The BEST way to cook shrimp is to poach them gently. They end up delicate and so juicy. Learn how here.
If you’re making shrimp cocktail, or need a very basic way to cook shrimp, poaching is for you. It’s actually the best way to cook shrimp, in my opinion. The flavor of the shrimp itself really shines and, more importantly, the shrimp end up with the most delicate texture: plump, juicy and not at all tough or rubbery. The reason that the texture is so fantastic with poached shrimp is because you cook them very very gently. Learn how to poach chicken breasts too.
Here’s How To Poach Shrimp Perfectly:
Step #1
Get a medium or large saucepan. This depends on the number of shrimp you’re cooking. 12-15 shrimp cook well in a 3 quart pot whereas a larger pot is needed if you’re doing more than that. Fill it about 3/4 full of water.
Step #2
Add salt. I use about 1/2 teaspoon.
Step #3
Then you can add other aromatic ingredients if you’d like. Half of a lemon is a great addition. Squeeze the juice into the pot before adding the halved lemon.
Peppercorns and parsley are two other things you can add. These aren’t as important as the salt but are nice additions.
Step #4
Bring the pot to a rapid boil over high heat.
Step #5
Remove from the heat and let it stop boiling.
Step #6
Add the shrimp.
Step #7
Stir.
Step #8
Cover the pot. And let sit for 4-5 minutes, until shrimp are opaque and pink.
Step #9
Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
Step #10
When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
Step #11
Serve as is or peel them first.
Podcast Episode About Making Poached Shrimp
Listen to me explain briefly about how to poach shrimp, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
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How to Poach Shrimp
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This is the best way to cook shrimp. They end up so tender and juicy.
Ingredients
- 12 large shrimp (21–25 count per pound, deveined and peeled or deveined and easy peel, tail on)
- 1/2 tsp. salt
- 1/2 of a lemon
- 8–10 peppercorns (optional)
- Handful of fresh parsley (optional)
Instructions
- Fill a 3 quart saucepan 3/4 full of water.
- Add salt. Squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
- Bring the pot to a rapid boil over high heat.
- Remove from the heat and let it stop boiling.
- Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
- Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
- When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
- Serve as is or peel them first.
This post originally appeared in December 2017 and was revised and republished in August 2021.
I poached them but they don’t look cooked enough can I repoach them for a minute?
Yes, Lesley, you can put them back into hot water to cook them through. Enjoy!
These always turn out delicious. I will peel them first and depending on what they will be used in I add a teaspoon of Cajun seasoning to the water before boiling.
Sounds wonderful, Kim!
I’m a cooking challenged nerd. Your step-by- step recipe was easy to understand and my wife couldn’t believe I made it. Thank you!
You’re welcome, Craig! Glad it worked well for you.
You didn’t mention if the shrimp were thawed or frozen? Most shrimp I buy are frozen.. Do I thaw first, or throw in frozen?
For this one, the shrimp are thawed. Frozen shrimp take a little bit longer, you can follow this recipe – https://cookthestory.com/how-to-cook-shrimp-from-frozen/ Enjoy!
excellent and easy recipe that produces perfect shrimp. Thank you, Christine.
You’re welcome, Thomas! I’m glad you enjoyed.
Perfect shrimp for shrimp cocktail
Thanks so much, Karen! I appreciate you taking time to rate the recipe.
My shrimp turned out so flavorful & it was easy, thank you!
You’re welcome, Cheryl! I’m so happy that you enjoyed.
Succulent! I used 2 lbs 16/20 shrimp and it took about 7 minutes to finish.
Amy, Fantastic! So happy you liked the method. Thanks for letting me know :-)
How have I never poached shrimp before?! I serve shrimp cocktail as an appetizer all the time and have only used precooked shrimp. That stops today! Such an easy recipe. I love the plumpness and flavor of the shrimp. Thanks for the recipe!
You’re welcome, Betty! So glad I was able to help.
When I cook shrimp at home for shrimp cocktail , they always end up curled up and look to be half the size I start with (16 to 20) per Lb….How do I get them to look like fine restaurant shrimp cocktail, nice and plump and juicy? Poaching?
How do you usually cook them, Bill?
Tried it and so far so good, lol… Checking to see how long to let them soak in the ice water
Great, Alisa! They just need a few minutes in the ice bath to fully cool off and stop the cooking. Enjoy!
Hi Christine, I’m a new subscriber! I found you because I’m trying to recreate a Thai Shrimp Salad I had recently at a local restaurant. The main ingredient is curry poached shrimp. Do you have a suggestion for how to turn your awesome recipe into a CURRY poached shrimp recipe?
Laurie, I think if you put curry powder into the poaching liquid, that would work. Sounds really delicious!
Just to make it clear, I’m using a 2 lb bag of frozen shrimp 21-25 count . How long should it take ? I’ve always cooked shrimp, I never used frozen fresh shrimp
For shrimp cocktail. I’m going to leave the shell on
And remove the shell after it’s pouched, and leave the tail on. Thank you
Cookie, It really depends on how much hot water you use. The more shrimp you have, the more water you should use. For 2 lbs. I’d use a large pot (5-6 quarts) filled 3/4 full. Once it’s boiling, remove the pot from the heat and add the shrimp. Let them sit in the hot water for 4-5 minutes, until opaque. Drain and chill, if using for shrimp cocktail.
Still trying to figure out if you cooked shrimp from frozen or let them defrost first.
For the instructions in this post, the shrimp are not frozen. They’re defrosted. However, if you look here https://cookthestory.com/how-to-cook-shrimp-from-frozen/ you’ll see that the actual cooking time changes very little when the shrimp are still frozen. I actually prefer the texture of the cooked shrimp if they’re poached directly from frozen.