This Is the Secret to Perfectly Boiled Shrimp — Sweet, Firm, and Bright Red

Boiled shrimp is a simple and quick dish, but achieving that vibrant red color, sweet firm meat, and fresh aroma requires the right preparation. The first and most important step is choosing high-quality, fresh shrimp. When buying shrimp, pay close attention to the color of the shell: fresh sea shrimp usually have a bluish-white shell, while male shrimp may have a slightly yellow tint. The shell should look shiny and translucent, and the head and legs must still be firmly attached to the body—this is a sign of freshness.

Preparing the Shrimp Before Boiling

If you are buying frozen shrimp, choose those with a naturally curved body. These were typically alive before being frozen. Shrimp with a straight body often indicate loss of freshness, as the muscles relax after the shrimp dies.

To ensure your boiled shrimp turns bright red, tastes sweet, and has no fishy smell, you can add a few simple ingredients to the pot. One surprisingly effective trick is to boil the shrimp with pandan leaves. Not only do they help enhance the color, but they also give the shrimp a pleasant aroma.

Boiling Shrimp with Pandan Leaves for Beautiful Color and Flavor

Ingredients

• 10 fresh shrimp (tiger shrimp or sea shrimp)

• 2–3 fresh pandan leaves

• A pinch of salt

• Water

Instructions

1. Prepare the shrimp

Rinse the shrimp under cold water. If you prefer, you may remove the heads, but keeping the heads on will usually give the shrimp a sweeter flavor when cooked.

2. Prepare the pandan leaves

Wash the pandan leaves thoroughly and cut them into short pieces. You may also tie them into a small bundle for easier removal after cooking.

3. Start boiling the water

Fill a pot with enough water to fully submerge the shrimp. Add the pandan leaves to the pot.
Pandan leaves not only help intensify the shrimp’s red color but also reduce fishiness and add a light herbal fragrance.

4. Cook the shrimp

Bring the water to a boil, then add the shrimp. Boil over medium heat for 3–5 minutes depending on the shrimp size. Once the shrimp turns bright red and the flesh firms up, it is fully cooked.
Shrimp boiled with pandan leaves will have a more vibrant color, firmer texture, and a naturally fragrant aroma.

How to Make Beautiful Bright-Red Pandan-Boiled Shrimp

Step 1: Clean the shrimp properly

Wash the shrimp with cold water. You can use a soft brush to scrub the shell clean. Trim the legs and antennae if you want the shrimp to look neater on the plate.
For an even more appealing color, add a small amount of sugar to the boiling water—this helps the shrimp turn red more evenly.

Step 2: Prepare the pandan leaves

Rinse the pandan leaves, then tie them into small bundles or cut them into long pieces (10–15 cm).

Step 3: Make the boiling broth

Bring 1–2 liters of water to a boil in a large pot. Add 1–2 tablespoons of salt and the pandan leaves.
The salted water helps enhance the natural sweetness of the shrimp.

Step 4: Boil the shrimp

When the water comes to a rolling boil, add the shrimp and cook for 3–5 minutes. The shrimp is done when it turns a bright red color and the meat feels firm to the touch.
Avoid overcooking—boiling too long will make the shrimp tough and rubbery.

Step 5: Cool the shrimp

Once the shrimp is cooked, immediately transfer it to a bowl of ice water. This stops the cooking process, keeps the shrimp crisp, and helps it retain its vibrant color.
Let the shrimp drain well before plating. You can decorate the dish with pandan leaves or fresh herbs for a more attractive presentation.

Extra Tips for Perfect Boiled Shrimp

• Add a pinch of sugar to the boiling water for brighter shrimp color.

• For dipping, use lime with salt and pepper, or seafood dipping sauce to enhance the flavor.

• If you want more aroma, you can add a slice of ginger or a few crushed lemongrass stalks to the boiling water.

• Choose shrimp that feel heavy for their size—this indicates firmness and freshness.