Easy Salt and Pepper Shrimp Recipe - Pinch and Swirl (2024)

FAQs

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.

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.

Recipe Tips for Salt and Pepper Shrimp

SHRIMP SHELLS – Yes, you can eat the shrimp shells! The Salt and Pepper Shrimp shells are flash fried and covered in garlic, fresh peppers, and spicy salt that make them SO delicious. However, if you prefer to remove the shells, that is OK – just do so before cooking them!

Soak shrimp in brine

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.

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.

First thoroughly pat the shrimp dry with a paper towel. Step 2: Season shrimp.Then add the shrimp, garlic powder, salt, and black pepper to a large bowl. Combine thoroughly and ensure each shrimp is coated in the seasoning mix. Step 3: Cook shrimp.

You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat.

The black line on the top of a shrimp is its digestive tract, so yes, that's poop you can see. It's safe to eat, but in general people tend to prefer their shrimp deveined, i.e. with the digestive tract removed, because the tract can have a bitter taste and a sandy texture.

Is peeled or unpeeled shrimp better? ›

What Are the Benefits of Cooking Shrimp in Their Shells? Shrimp shells do more than just protect the flesh; they also significantly enhance its flavor in three ways: Shrimp shells contain water-soluble flavor compounds that are absorbed by the shrimp flesh during cooking, thereby enhancing its taste.

Some shrimp dishes are made to be eaten with the shell as well as the head for instance Chinese salt and pepper 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.

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.

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

If you don't have marine salt and you have soft water, you can add to ¼ to ½ teaspoon of baking soda to raise the pH or add 1 teaspoon of Epsom salt to raise the GH (for 2 liters of water). Add up to 1 tablespoon of brine shrimp eggs.

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.

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!!