With this recipe for Easy Poached Shrimp, you’ll please kids and adults alike. They’re perfect for adding to dishes or dipping into sauces.
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 shrimp, however, their eyes light up. Suddenly, they’re noshing on them like chips. “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 these little guys. It’s an easy way to get fully cooked shrimp in minutes with no oils, no butter, and no breading. Just you and your ticket to serving seafood your kids will love.
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. Bear in mind, of course, that some of the sauces you pair them with may be high in calories and fat.
What Else Can I Add To The Poaching Liquid?
We have kept things simple by adding salt, pepper, parsley, and lemon, but you have a number of options. Herbs (e.g., dill, thyme, bay leaves), spices (e.g., peppercorns, juniper berries, smoked paprika, chili flakes), and aromatics (e.g., onions, garlic, ginger) are all worthy contenders for a place in your poaching water. You can also try adding a splash of white wine, too.
How To Make Ahead And Store
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 4 days, though I suggest finishing them off within 2 days, when their quality is at its peak. You can also freeze them for up to 3 months. Let them thaw overnight in the fridge. Absorb any excess moisture with a paper towel, and serve cold.
Serving Suggestions
Shrimp can feature with/in/on pretty much anything. Shrimp can be served as an appetizer, in a soup, a pasta, and, of course, the famous shrimp cocktail. One of my favorite ways to enjoy poached shrimp is on top of a bowl of Homemade Pasta with a zesty sauce made with lemon, butter, garlic, parsley, and chili flakes. You can also serve the shrimp on a Caesar Salad, or most salads, for that matter. And don’t forget that shrimp are practically made for dipping. Try them with a classic Cocktail Sauce or a creamy Rémoulade Sauce.
Ingredients
- 1/2 teaspoon salt
- 1/2 lemon
- 8 peppercorns optional
- Fresh parsley optional
- 12 large shrimp deveined and peeled, tail on
Instructions
- Fill a medium saucepan with water. Leave enough room to add the shrimp.
- Stir in the salt, squeeze half a lemon, then drop the squeezed lemon into the water. Add peppercorns and parsley, if desired.
- Bring the water to a rolling boil over high heat, then turn off the heat and let the water stop boiling.
- 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 a bath of ice and cold water in a large bowl.
- 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. Drain and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment