how the shell is segmented? We’re going to start peeling just one segment down from the tail.
So go ahead and grasp the shell firmly on one side Then tear it downwards towards the legs, try and break it at the segmented part.
A lot of restaurants will leave the tail on for cocktail shrimp, or just for presentation so you can definitely stop here if that’s what you’re going for.
Ok here’s the magic method – Place your shrimp, frozen or thawed, in a pot of COLD water. Place it on the stove over high heat and watch closely. As the water temperature comes up, so will the shrimp. Right when you see the very first bubble of a boil, the shrimp should be bright pink and perfectly cooked. Immediately drain the shrimp to avoid over cooking.
And there you have it! A bowl of shrimp ready for Pad Thai, cocktail dipping, po boys, you name it. You never have to worry about rubbery, overcooked shrimp again. Enjoy!
P.S You can save the shrimp water and simmer it with the shrimp shells to make a delicious, seafood stock. Great for sauces or soups that involve seafood.