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Poached shrimp

  • 500 g Raw Shrimp
  • 1000 g Water
  • 1 T Medium-Grain Salt
  • 1 T White Granulated Sugar

Boil and reduce the leftover liquid to make shrimp stock.

  1. Poach shrimp. Add shrimp and water to a stock pot. Poach over high heat until water measures 71ºC (160ºF). Measure a couple shrimps to verify their internal temperature are 60ºC (140ºF). Remove from heat and strain.
  2. Shell shrimp.

Finished water temperature varies for different shrimp sizes.

Regardless, shrimp will be 60ºC (140ºF) when fully cooked.

Size ºC ºF
13/15 73ºC 163ºF
16/20 71ºC 160ºF
21/25 68ºC 155ºF

  1. Nevarez, Victor. "Shrimp Cookery Has Been Solved." YouTube: @internetshaquille. 10 March 2025. ↩