Chilled Poached Shrimp with Lemon-Tahini Sauce

🦐 Chilled Poached Shrimp with Lemon-Tahini Sauce

Servings: 6–8
Active Time: 25 minutes
Total Time: 1 hour 15 minutes
Difficulty: Easy
Category: Appetizer / Light Main

Keywords: poached shrimp recipe, chilled shrimp appetizer, lemon tahini dipping sauce, healthy seafood recipe, summer shrimp dish, make-ahead seafood appetizers, easy shrimp with dipping sauce

This chilled poached shrimp with lemon-tahini sauce is the ultimate refreshing summer seafood recipe. Gently cooked in an aromatic bath of citrus, herbs, and wine, the shrimp are tender and flavorful—perfectly complemented by a zesty, creamy lemon-tahini sauce. This healthy appetizer or light main is ideal for entertaining, especially when served over crushed ice or greens.

Whether you're hosting a garden party or meal-prepping for a hot day, this make-ahead shrimp recipe is sure to impress with minimal effort.

🛒 Ingredients

For the Poached Shrimp:

• 2 lbs large shrimp (16–20 count), peeled and deveined, tails on
• 4 cups water
• 1 cup dry white wine
• 1 lemon, sliced
• 1 shallot, halved
• 2 bay leaves
• 1 tsp whole coriander seeds
• 1 tsp kosher salt
• 6 fresh parsley sprigs
• Crushed ice (for chilling)
• Lemon wedges & fresh parsley (for garnish)

For the Lemon-Tahini Dipping Sauce:

• ½ cup tahini
• ⅓ cup cold water (plus more as needed)
• 3 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tsp lemon zest
• 2 tbsp finely chopped flat-leaf parsley
• Kosher salt and black pepper, to taste

👩‍🍳 Instructions

1. Poach the Shrimp

In a large skillet or saucepan, combine water, white wine, lemon slices, shallot, bay leaves, coriander seeds, salt, and parsley. Bring to a gentle boil, then reduce heat and let simmer for 5 minutes.

Add shrimp and poach gently for 2–3 minutes, just until shrimp turn pink and opaque. Transfer immediately to a large bowl of ice water to stop cooking. Once chilled, drain and pat dry. Cover and refrigerate until serving.

2. Prepare the Lemon-Tahini Sauce

In a medium bowl, whisk together tahini, lemon juice, grated garlic, and lemon zest. Gradually whisk in cold water until the mixture becomes smooth and pourable (add extra water if needed). Stir in parsley and season with salt and pepper to taste. Cover and chill until ready to serve.

3. Serve

Arrange shrimp on a platter over crushed ice or a bed of greens. Garnish with lemon wedges and parsley. Serve chilled with the lemon-tahini sauce on the side.

💡 Tips & Variations

• Make Ahead: Both shrimp and sauce can be made 1 day in advance. Store separately in airtight containers in the fridge.
• Frozen Shrimp Tip: Fully thaw shrimp in the refrigerator before poaching. Pat dry well.
• Flavor Boost: Add a dash of hot sauce or a spoonful of Greek yogurt to the tahini sauce for extra creaminess and tang.
• Serving Idea: Use cocktail glasses or mini skewers for individual appetizers at events.