If shrimp isn’t already on your weekly dinner rotation, it certainly should be! Shrimp cooks quickly, pairs well with nearly everything and is extremely versatile. Although, the massive pros come along with a few small negatives. Occasionally it can be easy to overcook your shrimp, and yes, preparing them can be a challenge, but don’t let that stop you from cooking up a storm. Here are our best tips for avoiding any bite-sized mistakes when cooking shrimp:
Best if Used By…
When fresh shrimp is on the menu (which it totally should be), be sure to saute, grill, fry or bake the shrimp within 24 hours of purchasing them fresh. But if you do buy frozen, keep an eye out for shrimp that have been harvested as close to your home as possible. No matter where or when you buy them, here’s a general rule for fresh or frozen – if the shrimp smell even the slightest bit like ammonia, toss them in the trash. They’ve definitely gone bad, and aren’t worth the risk.
Tis the Season
Because, well, it does. Shrimp have a naturally sweet, mild, oceany flavor so they can handle quite a bit of seasoning. They can be added to so many different styles of dishes from all over the world, so the type of seasoning you use depends on the entree you have in mind. If you’re unsure of what to use, there’s one seasoning you can always rely on, and that’s sea salt.
Don’t Overcook
Trust us, we’ve all done it. You’ll know that your shrimp have cooked too long when they lose all of their yummy flavors and become rubbery. Yuck. Unfortunately, to make it even more difficult, shrimp continue to cook after they’re removed from the heat. As a result, be mindful to factor that into the actual cooking time. Our rule of thumb – if they’re still straight then your shrimp are not quite done yet if they are perfectly cooked the tail will slightly curl into a C-shape and drastically overcooked shrimp will form a complete O-shape. “O” for overcooked…see what we did there?
Take it Easy
When it comes to shrimp, the easy route means buying them peeled and deveined. If you’re new to the shrimp game, the prep process is the most difficult and frustrating, but also easily avoidable. The biggest risk of buying fresh shrimp is failing to remove the full vein or mangling the shrimp from overhandling, but if you buy the shrimp pre-peeled and deveined, you won’t have any issues. If you don’t have the time to properly prep the fragile shrimp or this is your first time cooking with shrimp, make it easy on yourself by purchasing them already prepped.
Marinade with Care
Most people have no clue how long is too long when it comes to marinating shrimp. We wish it was a straightforward answer, but we do have a general process! If the marinade is acidic or includes citrus, plan on marinating for 30 minutes or less. If it’s non-acidic, such as with olive oil, herbs or garlic, 1-3 hours is best. No matter how you’re marinating, always make sure the shrimp stay in the fridge!
Brine baby, brine
Most types of shrimp will benefit from the simple, inexpensive process of brining, no matter how you plan on cooking them. Brining is like a marinade but instead of flavoring, it’s sole purpose is to keep food tender and moist. Brining can be used with any time of shrimp, either raw shelled shrimp or raw peeled and deveined shrimp. Here’s the best way to go about brining your shrimp: (Note- you can use either kosher or table salt, but the measurements won’t be equal. 1 cup of table salt without iodine is equal to 1.5 cups of kosher salt). Mix ¼ cup kosher salt with ¼ cup granulated sugar, 1 cup boiling water and 2 cups of ice. Add shrimp into a bowl of brine and let sit for 20-30 minutes for peeled shrimp and 40-60 minutes for your unpeeled shrimp. Rinse well with cold water and pat dry afterward.
That’s all there is to it! These tips are absolutely necessary if cooking up tender, flavorful shrimp is your goal. No matter how you prepare your meal, it all comes down to finding a good recipe, being patient with the prep work and staying close to your stove during the cooking process. As always, if you discover that making shrimp just isn’t your thing and you’d prefer to eat out, we’ll happily have a table ready for you at Julington Creek Fish Camp!
