Poached Shrimp

tonnato mayonnaise with winter grand aioli on platter
Photo: Justin Walker
Prep Time:
5 mins
Total Time:
30 mins

Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.


  • 10 cups water

  • ½ lemon

  • 1 dried bay leaf

  • Kosher salt

  • 1 pound large shrimp (16 to 20), deveined

  • Ice cubes


  1. Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.

  2. Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

Cook's Notes

Shrimp can be refrigerated, topped with ice, in a resealable plastic bag for up to 2 hours.

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