Go Back
–+ servings
Angled, overhead photo of a tray holding poached shrimp on a bed of ice, with lemon wedges and sauce.

Poached Shrimp

easyhealthyrecipes.com/poached-shrimp/
Tender poached shrimp in water infused with garlic, peppercorn, lemon and fresh herbs. Ready in 3 minutes before being transferred to an ice bath for cooling.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • Large pot (with lid)
  • slotted spoon
  • Large bowl
  • ice
  • Paper towels
  • Plate or bowl

Ingredients Needed

  • 4 cups water
  • 3 cloves garlic (smashed)
  • ½ teaspoon whole peppercorns
  • ½ teaspoon salt (more or less to taste)
  • juice of 1 medium lemon (approximately 2 tablespoons)
  • 1 pound peeled, tail-on jumbo shrimp (deveined; or peeled, tail-on extra-large shimp, deveined)
  • 3-4 sprigs fresh parsley
  • 3-4 sprigs fresh thyme

Instructions

  • In large pot, add water, garlic, salt, peppercorn, lemon juice, leftover juiced lemon halves, parsley and thyme. Bring to boil, then reduce heat to low, cover pot, and simmer for about 15 minutes.
    Aromatics for poached shrimp in a large pot.
  • After 15 minutes, uncover pot, turn heat back up to bring water to low rolling boil, about 1 minute. Add shrimp to pot, add cover back on, then remove pot from heat, and let shrimp sit for 3 minutes or until they turn pink.
    Poached shrimp in a large pot.
  • While shrimp are poaching, fill large bowl with ice and water. Then with slotted spoon, transfer shrimp from pot to ice bath. Let shrimp sit to cool down completely, about 5 to 10 minutes.
    Shrimp in ice bath.
  • Once shrimp are cool, transfer to paper towel lines plate or bowl, and pat shrimp dry. Enjoy as desired.
    Poached shrimp in bowl.

Recipe Notes

  • How to clean shrimp: Using a small knife or shears, make a small cut through the shrimp's back shell for easy removal. Leave the tail on if using for shrimp cocktail, or removed if preferred. Then slightly slice the back of the shrimp open and remove the vein using the knife or your fingers. Flip the shrimp, then repeat to remove the vein on the other side. That's it. To make it even easier, you can buy pre-cleaned shrimp. 
  • Storage: Store poached shrimp refrigerated in an airtight container for up to 3 days. 

Nutrition Info (Approximate)

Serving: 1serving | Calories: 94kcal | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0.01g | Total Carbs: 5g | Fiber: 1g | Sugar: 1g | Net Carbs: 4g | Vitamin C: 17mg | Cholesterol: 143mg | Sodium: 946mg | Potassium: 191mg | Calcium: 86mg | Iron: 1mg