Baking Soda & Shrimp: The Trick Every Cook Should Know
You see, shrimp naturally contains acids and enzymes that break down proteins over time, resulting in a softer, mushier texture when cooked. By soaking your shrimp in a baking soda solution before cooking, you effectively slow down this enzymatic activity.
But wait, there’s more! The alkaline baking soda bath also promotes even browning (ref) when you cook your shrimp, giving it that irresistible golden color that screams “perfectly seared.”
The magic ratio is 1 teaspoon of baking soda per 1 pound of shrimp. Simply mix the baking soda into a bowl of ice water, then add your peeled and deveined shrimp. Let them soak for 15-30 minutes, depending on their size.
The answer is: whenever you want to showcase the very best of your shrimp! This trick is particularly useful for chilled shrimp appetizers and shrimp cocktails, where the snappier texture really shines.
With this one simple trick, you’ll be well on your way to impressing your family and dinner guests with restaurant-caliber shrimp every single time.
Once you unlock the baking soda secret, you’ll never want to prepare shrimp without it again! So go ahead, give it a try, and taste the difference for yourself.
In stir-fries, pastas, curries, and sautés, baking soda-treated shrimp will remain juicy and develop an attractive golden-brown color. Preparing shrimp skewers or kebabs? The baking soda bath will help keep your shrimp from falling apart on the grill.