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.

用约每磅虾1夸脱水填充一个大锅。在高热上烧到滚动沸腾。大方季节——Old Bay很好地工作在约每夸脱1汤匙。添加一个半切柠檬、洋葱或大蒜如果需要。在一个添加中添加虾并温和搅拌。 根据大小煮2–4分钟：小虾（41–50计数）完成接近2分钟，较大虾（26–30计数）长达4分钟。目标内部温度是63°C。密切观察——虾过度烹饪快速。 替代：将水烧到沸腾，添加虾，覆盖，从热中移除。在热水中坐5–8分钟。更宽恕，但需要紧盖子和足够水体积保持热。

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.