Weve all heard from it Bubba in “Forrest Gump”: shrimp is the fruit of the sea. As he says, you can barbecue it, boil it, broil it, bake it, sauté it, and so on. Shrimp is a lean, nutritious, and versatile protein option that can make any occasion — from routine weeknight dinners to large family get-togethers — exciting and fresh.
Not only is shrimp notoriously versatile, but it also brings a plethora of health benefits. According to Healthline, shrimp only contains 84 calories per 3-ounce serving, but simultaneously provides a wide range of nutrients such as a high protein count, iron, potassium, and zinc. Plus, shrimp is an excellent source of iodine, a mineral that aids in thyroid and brain health.
Shrimp is also generally inexpensive. While it does come in a variety of forms, you can find easily accessible options at the seafood counter in a grocery store or at a local fishmonger. And cooking shrimp is a straightforward task — it takes well to marinades and seasonings, and is an easy way to bring some extra flavor and new textures to a simple dish.
But shrimp, like most seafood, can be temperamental. There are a number of factors to consider when buying, preparing and cooking shrimp that can make or break your final dish. Here are the most common mistakes to avoid to help you get the most out of the shrimp youve picked out.
First things first: you have to pick out your shrimp. But its not as simple as you may think. Any shrimp thats been left out too long can spoil your cooking plans.
The best way to make sure you are buying fresh shrimp is to examine it before purchase. Fresh shrimp appears translucent and should be firm and shiny. Any shrimp with discoloration or that appears dull and flimsy should be avoided. Feeling and touching shrimp is another way to test its freshness. Any shrimp that is slimy or sticky instead of glossy has gone bad. The same goes for shrimp with any foul smell — fresh shrimp should not smell very fishy. However, a mild saltiness reminiscent of the ocean is a good sign.
Not being able to tell whether your shrimp is good to consume could ruin the plans youve made for them and also be harmful to your health. Illnesses related to consuming bad shellfish can lead to symptoms such as nausea and vomiting, as well as stomach pains. Once you have picked out fresh shrimp, it should always be refrigerated until ready to use and then cooked sooner rather than later. Shrimp can last between one or two days in the refrigerator, but no more than a couple of hours outside it.
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.
Not using skewers when grilling
Your backyard grill is one of the best cooking tools you have, yet many people do not utilize their grill to its full potential. Grilling hamburgers and hot dogs every time you light up your grill can get tired no matter how delicious they are. Grilling shrimp is an easy and delicious way to bring something new to the backyard cookout and also keep the protein lean and light.
Once you have prepped your shrimp according to your recipe, loosely tossing them on the grill can be dangerous. Most shrimp are quite small, and the slightest motion with your barbecue tongs can knock a piece of shrimp sideways and down between the grates. The best way to avoid this is to simply spear them with skewers (pre-soaked, of course). Holding all of your shrimp together firmly and neatly will make cooking them a breeze and will ensure an even char. Youve paid for your shrimp, prepped, and seasoned them — itd be a shame to lose any to the flames.
Picking out the wrong type of shrimp
Although you may not have given much thought to the types of shrimp available at your local supermarket, there is a wide variety of shrimp out there, all of which are at their best during different times of the year.
White shrimp are the most accessible and widely available. Theyre super versatile and are ready to be enjoyed all year round. Other shrimp include rock shrimp, banana shrimp, Atlantic Northern shrimp, tiger shrimp, and many others that bring different flavors and uses to your plate. While your supermarket may only have one or a couple of types of shrimp available for purchase, a local fishmonger is sure to have a wide variety to choose from and try out.
Another key difference when deciding which shrimp to buy is whether they are farmed or wild. If you are keen to consider the sourcing of the food you buy and eat, the differences should be noted. The operation of shrimp farms includes the clearing of coastal habitats which removes protection from hurricanes and other storms. Plus, antibiotics are often used in farming, which contributes to sustainability issues and alters the taste.
Wild shrimp feed on their natural diet, which arguably makes them taste better. However, catching wild shrimp does contribute to overfishing and bycatch. But improvements with nets are helping reduce bycatch and keeping other species from being caught.
Because shrimp turns bad relatively quickly, a good way to keep it fresh is to freeze it. If you buy shrimp during your weekly trip to the market but dont plan on using it for a few days, putting it in the freezer will ensure that it will not go bad before its time to cook. Dont be fooled by their size, though — thawing them out takes more time than you might think. Also, defrosting them using warm water or the microwave is not the way to go.
Shrimp cooks quickly. So quickly, in fact, submerging frozen shrimp in water or defrosting them in the microwave will trigger the cooking process prematurely. Then, when its time to actually cook the shrimp, they will be more susceptible to overcooking as well as uneven cooking.
The best way to make sure your shrimp is completely thawed out and remains raw before hitting the heat is to remove them from the freezer the day before and place them inside a colander set in a bowl. As the shrimp defrosts, the water will drain out and keep your shrimp from getting soggy. If you suddenly find yourself in need of cooked shrimp, securing them in an airtight bag and submerging them in cold water will thaw out your shrimp in 10 to 20 minutes.
Big Mistakes Everyone Makes When Cooking Shrimp
FAQ
Are you supposed to rinse shrimp?
Should I brine shrimp before marinating?
Why do you soak shrimp in soda water?
How long does it take for brine shrimp to mature?
Should you rinse shrimp after removing from brine?
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.
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
How do you care for brine shrimp?
Tank Size: Choose an appropriate container for your brine shrimp, such as a 5-gallon aquarium or plastic storage bin. Salinity: Maintain a salinity level of 25-35 ppt by adding non-iodized salt to the water. Aeration and Filtration: Use an air pump with an airstone to provide aeration and a sponge filter to maintain water quality.
Should you brine shrimp before cooking?
A quick brine before you cook shrimp can make sure they’re plump and juicy, no matter how you plan to cook them. You only need to let the shrimp sit in the brine for as little as fifteen minutes and you’ll lock in moisture, add a little flavor, and preserve a firm texture. Even if you’re working with frozen shrimp, you should still brine them.