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Proteins & Mains
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Shrimp
Shrimp
Photo coming soon
Boiled / Cocktail Style
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Defrost the shrimp, peel and devein if needed, and let them come to room temperature.
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Bring a pot of water to a rolling boil with a generous amount of Old Bay seasoning thrown right in.
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Add the shrimp and cook until they turn pink — just a couple of minutes.
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Pull them immediately and chill on ice or in the fridge.
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The cocktail sauce is dead simple: half horseradish, half ketchup.
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That's it.
Marinated — Grill or Pan
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For grilled or pan-seared shrimp, marinate them for most of the day.
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A jerk-style marinade with lime juice, garlic powder, onion powder, minced garlic, olive oil, and some vinegar is the preferred direction.
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The acid in the lime and vinegar does some light 'cooking' on its own, so by the time they hit the heat, the flavor is all the way through.
Cook Fast, Pull Fast
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Whether you're grilling or using a pan, shrimp cook in minutes.
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Watch for the bottom half to turn pink, flip immediately, and pull them as soon as both sides are pink and opaque.
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If you see them curling into tight little C-shapes, they're already overdone.
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You want a loose curl — that's the sweet spot.
Quick Tips
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Defrost fully and bring to room temp before cooking
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Old Bay right in the boiling water for cocktail shrimp
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Marinate all day for grilled or pan-seared versions
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Loose C-shape = perfect. Tight curl = overcooked.
Featured In The Playbook
Cajun Dry Rub
Fajita / Chili Lime Marinade
Jerk Marinade
Lemon Herb Marinade
Avocado Crema
Buffalo / Hot Sauce Glaze
Charred Jalapeño Salsa
Garlic Parmesan Wing Sauce
Mango Salsa
Fresh Corn & Tomato Salad
Grilled Broccoli
Simple Green Salad
Simple Lime Rice
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