Boiled shrimp is a staple in many, many bariatric kitchens. Not only do they make a great quick, high-protein snack in a go, but they’re great to have on hand to toss into a sautee, soup, or salad! There are several ways to do it. Jennifer and Suzette both have their own versions. Here, they’ve combined the two to get the best of both worlds.

1 lb Shrimp (we used jumbo sized easy-peal shrimp)
2 T Shrimp Boil (you can also use whatever seafood seasoning you like)
2 qts water (enough to cover shrimp)

Bring water to a boil. Add shrimp boil or seafood seasoning. Gently add shrimp. Boil until shrimp are pink, opaque, and just slightly curled (remember they will continue cooking slightly when removed from the water) – about 5 minutes. Remove from heat and drain. Serve immediately or chill.