Olive Oil poached Shrimp

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Ok, so i could shrimp every day, prepared just about any way.  Preparing the shrimp this way leaves the door wide open to serve simply alongside cocktail sauce or a nice garlic aioli, added to a salad, tossed with pasta, with grits, well you get the idea, just let your imagination roll.

Serves 4

  • 1 Pound large shrimp – I like to use 16-20 count
  • Sea Salt
  • Olive Oil


  1. Pour olive oil into a medium, heavy bottomed sauce pan until it is about 3 inches deep.  Heat over medium until the oil reaches 165-180 degrees.
  2. Season shrimp with salt and add to the hot oil.  Poach in batches until opaque and slightly curled.  You don’t want the oil too hot – you are not frying them, this is a soft, gentle poaching.
  3. Serve warm with cocktail, aioli or as I said, on top of a caesar salad, tossed with pasta .. the possibilities are endless.