How to Make Poached Shrimp
Learn how to make perfect poached shrimp every time. This technique is easy and you will always have perfect shrimp. This is great for shrimp cocktail.
Servings 4 servings
- 1 pound raw shrimp, peeled and deveined see note 1
- 5 cups cold water
- 10 whole black peppercorns see note 2
- 5 sprigs fresh parsley
- 1 cloves garlic, peeled
- 1 large lemon, juiced
- 1 large lemon, halves (use the lemon that you juiced)
- 1 teaspoon Kosher salt
- 1 bay leaf
In a large pot, over medium-high heat, add water, black peppercorns, fresh parsley, garlic, lemon juice, Kosher salt, bay leaf. Bring the water to a boil Add the shrimp and remove the pot from the heat and cover with a lid.
Let the shrimp poach in the liquid about 5 minutes. Shrimp will be cooked through. The shrimp will be bright pink and they curl.
Remove the shrimp to a bowl filled with ice to cool. Or remove the shrimp to a bowl and place in the fridge to cool.
Serve shrimp with a dipping sauce such as cocktail sauce, make shrimp salad, add to pasta salads, etc.
Note 1: I use large shrimp 31 - 35 which averages about 33 shrimp per pound.
Note 2: If whole black peppercorns are not available, use 1 teaspoon black pepper.
Note 3: Keep the shrimp well covered in the fridge for up to 2 days.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
- Weight Watchers 0 point
Serving: 8shrimp | Calories: 121kcal | Carbohydrates: 1g | Protein: 23g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 285mg | Sodium: 1479mg | Potassium: 123mg | Fiber: 0g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 6.5mg | Calcium: 185mg | Iron: 2.7mg