Let me cut straight to the chase – you shouldn’t rinse shrimp after brining Simply pat them dry with paper towels before cooking Here’s why and how to get the best results from brining your shrimp.
Why Brining Makes Shrimp Better
I’ve been cooking shrimp for years and brining is hands-down one of the best techniques to elevate your shrimp game. Here’s what brining does
- Makes shrimp plumper and juicier
- Infuses flavor throughout the meat
- Helps prevent overcooking
- Improves texture and tenderness
- Enhances natural sweetness
- Creates better browning when cooked
The Perfect Shrimp Brine Recipe
Here’s my go-to basic brine that never fails:
Ingredients
- 3 cups cold water
- 4½ tablespoons kosher salt (or 2 tablespoons table salt)
- 1½ tablespoons sugar (optional but recommended)
For best results:
- Use cold water to keep shrimp food-safe
- Dissolve salt and sugar completely before adding shrimp
- Make sure shrimp are fully submerged
- Brine for 30-60 minutes (not longer!)
Why You Shouldn’t Rinse After Brining
Look, I get why you might think rinsing is a good idea. But here’s why it’s actually counterproductive:
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Flavor loss – Rinsing washes away all those tasty seasonings you just spent time infusing
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Moisture problems – Extra water from rinsing can:
- Make it harder to get a good sear
- Create steam instead of browning
- Result in rubbery texture
-
Wasted effort – You’re literally washing away the benefits of brining
What to Do Instead of Rinsing
Here’s what I recommend after brining:
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Remove shrimp from brine with a slotted spoon
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Pat them thoroughly dry with paper towels
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Let rest 5 minutes before cooking
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Proceed with your recipe as usual
Best Ways to Cook Brined Shrimp
Once you’ve got your brined and dried shrimp ready, try these cooking methods:
Sautéing
- Heat pan until very hot
- Add small amount of oil
- Cook 2-3 minutes per side
- Don’t overcrowd the pan
Grilling
- Preheat grill to high
- Oil grates well
- Cook 2-3 minutes per side
- Watch carefully to prevent burning
Baking
- Preheat oven to 400°F
- Single layer on baking sheet
- Cook 8-10 minutes total
- Flip halfway through
Common Brining Mistakes to Avoid
We all mess up sometimes. Here’s what not to do:
- Don’t brine too long (over 1 hour)
- Don’t use warm water
- Don’t reuse brine
- Don’t oversalt the brine
- Don’t skip patting dry
- And definitely don’t rinse!
Tips for Perfect Brined Shrimp Every Time
After years of trial and error, here’s what works best:
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Start with quality shrimp
- Fresh or properly thawed frozen
- Peeled and deveined
- Medium to large size
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Time it right
- 30 minutes for medium shrimp
- 45 minutes for large shrimp
- 60 minutes maximum for jumbo
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Season after brining
- Light on additional salt
- Fresh herbs work great
- Garlic and butter are classic
When Might You Want to Rinse?
Okay, there are a few rare exceptions when rinsing might make sense:
- If you accidentally over-brined
- When breading the shrimp
- For cold preparations like shrimp cocktail
- If making a very delicate dish
But honestly, proper brining shouldn’t require rinsing at all.
Trust me on this – skip the rinse and just pat those brined shrimp dry. You’ll get juicier, more flavorful results every time. The salt and seasonings from the brine are your friends, not something to wash away.
Remember, brining is about enhancing the natural flavors of the shrimp, not overwhelming them. Follow these guidelines, and you’ll be amazed at how much better your shrimp dishes turn out.
Now go forth and brine with confidence! And if anyone tells you to rinse those shrimp after brining, you can explain why that’s not the best idea. Happy cooking!
Why You Should Dry Brine Your Shrimp
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To keep shrimp plump and juicy as they cook, we turn to a dry brine of baking soda and salt—inexpensive ingredients we all have on hand. These two ingredients interact with the shrimp in important ways—increasing the pH and interacting with muscle proteins—with the overall effect of increasing moisture retention during cooking..
“Salt and a higher pH (meaning, more alkaline) can both help the shrimp retain moisture by interfering with how efficiently the proteins can bond with each other so that they contract less,” says Daniel. “In meat and other animal protein, including seafood, salt dissolves the muscle protein myosin, which in turn reduces the myosins degree of contraction during cooking. Raising the pH, meanwhile, increases the amount of hydroxide ions (OH⁻) in the solution; they interact with protons (H⁺) that would otherwise be available to participate in the protein bonding and reducing the ability of those proteins to bond more readily.”
This phenomenon occurs in all animal proteins, including seafood and shrimp, which is why we almost always recommend dry-brining your meat for the best results. Both Kenji Alt-López and Daniel have employed this technique in numerous shrimp recipes across our site, including shrimp scampi and grilled shrimp. We suggest using about one teaspoon of kosher salt and 1/4 teaspoon baking soda for every pound of shrimp, whether shelled or not. Only about 15 minutes—during which time you can prep your other ingredients—is all that’s needed, but you can keep it marinating up to an hour; just make sure to pop it in the fridge to keep it fresh if youre planning to let it sit for more than a few minutes.
Kenji also notes that while this technique is great for achieving plump and snappy shrimp, it also aids in browning shrimp. Thats because the Maillard reaction—the browning reactions that happen when proteins and sugars in foods interact with heat to create more complex flavors—occurs more quickly at higher pH levels.
The Science Behind Why Shrimp Gets Mushy or Rubbery
Before we dive into why the brine works, it’s important to note what’s happening to your shrimp when it cooks, and why it can take on a rubbery or mushy texture if cooked too long. “When you apply heat to any protein—meat, fish, eggs—the proteins denature and coagulate, bonding with each other to form a more solid structure,” explains Serious Eats editorial director Daniel Gritzer. “With extended time and increased heat, the proteins bond tighter and tighter, which squeezes liquid out of the meat just like wringing out a sponge. This can lead to dryness, or in the case of shrimp, a tighter, less plump texture,” and eventually a mushy one as the muscle tissue breaks down further.
Andrew Zimmern Cooks: How to Prep Raw Shrimp
FAQ
Do you rinse brine off shrimp before cooking?
You don’t need to rinse the shrimp at the end, but you can. Dry well before cooking.
Do I need to rinse brine shrimp?
It is important to rinse the shrimp while in the net under cool fresh water. Next you will turn the net over and with the aid of some running water rinse the net again so the shrimp wash off and are collected into a small container. There are several methods to feed the shrimp.
Do you need to rinse meat after brining?
Rinsing: There’s no need to rinse the meat after dry brining, but you can pat it dry before cooking to achieve better browning. These times can be adjusted based on personal preference and the specific recipe you are following.
Do you rinse fish after brining?
Yes, after brining fish, it is generally recommended to rinse it thoroughly under cold water before drying and further processing.