Peel & Eat Poached Shrimp

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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.

Peel & Eat Poached Shrimp are great as a higher-protein appetizer when served alongside charcuterie or other snack boards.

5 from 1 vote

Peel & Eat Poached Shrimp

Shell-on shrimp are poached in a simple liquid made by adding the juice of a lemon, salt, peppercorns and a couple of bay leaves to a pot of water.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
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Ingredients 

  • 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.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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