Citrus-Poached Shrimp

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Prep Time

10 minutes

Cook Time

10 minutes


4 to 6 Servings


1 gallon water

1 carrot, peeled and rough chopped

1 stalk celery, rough chopped

1 medium onion, peeled and quartered

1 sprig fresh thyme

1 bay leaf

1 clove garlic

1 cup white wine

3 tablespoons kosher salt, divided

1 teaspoon whole black peppercorns

2 pounds large fresh Louisiana Gulf shrimp, peeled and deveined

2 cups fresh citrus juice (*we recommend a combination of lemon, orange & lime)

2 quarts ice

Recipe Notes

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The Story Behind It

Citrus-Poached Louisiana Shrimp, a recipe from Chef Amy Sins at Langlois in New Orleans.


1In a large stockpot, combine the water, carrot, celery, onion, thyme, bay leaf, garlic, wine, 2 tablespoons of salt, and peppercorns over high heat.

2While the water heats to a rolling boil, combine the ice, citrus juice, and 1 tablespoon salt in a large mixing bowl. Top with enough cold water to cover the ice.

3Add the shrimp the boiling, seasoned water. Poach until the shrimp are just cooked through and turn pink, about 6 minutes.

4With a slotted spoon, transfer the shrimp to the bowl of citrus ice water to cool. Drain the shrimp and transfer to a zip-top bag.