Cooking Cocktail Shrimp
MAKE AN ICE BATH
Fill a large container 3/4 full with water and ice. Make sure to leave enough room for the amount of shrimp you’ll be putting in the container after they’re cooked or it may overflow. This is an essential step as the ice bath is what stops the cooking process and keeps them from getting rubbery.
BRING A LARGE POT TO A BOIL
Fill a large pot 3/4 full of water. Make sure to leave enough room for the amount of shrimp you’ll be putting in the pot or it may overflow. Bring the water to a rapid boil.
ADD THE SHRIMP INTO THE POT
Larger shrimp such as U-12 and 15-20 counts should be thawed before cooking. This ensures they are not frozen on the inside while the oustide is already cooked. For smaller shrimp such as 26-30 counts, you can add the shrimp to the boiling water while still frozen. This is an easier process just make sure to account for an extra minute or two in the cooking time.
BOIL SHRIMP TWO TO FOUR MINUTES, DEPENDING ON SIZE
Once the shrimp is added to the pot, start a timer. Boil larger sized shrimp for 2 to 3 minutes if thawed and smaller shrimp no more than 3 minutes if thawed. If frozen, smaller shrimp may take 3 to 4 minutes as well. The shrimp should be curled almost completely and turn from an opaque to pinkish white color when finished. If you cook it too long, the meat will get rubbery, so keep an eye on the time.
STRAIN AND COOL THE SHRIMP
Strain the boiling water and shrimp into a clean sink and strainer. As quickly as possible add the strained shrimp into the ice bath you prepared earlier. After 5 to 10 minutes of cooling down the shrimp are ready to eat!