Perfectly Poached Whole Shrimp with Fresh Lemon
Nutritional value per serving
Calories130kcal
Carbs2gram
Fat1gram
Protein24gram
Ingredients
- Whole raw shrimp with shells and heads (preferably deveined)500 g
- Fresh lemon juice (about 1 lemon)2 tbsp
- Water1 liter
- Salt1 tbsp
- Black peppercorns8 pieces
- Bay leaf1 piece
- Fresh parsley or dill (optional, for garnish)a few sprigs
This recipe shows you how to poach whole shrimp with lemon for a tender, juicy, and flavorful result every time. Poaching is a gentle cooking method that infuses shrimp with bright citrus notes without overpowering their natural sweetness. You'll need common ingredients—shrimp, lemon, salt, and aromatics—and about 10 minutes of hands-on time. The total cost is approximately $12 USD / €11 / £9 / ₹900 for 4 servings. Each serving has about 130 calories, making this dish light and suitable for a pescatarian diet. The recipe is easy to follow, perfect for cooks of all skill levels, and requires minimal active cooking time of about 6-8 minutes, plus preparation. Food safety is emphasized throughout, including safe internal temperatures to ensure perfectly cooked shrimp that are safe to enjoy.
Preparation instructions
Prepare the Shrimp
1Rinse the whole shrimp under cold running water and drain well. Keep the shells on; they help retain moisture and flavor while poaching.
Make the Poaching Liquid
2In a large pot, combine 1 liter of water, 1 tablespoon salt, black peppercorns, and a bay leaf. Squeeze the juice of one lemon into the pot. Stir gently to mix the ingredients. This flavorful liquid will season the shrimp as they poach.
Heat the Poaching Liquid
3Place the pot over medium heat and bring the liquid to a gentle simmer. You should see small bubbles forming, but it should not be boiling vigorously. Boiling can make the shrimp tough.
Add the Shrimp to Poach
4Carefully add the whole shrimp to the simmering liquid in a single layer. Ensure the water covers the shrimp completely.
Poach the Shrimp
5Allow the shrimp to cook gently for about 2-3 minutes. You'll know they're done when they turn opaque, pink, and curl into a loose 'C' shape. Avoid overcooking to prevent rubbery texture.
Check Temperature for Safety
6Use a food thermometer to ensure the shrimp reach an internal temperature of 63°C (145°F). This temperature confirms the shrimp are safely cooked.
Remove and Drain
7Use a slotted spoon to remove shrimp from the poaching liquid. Drain on a plate lined with paper towels.
Serve with Lemon
8Squeeze fresh lemon juice over the shrimp before serving. Garnish with fresh parsley or dill if desired. Enjoy warm or chilled as preferred.
Cooking Tips
1If you can't find whole shrimp, you can poach peeled shrimp using the same method, adjusting cooking time to about 1-2 minutes.
2For extra flavor, add aromatics like crushed garlic cloves or sliced onion to the poaching liquid.
3Avoid crowding the pot; poach shrimp in batches if your pot is small to ensure even cooking.
4Keep raw shrimp separate from cooked shrimp and use different utensils to avoid cross-contamination.
5If using frozen shrimp, thaw them fully in the refrigerator overnight before poaching.
Equipment Needed
- Large pot or deep saucepan
- Slotted spoon
- Measuring spoons
- Kitchen thermometer (for checking shrimp internal temperature)
- Bowl or plate lined with paper towels
- Citrus juicer or reamer (optional)
Grocery Shopping List
- [ ] Whole raw shrimp with shells and heads (about 500g) – Approx. $10. Buy shrimp that smells fresh and has firm shells.
- [ ] Fresh lemon (1-2 pieces) – Approx. $0.50. Choose lemons that feel heavy for their size; they are juicier.
- [ ] Fresh parsley or dill (optional) – Approx. $1. Fresh herbs add lovely aroma but are optional.
- [ ] Salt and black peppercorns (pantry staples)
- [ ] Bay leaf (optional, pantry staple)
Total Approximate Cost: $12
FAQ
Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw the shrimp in the refrigerator overnight before poaching. Cooking frozen shrimp directly can lead to uneven cooking.
Why do we poach shrimp with shells on?
The shells help protect the shrimp from overcooking and retain moisture and flavor inside during the poaching process.
How do I know when the shrimp are fully cooked?
The shrimp will turn opaque and pink and curl into a loose 'C' shape. Using a food thermometer to reach 63°C (145°F) internal temperature confirms safety.
Can I poach peeled shrimp instead?
Yes, you can. Poach peeled shrimp for 1-2 minutes instead, as they cook faster without shells.