FAQs
Mix ¼ cup kosher salt with ¼ cup granulated sugar, 1 cup boiling water and 2 cups of ice. Add shrimp into a bowl of brine and let sit for 20-30 minutes for peeled shrimp and 40-60 minutes for your unpeeled shrimp. Rinse well with cold water and pat dry afterward. That's all there is to it!
What not to do when cooking shrimp? ›
5 Mistakes to Avoid When Cooking Shrimp
- Mistake #1: Buying the Wrong Shrimp.
- Mistake #2: Improper Thawing.
- Mistake #3: Overcooking the Shrimp.
- Mistake #4: Not Deveining.
- Mistake #5: Throwing Away the Shells.
STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, 1/4 cup salt and 1/4 cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve. STEP TWO: Soak the shrimp.
How do you get the most flavor out of shrimp? ›
You need plenty of seasoning on top of the olive oil and butter. I add plenty of salt, pepper, red pepper flakes, lemon juice etc. Shrimp have a mild flavor so they take on whatever flavor you're serving them with. I also love using a seafood seasoning that has everything listed above plus more!!
What makes shrimp taste better? ›
Start With a Dry Brine, No Matter How You're Cooking
Before we dive into the details, there's one technique that we've found improves all shrimp, regardless of cooking method: a quick dry brine with salt and baking soda.
How to cook shrimp so it doesn't get rubbery? ›
Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.
Should you salt shrimp before cooking? ›
2. Salt them a little bit ahead (a.k.a. dry brine). In my testing, this was one of the most noticeable differences in making shrimp taste more delicious and more like themselves, and it should surprise no one.
Should I rinse raw shrimp before cooking? ›
One essential tip: don't rinse shrimp after removing them from the brine. Simply pat them dry with a paper towel before seasoning or cooking. Rinsing the shrimp will remove the salt the shrimp have accumulated in the brine. Patting them dry is also essential, especially when pan-searing or grilling.
Why add baking soda to shrimp before cooking? ›
Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.
Why do you put vinegar in shrimp? ›
Into your water pot, squeeze the juice of 2-3 lemons, then drop what's left of the lemons in too. Add your bag of shrimp/crab boil, salt and vinegar. (The vinegar is the secret ingredient. It makes the shrimp easier to peel.)
Should I Soak My Shrimp? This one comes down to the chef's preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.
What is the best cooking method for shrimp? ›
Baking (or technically, broiling) shrimp is by far the easiest and quickest and most reliable way I know to cook shrimp. An entire batch can be ready to go in less than 10 minutes from start to finish. The shrimp are always perfectly cooked, with a bit of crisp on the outside, yet still nice and tender inside.
How do Chinese tenderize shrimp? ›
Velveting shrimp is a cooking technique commonly used in Chinese cuisine to achieve a tender, succulent texture. It involves marinating the shrimp in a mixture of cornstarch, and other seasonings like soy sauce, rice wine, or sesame oil.
What is one good way to season or enhance the flavor of shrimp? ›
Herbs and blends that go well with shrimp are: basil, bay leaf, cayenne pepper, chili powder, chives, cilantro, curry powder, dill, garlic, lemon balm, marjoram, mint, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.
Is it better to boil or steam shrimp? ›
Steamed shrimp is much tenderer than boiled shrimp. As for the flavor, I amped it up by making sure the water was heavily salted.
How do you cook shrimp without fishy taste? ›
Add Lime Juice
Therefore, how to process shrimp, so they are not fishy can be done by adding lime juice which can help disguise the fishy smell. When adding the lime juice, don't forget to let it rest for 10 to 15 minutes so that the fishy smell of the shrimp completely disappears.
How do you add flavor to cooked shrimp? ›
Some popular seasonings for pre-cooked shrimp include garlic, lemon juice, Old Bay seasoning, Cajun seasoning, black pepper, and chili flakes. You can also use fresh herbs like parsley, cilantro, or dill to add a burst of flavor.
