How to Poach Shrimp Perfectly Every Time

The best poached shrimp are tender (not rubbery), juicy, and full of savory flavor. This recipe gently cooks shell-on shrimp using residual heat in an aromatic court bouillon—a classic French poaching liquid. These shrimp are ideal for shrimp cocktail, salads, meal prep, and many other dishes.

How To Make Poached Shrimp

Step 1: Make the Court Bouillon (Poaching Liquid)

1. Prep. Roughly chop carrots, celery, and onion into 1/2-inch pieces. The vegetables will be discarded after simmering, so fine precision isn’t necessary. Peel and gently smash the garlic cloves, leaving them whole.
2. Combine. In a large pot combine water, dry white wine, diced carrots, celery, onion, and garlic. Add whole black peppercorns, the juice and halves of one lemon, dried bay leaf, fresh parsley and thyme sprigs, and kosher salt.

3. Simmer. Bring the mixture to a boil, then reduce heat to a gentle simmer. Simmer uncovered for 20–25 minutes, adjusting as needed to maintain a steady simmer.
4. Strain. Strain the broth through a colander or fine-mesh sieve to remove solids, then return the clear broth to the pot. The flavorful liquid is now ready for poaching shrimp; discard the cooked vegetables and herbs.

Step 2: Poach the Shrimp

1. Prep. If shrimp aren’t deveined, make a shallow cut along the back with a paring knife or kitchen shears and remove the dark vein, leaving the shell on.
2. Poach. Bring the strained court bouillon back to a full boil. Remove the pot from heat, add the shrimp, and stir to ensure they’re submerged. Cover the pot and let the shrimp cook in the residual heat. Cooking time depends on shrimp size—see the guide below for approximate times.

Tip: Avoid cooking more than 2 pounds of shrimp at once in this amount of poaching liquid. For larger quantities, poach in batches and bring the court bouillon back to a boil before adding the next batch.

Step 3: Chill and Serve

1. Chill. While the shrimp are poaching, prepare an ice bath by filling a large bowl about two-thirds full with ice and cold water. When the shrimp are done, remove them with a slotted spoon or spider strainer and immediately transfer to the ice bath to stop cooking. Let them sit about 10 minutes.
2. Peel. Once cooled, peel the shrimp and refrigerate until ready to serve. For food safety, don’t leave cooked shrimp at room temperature for more than two hours.

Serving and Storing Poached Shrimp

Store poached shrimp in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended as it can change their texture.

1. Classic Shrimp Cocktail. Serve chilled on a platter over ice or hang them around a cocktail glass filled with zesty cocktail sauce for dipping.
2. Shrimp Salad. Toss peeled shrimp with mayonnaise, diced celery, red onion, Dijon, lemon juice, and fresh herbs for a classic shrimp salad—great on crackers, in lettuce cups, or on croissants.
3. Shrimp Tacos. Fill soft tacos with poached shrimp, cabbage slaw, avocado, and a drizzle of creamy sauce for a quick meal.
4. Shrimp Pasta. Gently warm poached shrimp and toss with pasta, garlic, olive oil, lemon, and herbs for a simple scampi-style dish, or add to marinara or Alfredo for a heartier meal.
5. Shrimp and Avocado Toast. Top toasted bread with mashed avocado, lemon juice, halved cherry tomatoes, and a few poached shrimp for a fast, satisfying lunch.

Dipping sauce ideas: Tartar sauce, Russian dressing, creamy horseradish sauce, tzatziki, or your favorite cocktail sauces all pair nicely with poached shrimp.

More Shrimp Recipes

• Bacon Wrapped Shrimp with Bourbon Glaze
• Air Fryer Shrimp
• Easy Shrimp Scampi
• Coconut Shrimp (Baked, Fried, or Air Fried)
• Shrimp Lo Mein
• Grilled Shrimp Scampi

Poached Shrimp

Learn how to poach shrimp to perfection with this simple, flavorful method. These tender, juicy shrimp are perfect for shrimp cocktail, salads, pasta dishes, and more. Great for meal prep and entertaining.

Prep Time: 15 minutes

Cook Time: 30 minutes

Chilling Time: 10 minutes

Total Time: 55 minutes

Servings: 8 servings (approx 3 ounces)

Ingredients

For the Court Bouillon (Poaching Liquid)

• 2 quarts water (8 cups)
• 2 cups dry white wine (Pinot Grigio recommended)
• 2 large carrots, roughly chopped into 1/2-inch pieces
• 2 large celery stalks, roughly chopped into 1/2-inch pieces
• 1 small yellow onion, roughly chopped
• 3 large garlic cloves, peeled and smashed
• 1 large dried bay leaf (or 2 small)
• 5 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 10 whole black peppercorns
• 1 tablespoon kosher salt
• 1 large lemon, cut in half (juice one half into the pot and add the juiced halves)

To Poach and Chill The Shrimp

• 2 pounds raw, shell-on shrimp
• 1 large bowl ice water

Instructions

Make the Court Bouillon

• In a large pot, combine water, wine, carrot, celery, onion, garlic, bay leaf, thyme, parsley, peppercorns, and kosher salt. Juice one lemon into the pot and add the juiced halves.
• Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, uncovered.
• Strain the broth through a colander or fine-mesh sieve, discard the solids, and return the clear broth to the pot.

Poach the Shrimp

• Bring the strained court bouillon back to a boil. Remove from heat, add the shrimp, stir to submerge, and immediately cover the pot.
• Let shrimp cook in the residual heat according to size: 31/35: 2–3 minutes; 26/30: 3–3½ minutes; 21/25: 3½–4 minutes; 16/20: 5–6 minutes; U/15–U/12: 6–8 minutes. Times are approximate—check for doneness and add 30–60 seconds if needed.
• While shrimp cook, prepare an ice bath. Remove shrimp with a slotted spoon and transfer to the ice bath. Let cool about 10 minutes, stirring occasionally.
• Peel shrimp once cooled and refrigerate until ready to serve. Do not leave at room temperature for more than 2 hours. Store in an airtight container for up to 3–4 days.

Notes

Shrimp sizing: This recipe works for many sizes. 21–25 are great for dipping; 16/20s are good for shrimp cocktail; U/15–U/12 make an impressive platter. For salads, 26/30 or 31/35 are convenient.

Shrimp prep: If frozen, defrost before poaching. If not deveined, make a shallow cut along the back and remove the vein, leaving the shell on.

Checking doneness: The meat should be opaque pinkish-white and firm but tender, with a loose “C” shape. Overcooked shrimp curl tightly into an “O.”

Cooking more than 2 pounds: Poach additional shrimp in batches and return the court bouillon to a full boil before adding the next batch.

Nutrition Estimate

Serving: 3 ounces shrimp | Calories: 152 kcal | Carbohydrates: 8 g | Protein: 16 g | Fat: 1 g

Nutrition information is an estimate.

About our recipes

Recipes use US customary measurements and have not been tested for high altitude cooking.