Sweet and tender Butter Poached Shrimp are delicious and so easy to make. Serve them as an appetizer or as the main star of the meal. This recipe will be one that you go back to over and over again.
We love shrimp for special occasions and this butter-poached shrimp is at the top of the list. The shrimp is so moist and tender when slow-cooked in brown butter. You can serve this simple meal on top of rice, along with a steak for surf and turf, or on a salad to lighten things up.
Any way you serve this flavorful seafood dish it will be a hit. We served it on top of yellow rice for a filling main dish.
If you love this recipe make sure to try our Blackstone Shrimp with Lemon & Basil next!
Ingredients
Shrimp - I usually have large or extra large shrimp in the freezer. I buy the type that is already peeled and deveined. If you have shell-on shrimp, you will need to peel them.
Butter - I like to use salted butter, but if all you have is unsalted butter, just add a pinch of salt to it. You will need about four tablespoons butter, but it really depends on the size of your saucepan. You want a large enough saucepan where the shrimp can fit in one even layer and enough butter that they are all immersed in the poaching butter.
Fresh Lemon Juice - A squeeze of fresh lemon as you serve the shrimp gives a perfect balance of acidity and a bright pop of flavor.
How to Make Butter Poached Shrimp
Step One: Begin by preparing your shrimp. If you are using frozen shrimp, they need to be completely thawed. If you need to peel and divine the shrimp, do that as well. Once the shrimp are prepared, rinse them under cold water and allow them to completely dry off. I like to put paper towels in the bottom of a medium bowl and add the shrimp to help draw the water from them.
Step Two: Melt butter slowly over low heat in a large or medium saucepan. We do not want to burn the butter here, we are just trying to make it hot enough to slowly cook the shrimp.
Step Three: Once the butter is melted, start adding the shrimp to the pan so that it is in a single layer and well emersed in the butter. Slowly cook the shrimp over low heat for about 5-7 minutes then flip them to the other side for another 3 minutes. You don't want to overcook shrimp, they will get a rubbery texture so be sure to watch for the telltale signs that the shrimp are done.
Expert Tip: The shrimp are done when the internal temperature reaches 125°F or when the translucent flesh becomes opaque at the thickest part of the shrimp.
Variations
Brown Butter Shrimp - If you like the flavor of browned butter (I do), when you melt the butter, melt it over medium heat until it starts to brown then turn the heat down to low to cook the shrimp. This will add a richer butter flavor to the poached shrimp.
Lemon Garlic - Add some thinly sliced garlic cloves along with the butter. Let the garlic poach along with the shrimp. Serve with a squeeze of fresh lemon juice.
Cilantro Lime - Plate the shrimp as desired and top with chopped cilantro and fresh lime juice.
Common Questions
How to serve Butter Poached Shrimp
Butter Poached Shrimp can be served as an appetizer. Simply transfer the shrimp to a serving platter and squeeze some fresh lemon juice over them to add a pop of acidity to the flavor. You can also serve Butter Poached Shrimp as the main protein for the entree. Shrimp go well with rice, potatoes, and pasta. You can also serve the butter-poached shrimp in shallow bowls with some crusty bread for dipping into the butter sauce.
Another great way to serve these Butter Shrimp is with linguine. After you cook a pound of linguine to al dente, drain the pasta and place it in a large bowl. Then pour the butter poaching liquid and the shrimp over the top of the linguine. Add some lemon zest, freshly ground black pepper, and kosher salt to taste. Carefully mix the linguine, shrimp, and seasoning until they are thoroughly mixed. Serve in a plate or bowl and garnish with some fresh herbs.
What size shrimp is best for poaching?
The larger the shrimp, the better for it to absorb flavor from your butter poaching liquid. As larger shrimp take longer to cook, it gives them more time to draw in the flavor. I use extra large shrimp where there are approximately 20 - 24 per pound.
Can I sous vide shrimp?
You can also butter poach shrimp in your sous vide. Simply add the shrimp and butter into a vacuum seal bag or use the water displacement method to seal them into a ziplock bag. Heat the water bath to 125°F and place the sealed bag of shrimp and butter into the water bath. Cook the shrimp in the sous vide for up to 3 hours. Then serve as referenced above.
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Recipe
Butter Poached Shrimp
Ingredients
- 1 lb shrimp peeled and deveined
- 4 oz salted butter
Instructions
- Melt butter slowly over low heat in a large or medium skillet.
- Once the butter is melted, start adding the shrimp to the pan so that it is in a single layer and well emersed in the butter. Slowly cook the shrimp over low heat for about 5-7 minutes then flip them to the other side for another 3 minutes. You don't want to overcook shrimp, they will get a rubbery texture so be sure to watch for the telltale signs that the shrimp are done.
- The shrimp are done when the internal temperature reaches 125°F or when the translucent flesh becomes opaque at the thickest part of the shrimp.
- If you like the flavor of browned butter (I do), when you melt the butter, melt it over medium heat until it starts to brown then turn the heat down to low to cook the shrimp. This will add a richer butter flavor to the poached shrimp.
Nutrition
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