How to poach shrimp! Our gentle poaching method guarantees perfectly cooked and flavorful poached shrimp.
If you have never poached shrimp before, it’s time to start! This quick and easy method is one of my favorite ways to cook shrimp. I use it to cook the shrimp for my favorite shrimp salad, add them to salads, make shrimp cocktail, and more!
Our method for poaching shrimp is very similar to poaching salmon, chicken, and eggs. You’ll prepare a flavorful poaching liquid with simple ingredients, and then gently poach the shrimp to perfection.
Key Ingredients
- Shrimp: In my photos, I’ve poached large shrimp, which take about 3 minutes, but I have included a suggested cooking time below for other shrimp sizes.
- Water: We use a large pot filled with 8 cups of water to poach shrimp.
- Lemon: For fresh flavor, cut a lemon in half and toss it into the poaching liquid.
- Garlic: I love a hint of garlic. Add 2 peeled and gently smashed cloves to the poaching liquid.
- Bay leaf: Classic with shrimp and add a lovely herbal aroma to the liquid.
- Salt, pepper, and Cajun seasoning: I season the water really well so that my shrimp are perfectly seasoned when they come out of the poaching liquid. I love salt, pepper, and some homemade Cajun seasoning.
Find the full recipe with measurements below.
Recommended Cooking Times
The number of shrimp per pound typically indicates shrimp sizes. Here’s a list of standard shrimp sizes and their corresponding count per pound. Please note that these are estimated cooking times; see our tips for telling when the shrimp are ready to come out of the poaching liquid below.
- Small shrimp (71-90 per pound): 1 to 2 minutes
- Medium shrimp (41-50 per pound): 2 to 3 minutes
- Large shrimp (31-40 per pound): 3 minutes
- Jumbo shrimp (21-25 per pound): 4 to 5 minutes
- Colossal shrimp (16-20 per pound): 5 to 6 minutes
- Super Colossal shrimp (8 to 12 per pound): 6 to 7 minutes
How to tell when the shrimp are done: Shrimp turn from translucent to opaque when cooked. As they cook, many varieties change from a grayish or bluish-gray color to a pink or orange hue. They also curl into a loose “C” shape, while overcooked shrimp take on a “O” shape. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.
If you still aren’t sure, take a shrimp out and cut into it to test it. Leave the shrimp in the poaching liquid for 20 to 30 seconds if it seems undercooked.
More Shrimp Recipes
Easy Poached Shrimp
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PREP
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How to poach shrimp so they turn out perfectly cooked and flavorful. Cooking times will vary depending on the size of your shrimp. The recipe below assumes large shrimp, but we have provided guidance for other sizes of shrimp in the article above.
Keep in mind that our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time.
Makes 1 pound
You Will Need
1 pound large shrimp (31-40 per pound), see notes for cooking more than one pound
2 quarts water
1 lemon, cut in half
2 cloves garlic, peeled and lightly crushed
1 bay leaf
3 twists pepper grinder
1 ½ tablespoons salt
1/2 teaspoon Cajun seasoning, optional
Directions
1Prepare shrimp: Depending on your serving preferences, you can choose to peel the shrimp or leave the shells intact. For salads, we peel and devein the shrimp before poaching. For a shrimp cocktail, you may want to peel and devein the shrimp while leaving the tails on.
2Prepare poaching liquid: Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
3Poach the shrimp: Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Use a timer to set the recommended cooking time: 2 to 3 minutes for medium shrimp, 3 minutes for large shrimp, and 4 to 5 minutes for jumbo shrimp. Shrimp turn from translucent to opaque when cooked. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.
4Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator or plunge them into a prepared ice-water bath.
5If you plan to poach another batch of shrimp, make sure the poaching liquid returns to a rolling boil before adding the second batch.
Adam and Joanne’s Tips
- More than 1 pound of shrimp: Our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time. If you plan to poach more than one pound of shrimp, after poaching the first batch, ensure the poaching liquid returns to a rolling boil before removing the pot from the heat and adding the second batch of shrimp.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/4 pound shrimp
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Calories
112
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Total Fat
0.3g
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Saturated Fat
0.1g
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Cholesterol
214.2mg
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Sodium
125.8mg
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Carbohydrate
0.2g
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Dietary Fiber
0g
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Total Sugars
0g
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Protein
27.2g
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