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Boiled shrimp can be bland, flavorless and boring, especially if you buy frozen, pre-cooked “cocktail shrimp.” It’s just as easy to make your own boiled shrimp, but with so much more flavor.
Secret Ingredient = Shrimp Shells
The secret is using the shrimp shells to make a super-quick “stock” to boil the shrimp in.
Make a 10 minute simple shrimp stock by:
Shelling the the shrimp
Saute the shrimp shells in oil with garlic and spices
Add in water and simmer for few minutes
Just this simple step will transform boring, bland, boiled shrimp into flavorful boiled shrimp.
Buddha Bowl Basics
This Flavorful Boiled Shrimp Recipe makes a great “lean protein” for Buddha Bowl Recipes.
You can make a batch of boiled shrimp and store in the refrigerator to enjoy all week with your Buddha Bowls!
Peel the shrimp, saving the shells. Pat the shells very dry with paper towels.
Heat a saucepan with the cooking oil over medium heat. When hot, add in the shells, garlic, pepper flakes, salt, Old Bay Seasoning, and peppercorns. Cook until the shrimp shells are pink, and the garlic is fragrant.
Pour in 1 quart of water and add in the lemon half (give the lemon a quick squeeze to release some of the juices). Simmer for 5-8 minutes.
Add in the raw shrimp and when the shrimp just begins to turn pink, it's almost ready. Turn off the heat and let the shrimp finish cooking in the water with the heat off, about 1 more minute. Remove the shrimp with a slotted spoon.
OPTIONAL: You can save that shrimp stock! Discard the solids. Use that stock for shrimp or lobster bisque, or to cook your next batch of Flavorful Boiled Shrimp. I like to freeze the shrimp stock.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Boiled shrimp can be bland, flavorless and boring, especially if you buy frozen, pre-cooked “cocktail shrimp.” It’s just as easy to make your own boiled shrimp, but with so much more flavor.
Secret Ingredient = Shrimp Shells
The secret is using the shrimp shells to make a super-quick “stock” to boil the shrimp in.
Make a 10 minute simple shrimp stock by:
Shelling the the shrimp
Saute the shrimp shells in oil with garlic and spices
Add in water and simmer for few minutes
Just this simple step will transform boring, bland, boiled shrimp into flavorful boiled shrimp.
Buddha Bowl Basics
This Flavorful Boiled Shrimp Recipe makes a great “lean protein” for Buddha Bowl Recipes.
You can make a batch of boiled shrimp and store in the refrigerator to enjoy all week with your Buddha Bowls!
Peel the shrimp, saving the shells. Pat the shells very dry with paper towels.
Heat a saucepan with the cooking oil over medium heat. When hot, add in the shells, garlic, pepper flakes, salt, Old Bay Seasoning, and peppercorns. Cook until the shrimp shells are pink, and the garlic is fragrant.
Pour in 1 quart of water and add in the lemon half (give the lemon a quick squeeze to release some of the juices). Simmer for 5-8 minutes.
Add in the raw shrimp and when the shrimp just begins to turn pink, it's almost ready. Turn off the heat and let the shrimp finish cooking in the water with the heat off, about 1 more minute. Remove the shrimp with a slotted spoon.
OPTIONAL: You can save that shrimp stock! Discard the solids. Use that stock for shrimp or lobster bisque, or to cook your next batch of Flavorful Boiled Shrimp. I like to freeze the shrimp stock.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Boiled shrimp can be bland, flavorless and boring, especially if you buy frozen, pre-cooked “cocktail shrimp.” It’s just as easy to make your own boiled shrimp, but with so much more flavor. 
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
