The best Poached Shrimp are tender (not rubbery!), juicy, and infused with savory flavor. This recipe uses residual heat to gently cook the shrimp in an aromatic broth known as a court bouillon, a staple in French cooking. These delicious shrimp are perfect for Shrimp Cocktail, salads, meal prep, and more.

Before You Start Cooking
For this recipe, you’ll need chilled, raw shrimp with shells on. (Keeping their shells on helps lock in moisture and flavor and helps prevent overcooking.) If using frozen shrimp, thaw them before poaching.
The shrimp shown in this post were sized 21/25 with shells, but you can use this recipe with a range of sizes. (Check out my Shrimp Sizes guide for tips before heading to the market!)
While the poaching liquid takes about 30 minutes to prepare, the shrimp themselves cook in just a few minutes.
How To Make Poached Shrimp
Step 1: Make the Court Bouillon (Poaching Liquid)
- Prep. Start by roughly chopping carrots, celery, and onion into 1/2-inch pieces. Since the vegetables will be discarded after cooking, you don’t need to be precise. The smaller dice helps extract more flavor in the short cooking time than leaving them whole or in big chunks. Peel and gently smash the garlic cloves with the back of a chef’s knife, leaving them whole.
- Combine. In a large pot, stir together water (I use filtered), dry white wine (such as Pinot Grigio), diced carrots, celery, onion, and garlic. Add whole black peppercorns, the juice and halves of one lemon, dried Turkish bay leaves, fresh parsley, thyme sprigs, and kosher salt.
- Simmer. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Let it simmer uncovered for 20-25 minutes, adjusting the heat as needed to maintain a steady simmer.
- Strain. Pour the broth through a colander or fine mesh sieve to remove the solids, then return the strained liquid to the pot. The clear, flavorful broth is now ready for poaching shrimp. Discard the cooked vegetables and herbs.
Step 2: Poach the Shrimp
- Prep. If your shrimp haven’t been deveined, it’s best to do this before poaching. Use a paring knife or kitchen shears to make a shallow cut along the back of the shrimp, from the head to the tail. Gently lift out the dark vein (which is part of the shrimp’s digestive tract) with the tip of the knife or shears, leaving the shell on.
- Poach. After straining the court bouillon, pour it back into the pot and bring it back to a full boil. Remove the pot from heat, add the shrimp, and quickly stir to ensure they’re fully submerged. Cover the pot, and let the shrimp cook in the residual heat. Cooking time will depend on the shrimp size. The 21/25’s pictured here took 3-1/2 to 4 minutes.
Shrimp Size (Raw, Shell On) | Approximate Poaching Time* |
---|---|
31/35 | 2 to 3 minutes |
26/30 | 3 to 3-1/2 minutes |
21/25 (pictured here) | 3-1/2 to 4 minutes |
16/20 | 5 to 6 minutes |
U/15, U/12 | 6 to 8 minutes |
Tip: I don’t recommend cooking more than 2 pounds of shrimp at a time with this amount of poaching liquid. You can, however, cook the shrimp in batches for larger quantities. Be sure to return the court bouillon to a boil before adding your next batch of shrimp.
Step 3: Chill and Serve
- Chill. While the shrimp poach, prepare an ice bath by filling a large bowl about 2/3 full with ice and cold water. When cooked, use a spider strainer {affiliate link} or slotted spoon to remove the shrimp from the poaching liquid. Immediately transfer them to the ice bath to stop the cooking. Let them stand in the ice water for about 10 minutes.
- Peel. When the shrimp are cooled, peel them and refrigerate until ready to serve or use in your favorite recipes. Don’t keep them out of the fridge at room temperature for over 2 hours for food safety.
How to Know When Shrimp Are Cooked
Shrimp cook quickly, and overcooking can make them tough and chewy. Here’s how to tell when they’re perfectly done:
- Color: Cut into one or two of the shrimp. The meat should’ve turned from a translucent gray to an opaque pinkish-white throughout. The shell will also have red accents.
- Texture: Perfectly cooked shrimp will feel firm but tender, not mushy (undercooked) or dry and rubbery (overcooked).
- Shape: The shrimp should curl into a loose “C” shape; if it’s curled into an “O,” it might be overcooked. (I say “might” because sometimes smaller shrimp curl a bit, even when perfectly cooked. Shrimp that are tightly curled are almost always overcooked.
- Temperature: The USDA recommends cooking shrimp to an internal temperature of 145°F, but it can be difficult to temp them accurately. I most often rely on the visual cues above and double-check with an instant-read thermometer when needed.
