Cooked Shrimp

Serving Size: 10

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.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

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

Ingredients

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

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.

Nutrition