Ingredients:

  • 4 quarts water
  • 1/4 cup Kosher Salt (or rock salt)
  • 1/4 cup All-purpose Seafood Seasoning (e.g., Old Bay or Creole seasoning)
  • 1 large Fresh Lemon, halved
  • 2 Tbsp White Vinegar or Apple Cider Vinegar
  • 1 Tbsp Whole Black Peppercorns
  • 3 large Dried Bay Leaves
  • 4 cloves Garlic, smashed (no need to peel)
  • 1 medium Yellow Onion, quartered (no need to peel)
  • 1 tsp Cayenne Pepper or Red Pepper Flakes (optional heat)
  • 2 lbs (900 g) Large Prawns/Shrimp (21/25 count), shell-on, uncooked, defrosted

Instructions:

  1. Prepare the Aromatics and Shrimp: Gather all 'Boil Liquid' ingredients. If using frozen shrimp, defrost completely under cool running water and drain thoroughly. Keep the shells on; they protect the meat during the boil.
  2. Build and Infuse the Boiling Liquid: In a large stockpot, combine the 4 quarts of water with all boil ingredients (salt, seasoning, lemon, vinegar, peppercorns, bay leaves, garlic, onion, and cayenne). Bring the mixture to a rolling boil, then reduce heat and simmer for 5–10 minutes to allow the seasoning to infuse thoroughly.
  3. Cook the Prawns: Increase the heat until the liquid returns to a vigorous boil. Add the defrosted prawns all at once. Wait for the water to return to a boil (about 30–60 seconds), then immediately start the timer. Cook the shrimp for precisely 2–3 minutes, until they curl into a loose 'C' shape and turn bright pink/red.
  4. Halt the Cooking Process: Immediately remove the cooked shrimp using a slotted spoon or spider strainer. Transfer the hot shrimp directly into a large bowl filled with ice water (an ice bath). This step is non-negotiable and prevents a rubbery texture. Chill for 2–3 minutes, stirring gently.
  5. Drain, Peel, and Serve: Drain the chilled shrimp completely. Serve warm, chilled, or at room temperature alongside chosen dipping sauces. Instruct guests to peel their own for a casual dining experience.