Serving and Storing Poached Shrimp
Store poached shrimp in an airtight container in the refrigerator for up to 3 to 4 days. I prefer not to freeze them, which can change their texture.
- Classic Shrimp Cocktail. Serve the shrimp on a chilled platter over ice, or hang them around the rim of a cocktail glass filled with zesty homemade cocktail sauce for dipping. This simple app is great for holiday entertaining and game day and is always a crowd-pleaser.
- Shrimp Salad. Toss poached shrimp with mayonnaise, diced celery, red onion, Dijon mustard, a little lemon juice, and fresh herbs for a classic salad that’s great on crackers, in lettuce cups, or on buttery croissants!
- Quick Shrimp Tacos. Use the shrimp to fill soft tacos with cabbage slaw, avocado, and a drizzle of creamy cilantro ime sauce.
- Shrimp Pasta. Add poached shrimp to your favorite pasta dishes, warming them gently so they don’t overcook. We like them tossed into angel hair with garlic, olive oil, lemon juice, and fresh herbs for a quick take on Scampi. They’re also delicious with Marinara, Arrabbiata, or Alfredo sauces for an easy weeknight dinner.
- Shrimp and Avocado Toast. I like adding a few poached shrimp over toasted rye or sourdough bread with mashed avocado, lemon juice, and halved cherry tomatoes for a quick lunch. Add a drizzle of Chili Crisp if you want to spice it up!
Need more dipping sauce ideas? My family also likes to dip poached shrimp into Homemade Tartar Sauce, Russian Dressing, Creamy Horseradish Sauce, or Tzatziki.
More Shrimp Recipes
- Bacon Wrapped Shrimp with Bourbon Glaze
- Air Fryer Shrimp
- Easy Shrimp Scampi
- Coconut Shrimp (Baked, Fried, or Air Fried)
- Shrimp Lo Mein
- Grilled Shrimp Scampi
Poached Shrimp
Ingredients
For the Court Bouillon (Poaching Liquid)
- 2 quarts water , 8 cups (I use filtered water)
- 2 cups dry white wine (I use Pinot Grigio)
- 2 large carrots , roughly chopped into 1/2-inch pieces (scant 1-1/2 cups)
- 2 large celery stalks , roughly chopped into 1/2-inch pieces (1 cup)
- 1 small yellow onion , roughly chopped (scant 1-1/2 cups)
- 3 large garlic cloves , peeled and smashed
- 1 large dried Turkish bay leaf (or 2 small)
- 5 sprigs fresh thyme
- 5 sprigs fresh flat-leaf parsley
- 10 whole black peppercorns
- 1 tablespoon Diamond Crystal kosher salt
- 1 large lemon , cut in half
To Poach and Chill The Shrimp
- 2 pounds raw, shell-on shrimp (see notes below about sizing and prep)
- 1 large bowl ice water
Instructions
Make the Court Bouillon
- In a large pot (I use a 6-3/4 quart Dutch oven), combine water, wine, carrot, celery, onion, garlic, bay leaf, thyme, parsley, peppercorns, and kosher salt. Juice the lemon into the pot and then add the juiced halves.
- Bring to a boil, then reduce heat and gently simmer for 20-25 minutes, uncovered. Adjust heat as needed to maintain a steady simmer.
- Strain the broth through a colander or fine mesh sieve, discarding the solids, and return the clear broth to the pot.
Poach the Shrimp
- Bring the strained court bouillon back to a boil. Remove the pot from heat, add the shrimp, stir to submerge them in the poaching liquid, and immediately cover the pot.
- Let the shrimp cook in the residual heat based on their shell-on size. 31/35 count: 2 to 3 minutes, 26/30 count: 3 to 3-1/2 minutes, 21/25 count: 3-1/2 to 4 minutes, 16/20 count: 5 to 6 minutes, U/15 to U/12: 6 to 8 minutes. Cooking times are approximate and may vary by batch. (See note below about checking for doneness. If you find that they aren't fully cooked, replace the lid and check them in another 30-60 seconds.)
- While the shrimp are poaching, prepare an ice bath by filling a large bowl 2/3 full with ice and cold water. Use a slotted spoon or strainer to remove the shrimp and transfer them to the ice bath. Let them cool for 10 minutes, stirring occasionally.
- Once cooled, peel the shrimp and refrigerate until ready to serve. (Don’t leave them out at room temperature for more than 2 hours.) Store poached shrimp in an airtight container in the fridge for up to 3-4 days.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.