Shrimp is a healthy, versatile seafood and, for the most part, easy to cook. Nutritionally, shrimp is a beneficial source of protein, as well as vitamin B12, zinc, iodine, phosphorus, potassium, selenium, iron and omega-3 fatty acids. While its size is a factor in choosing the best method of preparation, shrimp adapts well to cooking on the stove, in the oven or on a gas or charcoal grill. Whichever you choose, following a few general steps before and during cooking will prevent shrimp from becoming tough and rubbery.
Step 1
Purchase and cook fresh or frozen shrimp in the peel or shell. Leaving the peel on not only improves the texture of cooked shrimp, but also increases flavor.
Step 2
Soak shrimp in a salt and sugar brine for up to 30 minutes at room temperature before cooking. For each pound of shrimp, mix 2 qt. of water with 1/4 cup each of salt and sugar. Timing is crucial when using this technique. While brining for a short time improves the texture and helps retain moisture during cooking, if you let the shrimp soak for too long, brining will make them tough.
Step 3
Watch the clock or set a kitchen timer to ensure you do not overcook shrimp. Shrimp cooks quickly no matter the size, and overcooking causes shrimp to become tough and rubbery. In general, boiling takes seven to eight minutes for jumbo and three to four minutes for medium-size shrimp. Rely on both time and appearance when pan-frying or grilling shrimp, using three to five minutes of cooking time as a guide. Turn once during cooking and remove the shrimp when the shells turn pink.
Tips and Warnings
- Whenever you soak shrimp in brine, rinse them well and then dry with paper towels to remove all traces of salt and sugar before cooking. If you boil shrimp but do not plan to use immediately, transfer them from the boiling water to a bowl of ice water to keep them from further cooking and turning tough.
Things You'll Need
- Mixing bowl
- Salt
- Sugar
- Kitchen timer
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