Shrimp can be misunderstood. If you hate it because it’s rubbery or chewy, chances are you’ve been eating overcooked shrimp most of your life. Which is unsurprising, because it’s easy to overcook. With this quick poaching method, you’ll never overcook it again. Here’s the trick: you’re simmering a big pot of water with aromatics (crushed garlic cloves, lemon slices, parsley, and salt) until its flavorful, and then you’re giving the shrimp a very quick dip—about 3 minutes—just until it curls and turns bright pink. And then you’re serving it on the gorgeous, delicious bed of rice and vegetables it deserves.
3 cloves garlic, crushed
3 sprigs parsley
2 lemons, sliced, plus 1 Tbsp. fresh juice, plus wedges for serving
2 teaspoons kosher salt, divided
1¼ pounds peeled and deveined medium shrimp
2 tablespoons olive oil
2 shallots, thinly sliced
3 English cucumbers, halved lengthwise and thinly sliced
¼ teaspoon crushed red pepper flakes
¼ cup mint leaves
Cooked brown rice, for serving
Sat fat 1g
How to Make It
Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.
Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ￼½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add cucumbers and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.
Serve over brown rice with lemon wedges.
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