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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 107 kcal per serving

Ingredients

1 lb - tail-on frozen shrimp
3 cups - water
1 - lemon
10 - peppercorns
1 tsp - kosher salt
1 - bay leaf

Instructions

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.
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.
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.
1 teaspoon prepared horseradish (read the label to ensure Whole30 compliance)
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.

Nutrition