Creamy Garlic Shrimp Recipe (2024)

FAQs

How to cook shrimp like a restaurant? ›

We already know that a salt and baking soda brine improves the texture and juiciness of shrimp, but adding a little sugar to the mix can help encourage better, faster browning and caramelization once they hit the heat.

I add plenty of salt, pepper, red pepper flakes, lemon juice etc. Shrimp have a mild flavor so they take on whatever flavor you're serving them with. I also love using a seafood seasoning that has everything listed above plus more!!

You can add citrus juice to a marinade or brine to flavor the shrimp before cooking (just be careful not to leave the shrimp in too long, unless you're making ceviche), or you can squeeze the juice on top once the shrimp has been prepared and plated. The zest can also be used to add flavor and aroma.

There are two primary methods for cooking shrimp on the stovetop: Sautéeing in a hot pan or poaching in boiling water. We'll start with sautéed shrimp, which you can coat in brown butter or green sauce for a quick, easy dinner.

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Marinate your shrimp

Shrimp have a rather mild flavor on their own, so using a marinade can infuse them with herbs and spices that help your shrimp shine. And, when you let your shrimp marinate overnight, the flavors get absorbed into the meat so that they are locked in, maximizing the punch when you take a bite.

Herbs and blends that go well with shrimp are: basil, bay leaf, cayenne pepper, chili powder, chives, cilantro, curry powder, dill, garlic, lemon balm, marjoram, mint, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.

Should I season shrimp before or after cooking? ›

Hence, always marinate your shrimp before cooking to infuse them with flavor. It does not require you to whip up a fancy mixture for marinating you shrimp. A simple mixture of olive oil, garlic, lemon juice, and your favorite herbs can do wonders.

How Long Does Shrimp Take to Cook? It takes 4 to 5 minutes for large shrimp to cook on the stovetop. Smaller shrimp may take slightly less time, while larger shrimp will need another minute or two.

Add salt, pepper, lemon wedges, Old Bay seasoning, and bay leaves to the water and stir. Add thawed shrimp and cook for 1 to 2 minutes until the shrimp turns gray to pink. Turn the heat off, and transfer the shrimp into an ice bath to stop the cooking.

Pink Shrimp

Flavor: Mild and sweet. Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have.

Grill: Grilling shrimp can give it a smoky flavor and caramelized surface. Brush the shrimp with oil to prevent sticking and cook until just opaque. Sauté: Sautéing shrimp in a hot pan with garlic, butter, and herbs can add flavor without overcooking. Cook until the shrimp is just pink and opaque.

But have you ever wondered why some cooks leave the shells and heads on? The secret lies in a simple yet interesting fact: Keeping the shells and heads intact enhances the natural flavor of the meal. Shrimp shells contain certain molecules called ribonucleotides that enhance the savory umami flavor.

Shrimp Tails Can Serve A Variety Of Purposes

Because the shells, tail included, contain water-soluble compounds that accentuate the shrimp's umami taste and aromatic compounds that lend even more tastiness to the dish, slow-boiling is more impactful than a quick sauté.

Steaming shrimp is one of the best ways to cook the shellfish. The gentle cooking technique helps elevate shrimp's flavor and tender snap.