How to Make Perfect Poached Shrimp
Serves: 2-3 · Prep: 5 min · Cook: 6–7 min · Chill: 5 min
Storage: Keeps well in the fridge for up to 3 days.
How to Make It
Bring a large pot of water to a boil.
Season the water generously with:
Sea salt
1–2 bay leaves
Black peppercorns
Optional: a pinch of paprika or chili flakes
Add raw shrimp (peeled or shell-on).
Boil for 6–7 minutes, until shrimp are pink and opaque.
Immediately transfer shrimp to a bowl of ice water to stop the cooking.
Chill for 3–5 minutes, then drain and pat dry.
Serve cold.
Eat Shed Glow® Meal Builder
Counts as: Quality Protein
Portions: Women 4–6 oz · Men 6–8 oz
Portions may adjust based on hunger, activity level, and individual goals.
Notes
Seasoning the water is what gives cold shrimp real flavor. Shrimp absorb seasoning as they cook, so this step matters.
Cold shrimp work well as a light protein option, salad topper, or simple appetizer. They pair well with low-sugar cocktail sauce, mayonnaise, or enjoyed on their own.
For everyday use and ease, peeled shrimp are recommended. Shell-on shrimp can be used for entertaining and slightly deeper flavor but require peeling after cooking.
