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Boil shrimp in or out of shell

Rheta Jun 8, 2011 08:23 AM

I want to cook shrimp to put in a salad. Is it better to boil in or out of the shell? Thanks!

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  1. Sooeygun RE: Rheta Jun 8, 2011 08:32 AM

    I prefer out of the shell. That way I can devein before cooking and save the raw shells for soup.

    1. inaplasticcup RE: Rheta Jun 8, 2011 08:33 AM

      I think you get more flavor if you boil in the shell. And you can still keep the water, strain it and reduce further for stock.

      1 Reply
      1. re: inaplasticcup
        scubadoo97 RE: inaplasticcup Jun 14, 2011 03:21 PM

        I think so too.

      2. s
        sea97horse RE: Rheta Jun 8, 2011 08:33 AM

        They're easier to peel after cooking.
        Throw the shells back in the water for a while to make shrimp stock!

        1. blue room RE: Rheta Jun 8, 2011 08:39 AM

          They cook for such a short time I don't think the flavor will be different either way. I agree that the peeling is less of a chore after cooking.

          1. g
            Gail RE: Rheta Jun 8, 2011 08:40 AM

            I like to boil them shell-on. I think there is less chance of drying them out. But I discard the shells. I also plunge them directly into ice water to halt the cooking process.

            3 Replies
            1. re: Gail
              inaplasticcup RE: Gail Jun 8, 2011 08:41 AM

              +1 on the ice water

              1. re: Gail
                blue room RE: Gail Jun 8, 2011 08:49 AM

                I do this: Bring water to a boil, add shrimp, start timing -- 3 minutes. (Don't wait for water to return to a boil, start timing the second the shrimp are in.) After 3 minutes, remove from water. This always works nicely for me. I usually cook about 12-15 medium shrimp at a time, not tiny salad ones or giant grillable ones.

                1. re: blue room
                  Caitlin McGrath RE: blue room Jun 14, 2011 01:03 PM

                  I usually bring water to a boil, add shrimp, take pot off heat, slap a cover on until the shrimp are pink through - happens in 5-8 minutes or so, depending on size, and they are always tender, never tough.

              2. Uncle Bob RE: Rheta Jun 8, 2011 08:46 AM

                In the shell....with bonus points for head on......


                1 Reply
                1. re: Uncle Bob
                  Rheta RE: Uncle Bob Jun 8, 2011 11:29 AM

                  Thanks everyone! I knew I could count on you!!

                2. dave_c RE: Rheta Jun 14, 2011 01:11 PM

                  I prefer to poach the shrimp with the shell on.

                  1. r
                    rasputina RE: Rheta Jun 14, 2011 03:42 PM

                    shell on has more flavor

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