Boiled Shrimp (Boiled Prawns)

Perfect Boiled Shrimp! Learn how to boil fresh prawns the authentic Australian way – simple, juicy, and served chilled on ice with lemon and cocktail sauce or mango chili sauce to dip. Peel and eat shrimp, Ideal summer seafood platter for festive feasts or backyard barbecues. Easy recipe, crowd-pleaser!

📝 Ingredients

• 6 1/2 pounds (3kg) Raw Shrimp or Prawns
• 6 litres Water
• 3/4 cup Salt
• 2 Bay Leafs
• 1 teaspoon Black Peppercorns
• 1/2 Lemon (squeezed and tossed in water)
• Ice Bath (for cooling cooked shrimp)
• 4 Lemons Sliced in Wedges and Ice (for serving)

👨‍🍳 Instructions

1. 1Prepare Shrimp (Prawns) - rinse raw shrimp under cold running water to remove any grit or debris. Leave head and shells intact for flavor.
2. 2Boil 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. 3Boil 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. 4Remove Shrimp - use a slotted spoon to remove Shrimp immediately. Repeat for the remaining 3½ pounds (2kg). Total boiling time: 15-30 minutes.
5. 5Ice 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. 6Peel 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. 7Chill 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. 8Serve 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.