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Green Goddess Salad with Poached Shrimp

Poached Shrimp with Green Goddess Salad

Poached shrimp is a way to get perfectly cooked shrimp and it pairs so well with green goddess salad. This is a great light meal.
Course Salad
Cuisine American
Keyword how to poach shrimp, poached shrimp
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 servings
Calories 418kcal
Author Joe Boyle


Poaching Liquid

  • 2 to 2 1/2 qts. water
  • 6 or 8 peppercorns
  • 1 tbsp kosher salt
  • 1/2 tsp red pepper flakes
  • 4 garlic cloves , crushed
  • 2 bay leaves
  • 1 lime , sliced
  • 1/2 cup packed fresh parsley , coarse chopped


  • 12 oz. shell on 16 to 20 size shrimp


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup basil leaves
  • 1/2 cup parsley leaves
  • 3 chopped green onions
  • juice of 1 lemon
  • 1 tbsp anchovy paste
  • 1 garlic clove
  • salt and pepper to taste


  • 1 head of Romaine lettace , washed
  • 1/2 sliced cucumber
  • 1/2 medium red onion , slices
  • 2 green onions, chopped
  • 1 red or yellow sweet pepper, julienned


  • Devein the shrimp by cutting the back down to the tail with a sharp knife or small scissors. Cut into the shrimp about 1/4 inch and remove the dark vein if present.
  • Mix the ingredients for the poaching liquid in a 3 quart saucepan. Stir together and bring to a boil.
  • Once boiling, remove from the heat and let set for 1 minute.
  • Then, place shrimp in the water and poach for 2 to 3 minutes until the shrimp is white or pink and there is no gray fresh.
  • Remove the shrimp from the water with a slotted spoon or kitchen spider and place them on a paper towel-lined plate. Then, cool the shrimp in your refrigerator for 30 minutes or in your freezer for 10 minutes.
  • In a food processor, place dressing ingredients and puree until well blended, (45 seconds).
  • Taste and add salt and pepper to flavor.
  • Store in refrigerator to cool, (30 minutes)
  • Chop salad ingredients and assemble on a plate, coating with the dressing and finishing with the shrimp.


  1. Nutrition information is an estimate for shrimp and salad with about 3 tablespoons of dressing.
  2. Leftover dressing can be stored in a lidded jar refrigerated for up to 1 week.


Calories: 418kcal