Things You'll Need
1 tsp. salt
Blanched shrimp is moist and tender. The blanching method uses boiling water to cook shrimp quickly for use in cold dishes like shrimp cocktails and salads. You can also add the blanched shrimp to pasta or stir-fries. Keep frozen shrimp on hand, so you always have some shrimp available for use in your favorite recipes. You don't have to thaw the raw, frozen shrimp before you blanch them, as long as the water is at a full boil when you add the shrimp.
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Fill a pot with water. Use enough water to submerge the shrimp fully to a 3-inch depth. Add 1 tbsp. salt to the water.
Bring the water to full boil. Submerge the shrimp in the boiling water.
Cook the shrimp for three to five minutes once the water returns to a full boil. Watch the shrimp during the cooking time so they don't overcook.
Remove the shrimp from the pot with a slotted spoon once they turn pink. Immerse the shrimp in cold ice water immediately after removing them from the pot.
Leave the shrimp in the ice water for three to five minutes, or until they cool completely. Drain the water from the shrimp and serve or refrigerate.
Thaw the shrimp in the fridge overnight before blanching, if preferred. Never thaw shrimp at room temperature.
Avoid overcooking the shrimp. Shrimp left to boil too long become tough and rubbery.