How To Cook Shrimp

How to Clean and Peel Fresh Shrimp

1. Hold the shrimp by the body with one hand.

2. With the other hand, grab the legs and gently pull them down.

3. The shell will easily come off, leaving the tail intact if desired.

4. If you prefer to remove the tail, pinch it and carefully pull it off.

1. Once peeled, locate the dark vein along the top of the shrimp.

2. Use a small, sharp knife to make a shallow cut along the back.

3. With the tip of the knife or a toothpick, lift the vein and remove it completely.

4. If needed, rinse the shrimp under cold water to remove any residue.

1. Use kitchen scissors to cut the shell along the back, making it easier to remove.

2. For large shrimp, peel while leaving the last two segments and the tail for a more attractive presentation.

3. If you’re cooking shrimp with the shell on, make a cut on the top to make peeling easier after cooking.

4. To peel several shrimp at once, place them in a bowl with cold water for a few minutes. This will make the shell separate more easily.

How to Properly Thaw Shrimp

• Place the frozen shrimp in a sealed container or a ziplock bag.

• Put the container in the lower part of the refrigerator.

• Let it thaw for 12-24 hours, depending on the quantity.This method preserves the texture best and prevents bacterial growth.

• Place the shrimp in a sealed plastic bag.

• Submerge the bag in a bowl of cold water.

• Change the water every 30 minutes to keep it cold.

• The shrimp will be ready in about an hour.

• Thawing at room temperature:
• Mistake: Leaving shrimp on the counter.
• Solution: Always thaw in the refrigerator or cold water.

• Using warm water:
• Mistake: Speeding up the process with warm or hot water.
• Solution: Only use cold water to avoid partial cooking.

• Microwave thawing:
• Mistake: Using the microwave, which may partially cook the shrimp.
• Solution: Stick to refrigerator or cold water methods.

• Refreezing thawed shrimp:
• Mistake: Refreezing shrimp if not all are used.
• Solution: Only thaw the amount needed.

• Not checking freshness after thawing:
• Mistake: Assuming they are fine without inspecting them.
• Solution: Always check for any off smell or appearance before cooking.

How to Marinate Shrimp for Extra Flavor

• Oil: Olive, vegetable, or sesame oil to add moisture.

• Acid: Lemon, lime, or vinegar to tenderize and enhance flavors.

• Seasonings: Garlic, ginger, fresh herbs, or dried spices.

• Salt: To bring out all the flavors.

• Optional: Honey or sugar to balance the acidity.

• Marinades with acids: 15-30 minutes maximum.

• Marinades without acids: Up to 1 hour.

• Coconut and curry: Coconut milk, curry powder, lime, and cilantro.

• Mediterranean: Olive oil, garlic, lemon, and fresh herbs.

• Teriyaki: Soy sauce, mirin, ginger, and garlic.

• Cajun: Paprika, garlic powder, onion powder, and cayenne.

• Limit marinating time with acidic ingredients.

• Use a smaller amount of acid in the mix.

• Add the acid just before cooking.

• Keep the shrimp refrigerated while marinating.

Basic Methods for Cooking Shrimp

• In a large pot, boil salted water.

• Optional: Add lemon slices and bay leaves for extra flavor.

• Add the marinated shrimp and cook for 2-3 minutes until pink.

• Remove and plunge into ice water to stop the cooking.

• Prepare a mixture of flour, salt, and pepper.

• Dredge the marinated shrimp in the flour mixture.

• Fry in hot oil at 180°C (350°F) for 2-3 minutes until golden.

• Drain on paper towels.

• Heat a grill or skillet on high heat.

• Place the marinated shrimp without overcrowding.

• Cook for 2-3 minutes on each side until pink and slightly charred.

• Optional: Drizzle with fresh lemon juice when serving.

• Preheat the oven to 200°C (400°F).

• Arrange the marinated shrimp on a baking sheet.

• Bake for 8-10 minutes, turning halfway through.

• Check that they are pink and opaque before removing.

Ideal Cooking Time for Shrimp Based on Size

• Extra Small (61-70 per pound): Known as "popcorn shrimp"

• Small (51-60 per pound): Commonly called "salad shrimp"

• Medium (41-50 per pound): Ideal for various dishes

• Large (31-35 per pound): Perfect for grilling or sautéing

• Jumbo (21-25 per pound): Excellent for shrimp scampi

• Colossal (fewer than 15 per pound): Ideal for special occasions

• Small: 1-2 minutes

• Medium: 2-3 minutes

• Large/Jumbo: 3-4 minutes

• Small: 1-2 minutes per side

• Medium: 2-3 minutes per side

• Large/Jumbo: 3-4 minutes per side

• Small: 5-6 minutes

• Medium: 6-8 minutes

• Large/Jumbo: 8-10 minutes

• Small: 3-4 minutes

• Medium: 4-5 minutes

• Large/Jumbo: 5-7 minutes

• Color: They turn from translucent gray to opaque pink.

• Shape: They curl into a "C" when ready. If they form a tight "O," they are overcooked.

• Texture: They should feel firm to the touch but still juicy.

• Interior: The center should be pearly white, not translucent.

Ideas to Pair with Delicious Cooked Shrimp

• Classic Cocktail Sauce: A blend of ketchup, Worcestershire sauce, lemon juice, and a hint of spice.

• Roasted Garlic Aioli: Homemade mayonnaise with roasted garlic for a smooth, aromatic flavor.

• Butter and Lemon Sauce: Simple yet effective, perfect for grilled shrimp.

• Mango and Chili Sauce: Sweet and spicy, ideal for tropical shrimp.

• Cilantro Pesto: A fresh alternative to traditional pesto.

• Coconut Rice: Adds a tropical, creamy touch.

• Avocado and Tomato Salad: Fresh and light, perfect for summer.

• Grilled Asparagus: Adds texture and a smoky flavor.

• Garlic Mashed Potatoes: Creamy and comforting.

• Lemon and Herb Quinoa: A healthy, flavorful option.

• Shrimp Cocktail in a Martini Glass: Classic and elegant.

• Grilled Shrimp and Pineapple Skewers: Perfect for barbecues.

• Shrimp in Avocado Shell: A fresh, modern presentation.

• Shrimp and Mango Tower: Visually stunning and delicious.

• Shrimp in Gazpacho Shots: Ideal for tapas or appetizers.

Frequently Asked Questions (FAQs)