For Plump and Snappy Shrimp, Attain for Baking Soda and Salt

Shrimp is one in all my favourite sources of protein, however there’s nothing that may break a meal fairly like biting into one and discovering it is overcooked to the purpose of being rubbery or mushy.

Shrimp prepare dinner shortly and may go from excellent to overdone in a matter of seconds, so it’s vital to not overcook them. Past that, although, there is a approach we have lengthy used on Critical Eats to make sure plump, juicy, snappy, and scrumptious shrimp: Dry brine it with a easy combo of baking soda and salt. It is a trick I make use of each time I prepare dinner shrimp. 

The Science Behind Why Shrimp Will get Mushy or Rubbery

Earlier than we dive into why the brine works, it’s essential to notice what’s occurring to your shrimp when it cooks, and why it could tackle a rubbery or mushy texture if cooked too lengthy. “Once you apply warmth to any protein—meat, fish, eggs—the proteins denature and coagulate, bonding with one another to type a extra stable construction,” explains Critical Eats editorial director Daniel Gritzer. “With prolonged time and elevated warmth, the proteins bond tighter and tighter, which squeezes liquid out of the meat similar to wringing out a sponge. This may result in dryness, or within the case of shrimp, a tighter, much less plump texture,” and ultimately a mushy one because the muscle tissue breaks down additional.

Why You Ought to Dry Brine Your Shrimp

To maintain shrimp plump and juicy as they prepare dinner, we flip to a dry brine of baking soda and salt—cheap substances all of us have available. These two substances work together with the shrimp in essential methods—rising the pH and interacting with muscle proteins—with the general impact of accelerating moisture retention throughout cooking.. 

“Salt and the next pH (which means, extra alkaline) can each assist the shrimp retain moisture by interfering with how effectively the proteins can bond with one another in order that they contract much less,” says Daniel. “In meat and different animal protein, together with seafood, salt dissolves the muscle protein myosin, which in flip reduces the myosin’s diploma of contraction throughout cooking. Elevating the pH, in the meantime, will increase the quantity of hydroxide ions (OH⁻) within the answer; they work together with protons (H⁺) that might in any other case be out there to take part within the protein bonding and lowering the power of these proteins to bond extra readily.”

This phenomenon happens in all animal proteins, together with seafood and shrimp, which is why we virtually at all times suggest dry-brining your meat for the very best outcomes. Each Kenji Alt-López and Daniel have employed this system in quite a few shrimp recipes throughout our web site, together with shrimp scampi and grilled shrimp. We propose utilizing about one teaspoon of kosher salt and 1/4 teaspoon baking soda for each pound of shrimp, whether or not shelled or not. Solely about quarter-hour—throughout which period you’ll be able to prep your different substances—is all that’s wanted, however you’ll be able to hold it marinating as much as an hour; simply ensure that to pop it within the fridge to maintain it contemporary in case you’re planning to let it sit for various minutes.

Kenji also notes that whereas this system is nice for reaching plump and snappy shrimp, it additionally aids in browning shrimp. That is as a result of the Maillard reaction—the browning reactions that occur when proteins and sugars in meals work together with warmth to create extra complicated flavors—happens extra shortly at greater pH ranges. 

Additional Guarantee Juiciness By Not Overcooking Shrimp 

It’s essential to notice that it’s nonetheless attainable to overcook your shrimp even after brining it, so that you’ll need to regulate the shrimp because it’s cooking. “This can be a approach that prolongs a extra fascinating plump texture and extends the time earlier than the tightening results of overcooking turn into obvious,” says Daniel, however the shrimp will ultimately overcook regardless. He additionally notes that whereas this system is helpful and makes a noticeable distinction, it’s possible you’ll not at all times desire a extra taut texture in your shrimp—all of it comes down to non-public choice. 

“It is a very particular texture, and in some methods, the shrimp has a tautness that’s noticeable,” says Daniel. “It is plump, it is juicy, it isn’t mushy, however it’s additionally not very tender. So that you’re dropping one thing to realize another issues.” He compares the water retention in brined shrimp to a “tightly-filled water balloon,” which isn’t at all times preferrred. For instance, in Tim Chin’s shrimp fried rice recipe, he opts to not dry brine the shrimp after discovering that doing so would have elevated the cooking time and lowered the smoky wok hei taste he was attempting to attain. 

Whereas we will’t assure you’ll by no means encounter rubbery or mushy shrimp once more—particularly exterior your private home—it is a nice approach to maintain in your again pocket as an insurance coverage coverage.