Hey there fellow food lovers! I’ve been cooking shrimp for years and lemme tell you – butter poaching is hands-down my favorite method. Today, I’m gonna share my foolproof guide to making the most tender, flavorful butter poached shrimp you’ve ever tasted.
Why You’ll Love Butter Poached Shrimp
Before we dive in (pun intended!), here’s why this cooking method is awesome:
- Keeps shrimp super moist and tender
- Infuses rich, buttery flavor into every bite
- Way harder to overcook compared to other methods
- Works great for both fancy dinners and casual meals
- Perfect for meal prep – stores well in the fridge
What You’ll Need
Main Ingredients:
- 1-2 pounds medium/large raw shrimp (16-25 count)
- 2 cups unsalted butter, cubed
- 3 tablespoons water
- 1 teaspoon kosher salt
- Fresh herbs (I love chives!)
Optional Flavor Boosters:
- Hot sauce
- Lemon zest
- Crushed garlic
- Bay leaves
- Red pepper flakes
Step-by-Step Instructions
1. Prep Your Shrimp
- Peel and devein shrimp (leave tails on if you’re feeling fancy)
- Pat them dry with paper towels
- Season with salt and pepper
- Pro tip: If using frozen shrimp, make sure they’re completely thawed first!
2. Make the Butter Poaching Liquid
- Heat 3 tablespoons water in a large pan over medium-high heat
- Reduce heat to low (this is super important!)
- Slowly whisk in butter cubes until smooth
- Add your chosen seasonings
3. Poach Those Babies
- Add shrimp to the pan in a single layer
- Cook for about 15 minutes, stirring occasionally
- They’re done when pink and opaque
- Remove bay leaves if used
Common Mistakes (Trust Me, I’ve Made ‘Em All!)
- Using too high heat – Keep it low and slow, folks!
- Adding butter too quickly – This can make your sauce break
- Overcrowding the pan – Give those shrimps some space!
- Using pre-cooked shrimp – Just don’t do it!
Help! My Butter Sauce Broke
Don’t panic! Here’s my quick fix
- Remove cooked shrimp
- Put 1 tablespoon cold water in a bowl
- Slowly whisk in the broken sauce
- Keep whisking until smooth
- Return shrimp to the fixed sauce
Serving Ideas
We love serving these buttery boys with
- Crusty French baguette (for soaking up that amazing sauce!)
- Over pasta or rice
- In tacos with avocado
- On salads
- As fancy appetizers
- In grain bowls
Storage Tips
- Keep in airtight container
- Good for 2-3 days in fridge
- Can freeze for later use
- Reheat gently to avoid overcooking
Final Thoughts
Y’all, butter poaching shrimp might sound fancy-pants, but it’s actually super easy! Just remember to keep that heat low and you’ll be golden (like butter, get it? ).
Trust me, once you try this method, you’ll never want to cook shrimp any other way. It’s become my go-to method for impressing dinner guests without breaking a sweat in the kitchen.
Got questions? Drop ’em in the comments below! I’d love to hear how your butter poached shrimp adventures turn out.
Happy cooking!
#cooking #shrimp #seafood #butterpoached #easyrecipes
Cold-Start Poaching
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Slowly raising the temperature of the water means that the shrimp will cook more slowly—it may not be the fastest method, but that expanded window of time significantly slows down how quickly the shrimp can slip into over-cooked territory. Better yet, shrimp cooked this way have a more tender texture than shrimp tossed into simmering water and pulled when they hit the same internal temperature.
Its an approach that echoes the benefits of cooking sous-vide: “At a boiling-hot 212°F (100°C), the outsides of your shrimp are going to get tough no matter what,” Kenji explains. “But by using the cold water-start method, you can restrict that upper bound.” The sweet spot for perfectly cooked edge-to-edge tender shrimp, just stop heating your water once it hits 170°F (77°C). Its that simple (and at roughly seven minutes, still pretty darn quick).
Start With a Dry Brine, No Matter How You’re Cooking
Before we dive into the details, theres one technique that weve found improves all shrimp, regardless of cooking method: a quick dry brine with salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. Youre looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.
Best Butter Poached Shrimp | SAM THE COOKING GUY
FAQ
Is it better to cook shrimp with oil or butter?
It’s better to saute or sear shrimp in oil since it has a higher smoke point than butter. However, either will work. You can also toss cooked shrimp in melted butter if you really want that butter flavor.
How to poach with butter?
- In a large saucepan, melt the butter over low heat. …
- Maintain a temperature between 160-180°F (70-82°C) and add the chicken breasts to the butter. …
- Poach the chicken breasts for 20-25 minutes or until cooked through and an internal temperature of 165°F (74°C) is reached.
How long do you poach shrimp?
How to boil shrimp in butter?
- Slowly melt butter in a medium pot.
- Add shrimp so they are covered with butter – if not all will fit covered, repeat this step.
- Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total.
- Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley.
Is poaching a good way to cook shrimp?
If you’re making shrimp cocktail, or need a very basic way to cook shrimp, poaching is for you. It’s actually the best way to cook shrimp, in my opinion. The flavor of the shrimp itself really shines and, more importantly, the shrimp end up with the most delicate texture: plump, juicy and not at all tough or rubbery.
How to make garlic butter shrimp?
Parsley – Parsley adds a pop of color and its own hint of herby freshness. Making garlic butter shrimp really boils down to three simple steps: 1. Prepare the shrimp. If the shrimp isn’t already peeled and deveined, take care of that first. Then, clean, dry, and season it with salt and pepper. 2. Cook the shrimp.
How do you poach a pound of shrimp?
Use 2-3 lemons for every pound of shrimp. Black peppercorns. 1 teaspoon of whole black peppercorns for every pound of shrimp. Salt. 1 teaspoon for every pound of shrimp you plan to poach. Sugar. 1 tablespoon for every pound of shrimp you plan to poach. Other optional ingredients: Garlic cloves. Coriander seeds. Celery leaves.
How to make shrimp butter?
To make shrimp butter, place butter and cream cheese into a medium bowl; beat with an electric mixer. Add shrimp, onion, lemon juice, garlic salt, and mayonnaise; beat until fluffy. This shrimp butter is a great dip for parties. It goes a long way and is served at room temperature. I usually serve it on thin wheat crackers.
What is the best way to cook shrimp?
The BEST way to cook shrimp is to poach them gently. They end up delicate and so juicy. Learn how here. If you’re making shrimp cocktail, or need a very basic way to cook shrimp, poaching is for you. It’s actually the best way to cook shrimp, in my opinion.
Can I buy pre cooked shrimp?
You can also purchase pre-cooked shrimp, though I don’t think they taste as good. Salt & pepper – For seasoning. Olive oil and butter – It may seem odd, but you’ll want to use both olive oil and butter for this recipe. The butter will make the flavor richer, and the oil will keep the butter from burning.