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Boiled Shrimp

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By Betty Crocker Kitchens
Updated Oct 19, 2010
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Peel 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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