Ginger-Poached Shrimp with Cilantro-Lime Vinaigrette

Ginger-Poached Shrimp with Cilantro-Lime Vinaigrette
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Tender shrimp are gently poached in a fragrant bath of ginger, garlic, and citrus, then chilled and dressed in a vibrant cilantro-lime vinaigrette. This dish offers layers of flavor—cool, herbaceous, zesty, and just a touch spicy—perfect as a composed starter or a light tapas-style plate.

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Yields4 Servings
Prep Time20 minsCook Time7 minsTotal Time27 mins
For the Ginger-Poached Shrimp
 1 lb large raw shrimp, peeled and deveined (tail-on optional)
 4 cups water
 1 piece fresh ginger, sliced
 2 cloves garlic, smashed
 1 tbsp lime juice
 1 tbsp salt
For the Cilantro-Lime Vinaigrette
 ½ cup fresh cilantro leaves, finely chopped
 1 lime, zested and juiced (about 2 tbsp juice)
 1 small shallot, finely minced
 1 tsp honey or agave (optional, to balance acidity)
 2 tbsp rice vinegar or white wine vinegar
 ¼ cup extra virgin olive oil
 Salt & freshly ground black pepper, to taste
 Optional: pinch of red chili flakes or minced jalapeño
Prepare the Poaching Liquid
1

  1. In a medium saucepan, combine:

    • 4 cups water

    • Sliced ginger

    • Garlic cloves

    • Lime juice

    • Salt

  2. Bring to a gentle simmer, not a rolling boil (to preserve shrimp tenderness).

Poach the Shrimp
2

  1. Add the shrimp to the gently simmering liquid.

  2. Cook for 2–3 minutes, or until the shrimp turn opaque and pink.

  3. Use a slotted spoon to remove shrimp and immediately place in a bowl of ice water to chill and stop cooking.

  4. Once cooled (about 3 minutes), drain and pat dry with a paper towel.

Make the Vinaigrette
3

  1. In a small bowl or jar, whisk together:

    • Lime juice and zest

    • Vinegar

    • Honey (if using)

    • Minced shallot

    • Salt and pepper

  2. Slowly whisk in olive oil until emulsified.

  3. Stir in chopped cilantro and optional chili if desired.

  4. Taste and adjust seasoning.

Toss & Chill
4

  1. Toss shrimp with just enough vinaigrette to lightly coat.

  2. Chill for at least 10–15 minutes before serving to allow flavors to meld.

Serve
5

  • Plate individually on spoons or small plates with extra vinaigrette drizzled on top.

  • Garnish with extra cilantro, lime zest, or thinly sliced chili for presentation.

Tips for Success
6

  • Use wild-caught shrimp for best flavor and texture.

  • Don’t overcook the shrimp—gentle poaching keeps them juicy and tender.

  • The vinaigrette can be made 1–2 days ahead and stored in the fridge.

Variations
7

  • Add thinly sliced avocado or jicama for a refreshing salad base.

  • Skewer and grill the shrimp instead, brushing with vinaigrette after cooking.

  • Use vinaigrette on grilled fish or seared scallops for a larger seafood course.

Suggested Pairings
8

  • Drink with: Dry Riesling, Sauvignon Blanc, or a light citrusy IPA

  • Serve with: Mixed greens, grilled avocado, or over cold soba noodles

  • Occasions: Light summer starters, elegant seafood courses, tapas spreads

Ingredients

For the Ginger-Poached Shrimp
 1 lb large raw shrimp, peeled and deveined (tail-on optional)
 4 cups water
 1 piece fresh ginger, sliced
 2 cloves garlic, smashed
 1 tbsp lime juice
 1 tbsp salt
For the Cilantro-Lime Vinaigrette
 ½ cup fresh cilantro leaves, finely chopped
 1 lime, zested and juiced (about 2 tbsp juice)
 1 small shallot, finely minced
 1 tsp honey or agave (optional, to balance acidity)
 2 tbsp rice vinegar or white wine vinegar
 ¼ cup extra virgin olive oil
 Salt & freshly ground black pepper, to taste
 Optional: pinch of red chili flakes or minced jalapeño
Ginger-Poached Shrimp with Cilantro-Lime Vinaigrette
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