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Fill a 3 quart saucepan 3/4 full of water.
Add salt. If using, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
Bring the pot to a rapid boil over high heat.
Remove from the heat and let it stop boiling.
Add the frozen shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink.
If serving cold, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
When shrimp are cooked, drain off the hot liquid and serve immediately or transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
Serve as is or peel them first.