Use raw shrimp, peeled and deveined or shell-on — both work. If frozen, thaw fully under cold running water; partial freezing drops water temp and causes uneven cooking. Pat dry if seasoning directly. Optional: toss with a pinch of kosher salt and a small amount of baking soda, refrigerate 30 minutes for a firmer, more tender bite. Set a colander in the sink before you start — shrimp cook fast and need immediate draining.

Fill a large pot with about 1 quart of water per pound of shrimp. Bring to a rolling boil over high heat. Season generously — Old Bay works well at roughly 1 tbsp per quart. Add a halved lemon, onion, or garlic if desired. Add shrimp all at once and stir gently. Boil 2–4 minutes depending on size: small shrimp (41–50 count) done near 2 min, larger shrimp (26–30 count) up to 4 min. Target internal temp is 145°F. Watch closely — shrimp overcook fast. Alternative: bring water to a boil, add shrimp, cover, and remove from heat. Let sit 5–8 minutes in the hot water. More forgiving, but requires a tight lid and enough water volume to hold heat.

Shrimp are done when pink, opaque, and curled into a loose C shape. A tight O means overcooked — pull them at the C. Gray or translucent? Add 30–60 seconds and recheck. Drain immediately through a colander the moment they're done — carryover heat keeps cooking them in hot water. Serve on a platter with lemon wedges, melted butter, or cocktail sauce. For cold shrimp, spread on a rimmed baking sheet and refrigerate until fully chilled before plating.