A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.
Boiled Shrimp
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 5
Ingredients
- 1 cup ketchup
- 4 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 or 3 drops red pepper sauce
- 1 lb uncooked medium shrimp in shells, thawed if frozen
Instructions
-
Step1In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
-
Step2In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
-
Step3Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.
Nutrition
130
Calories
1g
Total Fat
12g
Protein
17g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 10
- Total Fat
- 1g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 36%
- Sodium
- 870mg
- 36%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 15g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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