[RECIPE] Jessica's Favorite Recipe: Poached Shrimp

Jessica loves this recipe because it’s great for prepping ahead of time to take to the pool or beach. Sometimes she turns it into an appetizer or quick meal by slicing cucumber into rounds, topping the cucumber slices with mashed avocado and 1 shrimp.

Bonus: this recipe is friendly to both a ketogenic diet and Whole 30 for anyone watching their carb intake.



  • 1 pound raw shrimp, peeled and deveined see note 1

  • 5 cups cold water

  • 10 whole black peppercorns (or 1 tsp black pepper if  no peppercorns available)

  • 5 sprigs fresh parsley

  • 1 cloves garlic, peeled

  • 1 large lemon, juiced

  • 1 large lemon, halves (use the lemon that you juiced)

  • •  1 teaspoon Kosher salt

  • •  1 bay leaf



  1. In a large pot, over medium-high heat, add water, black peppercorns, fresh parsley, garlic, lemon juice, Kosher salt, bay leaf. Bring the water to a boil Add the shrimp and remove the pot from the heat and cover with a lid.

  2. Let the shrimp poach in the liquid about 5 minutes. Shrimp will be cooked through. The shrimp will be bright pink and they curl. 

  3. Remove the shrimp to a bowl filled with ice to cool. Or remove the shrimp to a bowl and place in the fridge to cool. 

  4. Serve shrimp with a dipping sauce such as cocktail sauce, make shrimp salad, add to pasta salads, etc.

Get the full recipe from Everyday Eileen here.