Poached Shrimp
Succulent, tender shrimp poached in a rich, aromatic broth with hints of lemon and fresh herbs, packed with protein and low carb, perfect for meal prep.
Ingredients
Broth Ingredients
- 8 cups Water The base for your poaching broth.
- 1 medium Finely chopped yellow onion Adds sweetness and depth of flavor.
- 1 medium Finely chopped green bell pepper Brings freshness and a pop of color.
- 1 rib Finely chopped fresh celery Balances the flavor with its subtle earthiness.
- 1 clove Garlic Infuses a robust aroma and taste.
- 1 medium Lemon slices Offers a bright zing that elevates the dish.
- 1/4 cup Chopped parsley Freshens up the overall flavor and adds a vibrant touch.
- 1 leaf Dried bay leaf Enhances the broth with a fragrant note.
- 1 teaspoon Paprika Provides a mild smokiness and a hint of color.
- 1 teaspoon Salt Essential for enhancing the overall flavor of the shrimp.
- 1 teaspoon Black peppercorns Adds a subtle kick and depth.
- 1/4 teaspoon Cayenne A dash of spice to tempt your taste buds.
Shrimp
- 1 pound Large shrimp, peeled and deveined The star ingredient, packed with protein.
Instructions
Preparation
- Gather all ingredients on your countertop to ensure efficiency.
- Finely chop the onion, green bell pepper, and celery. Aim for uniformly small pieces for even cooking.
- Squeeze the juice from half of the lemon and slice the other half for the broth.
- Peel and smash the garlic clove to release its aromatic oils.
Cooking
- In a large pot, combine water, chopped onion, bell pepper, celery, smashed garlic, sliced lemon, parsley, bay leaf, paprika, salt, black peppercorns, and cayenne.
- Bring the mixture to a gentle boil over medium heat, then reduce it to a simmer.
- Add the shrimp to the simmering broth and let cook for 3–5 minutes, or until the shrimp turn pink and opaque.
Serving
- Turn off the heat and carefully remove the shrimp from the pot using a slotted spoon.
- Place the shrimp on a serving platter and sprinkle with any remaining parsley for garnish.
- Serve warm, and enjoy with your favorite side dishes or store for later meals.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Freeze poached shrimp in a zip-top bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–8 minutes.