Fitness / March 25, 2024

Easy Poached Shrimp

Enjoy succulent shrimp, poached with ease and on your cocktail or appetizer plate in no time at all—no butter or oils required!

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Shrimp are like the gateway seafood. Kids the world over (well, in America, at least) will usually turn their heads in disgust at fish unless it’s battered, served with french fries, and joined by a tub of tartar sauce. They’ll even gag at the thought of sampling other crustaceans, like crab or lobster (personally I think they just can’t be bothered wrestling with the shells, but regardless, their loss).

But when they see a platter of orange shrimp, however, (cooked shrimp is orange, right?), their eyes light up. Suddenly, they’re noshing on these nautical napkin-fillers. “Where did all the seafood sauce go?” you’ll ask, then notice a ring of it around your child’s mouth.

Thus begins an almost-lifelong love affair with shrimp. Today, we are sending hearts aflutter by showing you how you can poach the little guys. It’s an easy way to get fully cooked shrimp in minutes with no oils, no butters, no breading. Just you and your introduction to underwater cuisine required.

Are Poached Shrimp Healthy?

Shrimp, especially when poached, are a healthy snack or appetizer. Like most seafood, they are a lean source of protein and rich in omega-3 fatty acids. They can also be included in low-carb/keto, paleo, pescatarian, gluten-free, and Mediterranean diets.

What Else Can I Add To The Poaching Liquid?

Through the miracle of science, you can in fact impact the flavor of your shrimp via the steam and water that cook them. We have kept things simple by adding salt, pepper, parsley, and lemon, but you have a number of options. Truth be told, I like infusing the water with a number of ingredients then watching my guests’ reactions as they try to place what they taste in each shrimp. Herbs (e.g., dill, thyme, bay leaves), spices (e.g, garlic, onion powder, paprika), and aromatics (e.g., onions, garlic, or ginger) are all worthy contenders for a place in your poaching water.

INGREDIENTS

12 large shrimp, deveined and peeled, tail on
1/2 tsp salt
1/2 lemon
8-10 peppercorns (optional)
fresh parsley (optional)

INSTRUCTIONS

Prep

Fill the saucepan with water and add salt, lemon juice, and optional flavorings.

Boil

Bring the water to a boil, then remove from heat to stop boiling.

Poach

Add the shrimp, cover, and let them poach to perfection.

Cool

Prepare an ice bath and transfer the cooked shrimp to chill.

Devour!

FAQs & Tips

How do I store poached shrimp?

Let the shrimp cool completely then store in an airtight container or a Ziploc bag. They can be kept in the fridge for up to four days, though I suggest finishing them off in two days, when their quality is at its peak. You can also freeze them for up to three months. Let them thaw overnight in the fridge. Absorb any excess moisture with a paper towel, and serve cold.

Does this work with frozen shrimp?

Yep. While I recommend letting the shrimp thaw overnight to increase the odds of even cooking, you can add frozen shrimp to the water and be eating them in a matter of minutes.

Can I keep the shells on?

Sure, though you may need to allow more time for them to cook completely.

Do I have to do the ice bath?

If you don’t, the residual heat will continue to cook your shrimp and turn them tough and rubbery.

What should the internal temperature of shrimp be?

If you have a meat thermometer you can ensure your shrimp are properly cooked. They should have an internal temp or 145°F.

What does that number mean on the package of shrimp?

That number indicates how many shrimp in a pound. It’s kinda counterintuitive, as the larger the number, the smaller the size of the individual shrimp.

Serving Suggestions

Shrimp can feature with/in/on pretty much anything. It can be served as an appetizer, an entree, in a soup, a pasta… heck, it can even be served as part of a cocktail (called, appropriately, a shrimp cocktail). You can bread shrimp, fry shrimp, boil shrimp…

Actually, I’m just going to stop right there and let Bubba take over:

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

Easy Poached Shrimp

Enjoy succulent shrimp, poached with ease and on your cocktail or appetizer plate in no time at all—no butter or oils required!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 94kcal

Author FoodFaithFitness

Ingredients

12 large shrimp deveined and peeled, tail on
1/2 tsp salt
1/2 lemon
8-10 peppercorns optional
fresh parsley optional

Instructions

Fill a medium saucepan with water. Leave enough room to add the shrimp later.
Stir in the salt, squeeze in the juice of half a lemon, then drop the squeezed lemon into the water. You can add peppercorns and parsley here if you want.
Bring the water to a rolling boil over high heat, then turn off the heat and let the water stop boiling.
Gently add the shrimp to the hot water, give a quick stir, cover the saucepan, and let the shrimp poach for 4-5 minutes until they turn opaque.
While the shrimp are poaching, prepare an ice bath by filling a large bowl with ice and cold water.
Once the shrimp are cooked, drain them and immerse them in the ice bath to stop the cooking.
They will be ready to serve after a few minutes, just drain the water and…
DEVOUR!