After boiling, toss the hot shrimp in melted butter, minced garlic, and a squeeze of lemon. Game over. Or chill them completely and serve with cocktail sauce—classic move. You can even chop them up and throw them into a cold pasta salad the next day. Leftover boiled shrimp are the MVP of meal prep.
One more thing: don’t toss the cooking water. If you boiled them with shells, that liquid is liquid gold. Strain it, freeze it, and use it as shrimp stock for chowder or risotto later. You’re welcome.
