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Butter Poached Shrimp


For the shrimp:

  • 2 teaspoons whole coriander seeds

  • 4 Tablespoons butter

  • ½ cup dry white wine

  • 1 pound shelled shrimp

  • Juice of ½ lemon

  • Pinch of sea salt

For the dill mayo:

  • ¼ teaspoon lemon zest

  • Juice of ½ lemon

  • ¼ cup chopped fresh dill

  • ½ cup mayo

  • ¼ teaspoon sea salt


  1. Crack the coriander seeds and toast in a large dry skillet over medium heat for about 1 minute

  2. Add the butter and wine into the pan and swirl until butter is melted

  3. Add the shrimp, lemon juice and salt into the pan. The liquid and butter should reach about halfway up the shrimp, if not, add more wine to the pan

  4. Gently poach the shrimp for about 2 minutes, then flip and poach for 2 minutes more. They should be ear shaped and turn pink

  5. While shrimp are poaching, make the dill mayo. Whisk the mayo, lemon zest, fresh dill, lemon juice and salt. Taste, and adjust the seasonings if needed

  6. Place the shrimp in a shallow bowl with the liquid. Top with a dollop of the dill mayo and more dill

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