Listen up, fellow seafood lovers! After years of cooking shrimp, I’ve discovered that brining is the absolute game-changer we’ve all been missing. Today, I’m gonna share my foolproof method to get perfectly plump and juicy shrimp every single time. Trust me, once you try this technique, you’ll never cook shrimp without brining again!
Why Should You Even Bother Brining Shrimp?
Here’s the deal – brining isn’t just some fancy chef trick. It’s actually super important because:
- Makes shrimp stay juicy and prevents that awful rubbery texture
- Seasons the shrimp from the inside out
- Helps achieve better browning when cooking
- Creates that perfect “snap” when you bite into it
- Takes literally just 15-30 minutes of your time
The Basic Shrimp Brine Recipe
Here’s my go-to simple brine that never fails:
For 1 pound of shrimp
- 1 quart cold water
- 1 tablespoon kosher salt
- ¼ teaspoon baking soda (my secret weapon!)
Pro tip: Don’t use table salt! Stick with kosher salt for the best results.
Step-by-Step Brining Process
-
Make the brine solution:
- Mix cold water, kosher salt, and baking soda in a large bowl
- Stir until everything completely dissolves
-
Prep your shrimp:
- Clean and peel shrimp (if not already done)
- Keep tails on if you want – totally up to you!
-
Time to brine:
- Drop shrimp into the brine solution
- Make sure they’re fully submerged
- Let them hang out in the fridge
Brining Times (Don’t Overdo It!)
Different sized shrimp need different brining times
| Shrimp Size | Brining Time |
|---|---|
| Small | 15-20 mins |
| Medium | 20-30 mins |
| Large/Jumbo | 30-45 mins |
WARNING: Don’t brine longer than 1 hour! The shrimp can get too salty and weird-textured.
What Happens After Brining?
-
Pat ’em dry
- Remove shrimp from brine
- Pat SUPER dry with paper towels
- Like, really dry – this is important!
-
Season (but go easy):
- Remember, they’re already seasoned from the brine
- A light touch of your favorite seasonings is plenty
- Some garlic powder or cajun seasoning works great
Cooking Your Brined Shrimp
You can cook these babies any way you want:
- Grilling: Perfect for summer cookouts
- Sautéing: Quick and easy for weeknight dinners
- Baking: Great for larger batches
- Broiling: Gets nice char marks
- Stir-frying: Awesome for Asian dishes
My Personal Tips (Learned the Hard Way!)
-
Temperature matters:
- Always use cold water for the brine
- Keep shrimp refrigerated while brining
- Let them come to room temp before cooking
-
Don’t reuse brine:
- Make fresh brine each time
- Toss it after one use
- Food safety first, people!
-
Watch cooking time:
- Brined shrimp cook slightly faster
- They’re done when they form a “C” shape
- If they curl into an “O”, they’re overcooked
Common Mistakes to Avoid
- Using iodized table salt (makes shrimp taste metallic – yuck!)
- Brining too long (more isn’t better here)
- Not drying shrimp properly before cooking
- Over-seasoning after brining
- Overcooking (they’re already tender from the brine)
Storage Tips
If you’re not cooking right away:
- Store brined shrimp in fridge for up to 24 hours
- Keep them in an airtight container
- Don’t leave them sitting in the brine solution
Final Thoughts
I gotta tell ya, brining shrimp has completely changed my seafood game. It’s such a simple step but makes SUCH a huge difference. Even when I’m in a hurry, I always take those extra 15 minutes to brine – it’s totally worth it!
Remember, cooking is all about learning and experimenting. Don’t be afraid to adjust the salt levels or timing to find what works best for you. And hey, if you mess up the first time, no biggie! We’ve all been there.
Now get out there and start brining those shrimp! Your taste buds (and dinner guests) will thank you later!
Would you like me to explain or break down any part of this article further?
What Should You Brine?
Because the benefits of brining are juiciness and flavor, the best meats for brining are lean proteins, because with less fat they tend to dry out and to have less flavor. This is probably why turkey and pork loin are so associated with brining.
But they’re certainly not the only lean proteins, right? Chicken breasts are lean. Fish is lean. And shrimp is definitely lean. So they’re all good candidates for brining.
Note that I’ve done some extensive testing on brining chicken breasts and have found the optimum amount of time and the best brine solution to make them perfect, which you should definitely check out here.
How To Brine Shrimp
My basic brining recipe is below. It makes just a few cups because that’s plenty for about 1 and 1/2 pounds of shrimp, enough to serve 4. But you can use the same proportions to make more or less depending on how much and what else you want to brine.
I usually mix up my brine in a spouted container, then put my shrimp in a resealable bag and pour in the brine. (If your shrimp is still frozen, see this post for how to thaw frozen shrimp.) Then I set it aside in the refrigerator.
Because shrimp are small and have a lot of surface area, the brine soaks in relatively quickly. So unlike a turkey which you might brine for up to a day, shrimp only needs about an hour.
After brining, pat your shrimp dry—especially if you’ll be pan-searing or grilling and want to get some browning—and proceed with your recipe.
One more tip—don’t rinse the shrimp before cooking. You don’t want to water down all the flavor you just added. Enjoy! -Christine xo
How (and Why) To Brine Shrimp
FAQ
Should I rinse shrimp after brining?
You don’t need to rinse the shrimp at the end, but you can. Dry well before cooking.
What do you soak shrimp in before cooking?
Before cooking shrimp, a common practice is to soak them in a brine solution or milk to enhance flavor and texture. A brine, typically made with salt and water, helps season the shrimp throughout and prevents them from drying out during cooking. Milk can be used to remove any fishy odor and mellow the shrimp’s flavor.
How to make brine shrimp?
To make brine shrimp, you’ll need brine shrimp eggs, water, salt (non-iodized or marine salt), and an air source like an air pump and air line.