Boiled Shrimp - the Aussie Way

Nothing beats a platter of chilled Boiled Shrimp or Boiled Prawns as the Aussies say. Whether served as part of a Christmas feast or a family celebration, enjoyed with a summer bbq on beaches of Brisbane to the sunsets of Perth. Designed to be served cold on hot days, simple and flavorful, enjoy the laid back Aussie spirit in your kitchen. Cooked the right way, every time. Aussies call them Prawns, Americans call them Shrimp.

Let me set the scene... Imagine the table with ruby-red Shrimp or Prawns, chilled to perfection, surrounded by Lemon Wedges, Cocktail Sauce and Mango Chili Sauce, and your family and friends. The aroma of the sea wafts with the laughter as everyone dives into the Boiled Shrimp, vigorously peeling, fingers covered in sauce. This recipe isn't about perfection, but about connection with memories of Australia.

Why You'll Love This Recipe

• Easy and Memorable - quick and beginner friendly (cooked in under 30 minutes), perfect for a memorable feast for family and friends. Huge wow-factor when serving!
• Unbeatable Flavor and Texture - boiling in salted water delivers tender, juicy meat that's refreshingly crisp when served cold. Perfect to dip with many sauces.
• Brings Australia to You - Aussies eat 20,000 tonnes of prawns a year and this is the ultimate summer seafood feast. Quick to prepare with maximum flavor. A cultural Christmas staple, the spirit of Down Under.
• Appetizer or Main - a tasty appetizer to feed a crowd, served alongside a seafood platter feast, or enjoy a main meal and stuff your face with chilled cooked Prawns. What's not to love!

Ingredients

• 6½ pounds (3kg) Raw Shrimp or Raw Prawns
• 6 litres Water
• ¾ cup Salt
• 2 Bay Leafs
• 1 teaspoon Black Peppercorns
• ½ Lemon squeezed and tossed in water
• Ice Bath for cooling cooked shrimp
• Lemon Wedges and Ice for serving

Equipment

• Large Stock Pot (10-15 litres)
• Slotted Spoon or Strainer
• Measuring Cups and Spoons
• Colander - to drain from ice bath
• Serving Platter or Tray
• Finger Bowls or Wet Wipes

How to Make Boiled Shrimp

1. Prepare Shrimp (Prawns) - rinse raw shrimp under cold running water to remove any grit or debris. Leave head and shells intact for flavor.
2. Boil Water - in a large stockpot - at least 10-15 liters capacity (to avoid overcrowding), combine 6 liters of Water, ¾ cup Salt, Bay Leaves, Black Peppercorns and Lemon (throw in the lemon half into water).
   Bring to a rolling boil over high heat. (salt concentration should taste like seawater). Stir to dissolve salt fully.
3. Boil Shrimp - work in batches: add 2 pounds (1kg) of Shrimp at a time to the boiling water. They'll turn pink and float when done (turning into a "C" shape), about 3-4 minutes for medium-sized. When they float, give them another 60 seconds to make sure they are done. Don't overcook; test one by cutting it open, the flesh should be opaque white with a slight translucency in the center. Overboiling leads to tough shrimp.
4. Remove Shrimp - use a slotted spoon to remove Shrimp immediately.
   Repeat for the remaining 3½ pounds (2kg). Total boiling time: 15-30 minutes.
5. Ice Bath - prepare an ice bath in a large bowl or sink: Fill with a bag of ice and cold water. Plunge the hot prawns straight in. This stops cooking, preserving juiciness and making peeling easier. Stir gently for 5-10 minutes until fully chilled. The rapid cool down is key for a cold-serve crispness, just like Aussies chill seafood for hot days.
6. Peel and De-Vein - drain Shrimp. Twist off heads (discard or save for stock). Peel shells starting from the legs, leaving tails on for presentation and easy handling.
7. Chill and Serve - Arrange peeled Shrimp on a platter (wrapped in cling wrap) or in an airtight container. Refrigerate for at least 1 hour, up to 24 hours to serve cold. Best eaten within 48 hours for peak freshness.
8. Serve Cold - pile Shrimp on a large platter over ice. Add lemon wedges and bowls of dipping sauces (Tartar Sauce, Cocktail Sauce or Mango Chili Sauce). Garnish with parsley.

