"How Can I Cook Tender Shrimp, and How Can I Keep Them from Curling?

Ingredients

• 1 pound Large Shrimp (peeled and deveined, tails on optional, completely dry)
• 1 tablespoon Kosher Salt (for poaching water)
• 4 cups Water (enough to cover shrimp for poaching)
• 2 tablespoons Olive Oil (high smoke‑point oil recommended for pan‑frying)
• 1 fruit Lemon Wedges (for serving with pan‑fried shrimp)

Instructions

1. Rinse and Dry Shrimp

   Place the shrimp in a colander, rinse under cold water, then pat completely dry with paper towels.

   Time: PT5M

2. Make Shallow Cuts (Optional for Flat Shrimp)

   On a cutting board, using a sharp knife, cut a shallow slit about 1/4 inch deep on the underside of each shrimp, spacing the cuts about ½ inch apart.

   Time: PT5M

3. Poach Shrimp for Cocktail or Soup

   Bring 4 cups of water and 1 tbsp kosher salt to a rolling boil in a large pot. Add the shrimp, turn off the heat, cover, and let sit for 5–10 minutes until the shrimp turn pink and opaque.

   Time: PT12M

   Temperature: boiling

4. Shock and Dry Poached Shrimp

   Using a slotted spoon, transfer the poached shrimp to a bowl of ice water for 1 minute, then remove and pat dry.

   Time: PT3M

5. Pan‑Fry Shrimp for a Quick Sear

   Heat the skillet over high heat until very hot. Add 2 tbsp olive oil, then add the shrimp in a single layer. Cook 1–2 minutes per side until pink, opaque, and just firm to the touch.

   Time: PT4M

   Temperature: high heat

6. Serve

   Arrange poached shrimp on a chilled platter with cocktail sauce, or serve pan‑fried shrimp drizzled with lemon juice.

   Time: PT1M

Nutrition Facts

Calories

100

Protein

20g

Carbohydrates

1g

Fat

2g

Fiber

0g