I was raised in what you might call a shrimp co*cktail family—each and every one of us is a complete fanatic. To this day, it's not uncommon for an oversized platter of poached shrimp and a bowl of horseradish-heavy co*cktail sauce to stand in as my dinner. Unfortunately, not all shrimp co*cktail is created equal—something you have probably learned the hard way if you've ever picked up one of those prepackaged supermarket varieties. Poorly cooked shrimp can range from mushy and watery to flavor-sapped to downright rubbery. And it only takes one bad experience to make you shy away from ordering shrimp at a restaurant, let alone cooking it yourself.
But perfectly cooked shrimp are another thing entirely. They're sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn't it be nice if there was a foolproof way to guarantee excellent shrimp every single time?
Oh wait, there is.
More specifically, there are multiple ways, each specially tailored to the method you're using to actually cook the shellfish. We've done a whole lot of testing to figure out just what makes shrimp go from treasure to trash; luckily, getting it right just takes a little know-how.
First things first, though, you want to start with good shrimp. If the mere act of shopping for the stuff already feels overwhelming, be sure to check out our shrimp shopping guide and find out why raw frozen shrimp can be your totally reliable and delicious best friend.
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. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.
Cold-Start Poaching
When it comes to poaching shrimp, getting the cooking just right is especially crucial—most poached shrimp are served chilled and minimally dressed, which means there's no warm, delicious sauce to compensate for a botched job. Whether you're tackling a classic shrimp co*cktail (or our favorite Mexican-style version), a cooling shrimp-studded corn and tomatillo salad, or a chilled Vietnamese-style seafood pasta salad, we've found that starting the brined shrimp in cold water is a complete game-changer.
Slowly raising the temperature of the water means that the shrimp will cook more slowly—it may not be the fastest method, but that expanded window of time significantly slows down how quickly the shrimp can slip into over-cooked territory. Better yet, shrimp cooked this way have a more tender texture than shrimp tossed into simmering water and pulled when they hit the same internal temperature.
It's an approach that echoes the benefits of cooking sous-vide: "At a boiling-hot 212°F (100°C), the outsides of your shrimp are going to get tough no matter what," Kenji explains. "But by using the cold water-start method, you can restrict that upper bound." The sweet spot for perfectly cooked edge-to-edge tender shrimp, just stop heating your water once it hits 170°F (77°C). It's that simple (and at roughly seven minutes, still pretty darn quick).
Grilling is a tricky business when you're working with fast-cooking proteins like shrimp—you want the smoky char that only searing-hot flames can produce, but not at the expense of overcooking your food. We already know that a salt and baking soda brine improves the texture and juiciness of shrimp, but adding a little sugar to the mix can help encourage better, faster browning and caramelization once they hit the heat. In other words, you'll get that pleasant pairing of sweetness and bitterness without the tough, rubbery shrimp beneath.
For even better results, try grilling your shrimp nested on skewers. The nesting decreases each shrimp's individual surface area, so it's less likely to overcook or dry out. To catch all the hows and whys, plus more handy tips for grilling shrimp, just check out The Food Lab's 5 Steps to the Best Grilled Shrimp and put it all to the test with a simple plate of garlic and lemon-spiked skewers.
Not afraid of some extra work? Ditch the brine and sugar solutions and try keeping the shells (and heads!) on your shrimp. Those exoskeletons enhance flavor and help shield the delicate meat from the heat, keeping them extra tender. The only downside is a little mess, since you'll need to peel the shrimp table-side.
Sautées and Stir-Fries
As for stovetop preparations, cooking shrimp perfectly is as simple as starting them in that baking soda and salt dry brine. Well, that and knowing when to stop: as soon as they've lost their translucency and developed that hallmark pink hue, it's time to pull them. Sometimes, this can mean removing them from the wok or sauté pan partway through—just check out our recipes for stir-fried shrimp with eggs and Chinese chives, Spanish-style garlic shrimp (gambas al ajillo), Japanese shrimp in chile sauce, spice-encrusted Cajun shrimp, or classic shrimp scampi for guidance.
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.
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.
Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. A solution of 1 tablespoon kosher salt and 1 quart water works to season 1 pound of seafood. Dissolve the salt in the water, and then submerge the shrimp and chill for 30 minutes.
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!!
These savory little crustaceans taste best with seasoning that complements their unique umami flavor. The top three spice blends for shrimp are garlic butter, Old Bay Seasoning, and blackened seasoning, and they are easy to make at home!
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.
Shrimp are low in calories while also being a great source of protein. Plus, the health benefits of shrimp are vast. Rawn explains that shrimp also contain selenium, which is important for heart, immune and thyroid health, and iodine, which is important for thyroid health.
You can add flavors and seasonings to your pre-cooked shrimp when cooking them on the stove. Consider using herbs, spices, garlic, or even a squeeze of lemon juice to enhance the taste.
The tails will also turn bright red. Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes.
Either/or, or a combo works perfectly. Heat the butter and/or oil in very large skillet over medium heat. Sauté the garlic for 1 minute, then add the shrimp and season with salt and pepper.
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.
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.
On a half sheet pan, toss the shrimp, salt, garlic, olive oil, red pepper flakes, and lemon zest. Let sit for 10 minutes.
Roast for 7 to 9 minutes, until pink and just cooked through. Remove from the oven, add the butter, and toss the shrimp until coated. Spritz with fresh lemon juice.
Simple garlic and butter can add a mild but tasty flavor to shrimp. Add about a spoonful or so of butter and a couple of cloves of minced garlic to your shrimp. Mix the shrimp together until they're coated in the garlic and butter and then enjoy.
Consider using herbs, spices, garlic, or even a squeeze of lemon juice to enhance the taste. What cooking methods can I use for pre-cooked shrimp on the stove? When cooking pre-cooked shrimp on the stove, you have several options. You can sauté them, stir-fry them, or even grill them on a stovetop grill pan.
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.
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.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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