Boiled Shrimp Variations

• Spicy Kick - infuse the Shrimp Boil with 4-5 sliced Birds Eye Chilis (including seeds). Perfect for heat lovers
• Add Beer - pour 1 can of Beer (or non-alcoholic Beer) into the pot. Best to add beer after water boils, and before you add the shrimp.
• Herb Infused - add handful of fresh parsley or basil for a herby twist
• Festive Pink Twist - add natural color to the boiling water by adding Beet juice for pinker Shrimp for serving. Sometimes I add the juice for pickled beets or add raw sliced beets into the water.

Recipe Tips and FAQS

• Fresh Shrimp - fresh shrimp is always best (bonus points if you can get them direct from the fishing boat). Whatever shrimp you use, make sure it is uncooked and raw with shell intact for this recipe
• Boil in Batches - don't be tempted to throw it all in at the same time. This will result in uneven cooked shrimp and won't overcrowd the pot
• Boil with Heads - keep heads and shells intact when cooking raw Shrimp This infuses the seafood flavor into the prawns while cooking. Do not boil naked shrimp (without shells or heads). This is considered the wrong way to cook them.
• Save the Shells and Heads - freeze and save, perfect for making seafood stock
• Safety - ensure internal temperature of Shrimp is 165°F (74°C)
• Peeling Hack - if serving Shrimp that is already peeled, peel under running cold water to make removing shells easier, or use a Shrimp Peeler Tool to help speed things up

Best Shrimp for Boiling

• Tiger Shrimp - a shrimp or prawn found all over the world - visually appealing, meaty and firm, great for serving on platters (wild tastes better than farmed)
• White Shrimp - one of the most common shrimp found in American supermarkets, great for boiling and chilling, similar to Banana Prawns
• Brown Shrimp (Gulf Brown) - firmer texture, great for hearty platters like a Tiger Prawn
• Banana Prawns (Australian) - sweet and mild and budget friendly, tender and not overpowering
• Mix and Match - buy different varieties of shrimp and mix together when serving

How Many People Does This Serve?

In Australia, Prawn Platters are often served as an appetizer or a shared platter, alongside other seafoods like Crayfish (Lobsters), Yabbies (Crayfish), Oysters, Ham or side dishes. But also enjoyed as a main dish. Serves 10-12 people as a Starter/Appetizer.

• Starter/Appetizer - ½ -¾ pounds (250g-350g) of cooked shrimp, shell-on per person, giving a satisfying handful without filling up too much
• Main Meal - ½ pound (500g) of cooked shrimp, shell-on per person for shrimp lovers
• Prawns per Person - medium Tiger Shrimp serves 5-10 shrimp per person

Sauces to Serve with Boiled Shrimp

• Mango Chili Sauce - honestly this is a game changer and the perfect sauce to dip shrimp into - add some tropical Australia to your seafood feast
• Sweet Thai Chili Sauce - spicy, sweet and tastes even better when homemade
• Tartar Sauce - classic seafood dip, perfect to accompany other seafood you serve on your dinner table
• Seafood Cocktail Sauce - either the American red version with Ketchup and Horseradish, or the creamy Aussie version - either way you won't go wrong!
• Garlic Butter - classic for serving with Shrimp - melted butter, minced garlic and chopped parsley

Can I Make This Ahead of Time?

Yes. Cook up to 24 hours in advance. Cover and keep refrigerated until serving. Best served within 48 hours.

Can I Freeze Leftover Shrimp?

Yes. Place in an airtight container or freezer bag with air squeezed out. Freeze up to 3 months. Thaw overnight in fridge (never on counter). Once thawed, enjoy within 1-2 day and do not refreeze again.

Overcooked Shrimp?

Always best to aim for the "Letter C" shape when shrimp are cooking. If they turn into a round "Letter O" they are overcooked. This is tricky to manage as not all shrimp are the same size. With overcooked or Leftover Shrimp, chop into salads, enjoy a shrimp roll, or even stuff shrimp into a Vietnamese Banh Mi sandwich.

Seafood Recipes You'll Love

• Oysters Kilpatrick - an Aussie Fave with Bacon!
• Boiled Crawfish - with a Russian Twist!
• Oysters with Asian Dressing
• Air Fryer Lobster Tails
• Grilled Snapper with Mango Salsa
• Beer Battered Fish & Chips
• Grilled King Prawns
• Crawfish Fettuccine - can substitute with Boiled Shrimp
• Shrimp Mango Salad

Who knows how to make Boiled Shrimp better than Australians? We don't say "throw a shrimp on the barbie", but we say "chuck a few prawns on the barbie..." 🍤. Cold Boiled Prawns are served on a platter with ice, shell-on for communal eating with some food theatre (peel and eat shrimp) and new memories. Everyone loves that. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com