Citrus Poached Shrimp

Cooking Planit

Poached shrimp are so light and refreshing, and no additional fat also makes them healthy. Serve these as a party appetizer with classic cocktail sauce, or make an entrée out of any salad.Many recipes call for shrimp with the shell on. In this case, I've opted for shrimp without the shell to save time and eliminate the need to peel the shrimp after cooking.

Directions

Slice the orange, lemon and lime into 1/4 inch thick wheels to measure the indicated amounts. Place in a large pot.

Add the water, wine, whole peppercorns, fresh rosemary and kosher salt to the pot of citrus slices. Place the pot over high heat. Proceed with next step as liquid comes to a boil.

Once liquid is boiling, lower heat to a gentle simmer. Add the shrimp and cook until they are bright pink, about 4-6 minutes. Use a slotted spoon to transfer the cooked shrimp to a large heat-proof bowl.

Place the bowl of shrimp in the refrigerator and chill for 10 minutes before serving.

Transfer the chilled citrus poached shrimp to a serving bowl or dinner plates. Ready to eat!

Nutrition

Calories per serving:

63 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, No Oil Added

Daily value:

3%

Servings:

4
  • Fat 1g 1%
  • Carbs 24g 8%
  • Saturated 0g 2%
  • Fiber 5g 21%
  • Sugars 11g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 2g 4%
  • Sodium 7,048mg 294%
  • Calcium 155mg 16%
  • Magnesium 61mg 15%
  • Potassium 461mg 13%
  • Iron 2mg 11%
  • Zinc 1mg 4%
  • Phosphorus 70mg 10%
  • Vitamin A 25µg 3%
  • Vitamin C 68mg 113%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 43µg 11%
  • Vitamin E 0mg 1%
  • Vitamin K 4µg 5%
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