Q&A for How to Cook Boiled Shrimp

Avoid over-boiling the shrimp and cooking it for more than needed. Allow frozen shrimp to thaw fully before boiling.

Try sprinkling salt and black pepper over the shrimp to give it more flavor, or use another seasoning instead.

3 parts salt, 1 part cayenne pepper, 1 part herbal poultry seasoning (mixture of powdered bay, sage, thyme, rosemary, marjoram).

Shrimp only need a few minutes to cook; when the shrimp starts to turn pink, flip it over. It's done when the shrimp is completely pink.

Use a shrimp peeler, a long, slightly curved tool that removes the shell and opens up the vein for removal. The tool slides under the top of the shell from the back of the head to the tail.

You can. In America, we are rarely gifted with the full shrimp or prawn, head and all. It's not unusual to have the heads already cut off even if you buy raw shrimp with the shell still on. The heads are a treat, but not needed for boiling.

Usually a pinch of salt is enough, but depending on how much shrimp you boil, you may need to add a teaspoon.

No, unless you want to chill the shrimp down completely. Just plunge the shrimp into cold water for a second to stop the cooking process and keep them from over-cooking.

Yes, and I recommend it. Cavender's is delicious. An equal ratio to Old Bay should be sufficient, but it's up to you. I like to add a little extra for a bolder flavor.