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Ingredients
- 1 1/3 pounds large (21-25 count or similar) unpeeled shrimp, or 1 pound peeled
- Salt, preferably sea salt
Method
- Place a bowl of ice water in the sink.
- Bring a medium pot of salted water to a boil over high heat.
- Add the shrimp and cook them 1 to 2 minutes until the outsides turn pink and they are cooked through.
- Drain the shrimp and transfer them immediately to the bowl of ice water.
- Drain them again.
- Peel and eat them immediately, or store them in an airtight plastic container in the refrigerator for up to 3 days.
- Each (about 4-ounce) serving has:
- Calories: 120
- Protein: 23g
- Carbohydrates: 1g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 172mg
- Fiber: 0g
- Sodium: 168
