Boiling shrimp

Easy on the salt. I only use liquid crab boil and sprinkle seasoning on the cooked shrimp. Let the downvotes begin!!

boil in plain water
soak in the seasoned water
use double the seasoning you would use for crawfish

i usually whisk it because i dont plan ahead for a boil and cool.

Depending on how strong your stove is, it will take forever to bring to a boil, and back to boil once the shrimp go in. I usually drop the shrimp and let them cook for a 3-5 minutes, then turn off and soak.

If you want properly cooked easy to peal shrimp that are not rubbery DON'T SOAK THEM.

Get your pot to a rolling boil seasoned just like you would season crabs or crawfish, drop them in. Boil for ONE minute. Take them out and dump them out into a thin layer, you want the shrimp to stop cooking (but I still like them warm to eat, some people ice them).

If you don't believe me, just try it on a pound of shrimp. I didn't believe it until I tried it, I won't even attempt to eat shrimp boiled any other way. If you have really big shrimp, 15 count or larger you may need to add a little time to the boil.

I had some 10-12's my sister bought I had to work with and I got the boil time up to almost 2 minutes to get those lobsters cooked, but a typical 20-30 count shrimp used in boiling will be cooked in a minute. I didn't just dump all 30lbs in the boil, I tested them a few at a time until I figured out a good cook time for those big ones.

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If you want properly cooked easy to peal shrimp that are not rubbery DON'T SOAK THEM

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What? Soaking them does not cause them to be rubbery or difficult to peel. You must have a history of boiling them too long. After they've developed the space between the shell and the meat(1-2 minutes of boiling) toss bags of ice in the water and let them soak 15 minutes or so. Super easy to peel and they actually have flavor.

You do you, but for that much shrimp I'm doing it outside on a burner

If you have a pot that you can do a sack of crawfish in I would do it in there. Volumn of water is higher and will come back to a boil more quickly.

For 15-18 lbs of I would use 1 pack of Chackbay and 1/2 a box obf salt. Boil them till they float, soak them till they sink, no need for a timer.

You can do it on the stove, but I would suggest on burner outside. Just do one batch. It's easier.

Here's how you boil shrimp:

Liquid is the main thing. Powder helps, but you could use one third to half the amount you would use for crawfish and still get great results. Use same amount of liquid though.

Method: Bring your water to a rolling boil and let it go for a few minutes, then take the basket with the shrimp and put it in. As soon as the basket hits the bottom, turn off the flame.

Let soak for 15-20 minutes.

The shrimp will be cooked and seasoned, but not tough and hard to peel.

Never cook your shrimp over a flame. They aren't crawfish. They will cook in boiling temp water as it's cooling in about 3 minutes.

And never do shrimp in a pot of water that's already had crawfish in it. They'll be dirty.

If you need to soak shrimp 20 mins, you didn’t add enough seasoning from the start. I boil for 1 min and soak 5. I just boiled some a few days ago and they came out fantastic. The biggest thing is removing the shrimp when You see the shell start to separate from the meat. I use a smaller pot and I used 1 1/2 bags of seasoning, one small liquid crab boil, and some salt. I also throw in a stick of butter in there.