Boiling is forgiving. You toss the shrimp in bubbling water, wait two minutes, and done. It’s the method I use when I’m hangry and can’t be bothered to think.
But here’s the sneaky problem: boiling dilutes flavor. The moment those sweet little crustaceans hit the water, they start leaching out their natural juices into the pot. You’re basically making a weak shrimp tea and eating the leftover sponge.
If you must boil—say you’re cooking for a crowd and your steamer is the size of a teacup—then season the water like a sailor on shore leave. Load it with salt, bay leaves, and peppercorns. Even then, you’re fighting an uphill battle against dilution.
