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Lemon Poached Shrimp
Just a handful of simple ingredients come together for a poaching liquid that takes shrimp to the perfect spot for dipping into a cocktail sauce. Lemon Poached Shrimp are a fantastic appetizer any time of the year. I can eat a bucket full of Lemon Poached Shrimp, if given the opportunity. Add a spicy dipping sauce, and all I need is to be set up with a bowl to discard the tails.
Ingredients
Instructions
- Step 1
In a large saucepan, add water, peppercorns, salt and bay leaf. Cut lemon in half and squeeze juice into the pan before also adding lemon halves right into the mix.
- Step 2
Bring pan to a boil and reduce heat to medium, simmering for 10 minutes. Add frozen shrimp to the poaching liquid and return to a boil, cooking for about 6 minutes. If shrimp are thawed, reduce cooking time to 4 to 5 minutes.
- Step 3
Drain liquid and shrimp into a colander. Let shrimp cool, then serve with cocktail sauce. Shrimp can be made up to a day ahead and stored in an air-tight container in the refrigerator.
For the Cocktail Sauce:
- Step 4
1 teaspoon prepared horseradish (read the label to ensure Whole30 compliance)
- Step 5
Mix together in a small bowl and serve with chilled shrimp. Can be made ahead and stored in an air-tight container in the refrigerator for up to a week.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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