There’s no easier way to prepare shrimp than this poaching method that leaves you with perfectly prepared peel-and-eat shrimp. This method is a fast way to prepare fresh shrimp cocktail or have the cooked shrimp on hand to add to cold salads or serve as a last-minute appetizer.
The poaching liquid is simple: Combine together the juice of a lemon, salt, peppercorns and a couple of bay leaves in a pot of water.
Ingredients
- 1½ pounds unpeeled, large shrimp
- 12 cups water
- 1 lemon
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
- 2 dried bay leaves
- Ice
- Cocktail sauce, optional, for serving (check the label for Whole30)
Instructions
Add 12 cups water to a large pot. Cut lemon in half and juice into the water. Drop lemon halves into the water. Stir in peppercorns, salt and bay leaves.
Bring water to a boil. While water is boiling, add ice to a large bowl and cover with water.
Once pot is boiling, carefully drop in shrimp, cover with a lid and turn of heat. Set a timer for 5 minutes.
When the timer goes off, drain the pot and immediately submerge shrimp into ice water. Let sit for 8 to 10 minutes, until shrimp is chilled.
Peel and devein shrimp. Serve with Whole30 compatible cocktail sauce as an appetizer, or refrigerate shrimp in an air-tight container for grab-and-go protein for salads.
