Poached Shrimp

Learn how to poach shrimp to perfection with this simple, flavorful method. These tender, juicy shrimp are perfect for Shrimp Cocktail, salads, pasta dishes, and more. Great for meal prep and entertaining!

Prep Time15

Cook Time30

Chilling Time10

Total Time55

Course: Appetizer

Cuisine: American

Keyword: carrot, celery, onion, shrimp, white wine

Servings: servings (approx 3 ounces)

Author: Amanda Biddle

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

Shrimp Sizing: You can use this recipe to poach a range of shrimp sizes, depending on how you're using them. The shrimp shown in this post were sized 21-25 with their shells on, and were a good size for dipping. 16/20's are also great for Shrimp Cocktail. For a heartier bite and impressive presentation on a platter, go for U/15 to U/12. When making shrimp salad, I typically use a 26/30 or 31/35.

Shrimp Prep: If your raw shrimp are frozen, defrost them before poaching. If they aren't deveined, use a paring knife or shears to make a shallow cut along the curved back and remove the vein, leaving the shell on.

Checking Shrimp for Doneness: Cut into one or two shrimp to check that the meat is opaque pinkish-white throughout, with a firm yet tender texture. Perfectly cooked shrimp will have a loose "C" shape, while overcooked shrimp tend to curl tightly into an "O." Though shrimp can be tricky to temp with an instant-read thermometer due to their small size, you can double-check doneness this way if preferred; the USDA recommends an internal temperature of 145°F.

Cooking More than 2 Pounds of Shrimp: While I don't recommend adding more than 2 pounds of shrimp to the pot at once, you can use the poaching liquid to cook additional batches in succession. Return the court bouillon to a full boil before adding your next batch of shrimp.

Nutrition

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