INGREDIENT KNOWLEDGE

Shrimp

Shrimp are quick-cooking shellfish with sweet, briny flavour and a firm texture that turns rubbery when overcooked. Shells and heads can also contribute significant flavour to stocks and sauces.

Forms and Sizes

Shrimp may be sold whole, head-on, shell-on, peeled, deveined, cooked, or frozen. Size labels vary between markets, so count-per-weight is more reliable than names such as large or jumbo. Shell-on shrimp generally protect moisture better during cooking.

How to Choose and Store

Choose shrimp with a clean sea-like smell and firm, translucent flesh, avoiding sour, ammonia-like odours or mushy texture. Frozen shrimp can be excellent because they are often frozen soon after harvest. Keep very cold, thaw under refrigeration or controlled cold water, and use promptly.

Preparation

Peel according to the dish and save clean shells for stock. Deveining removes the digestive tract when visible or texturally undesirable. Pat shrimp dry before searing. Brining briefly can improve seasoning and firmness in some preparations.

Cooking Techniques

Sauté, grill, fry, steam, poach, or roast shrimp quickly. They are done when the flesh turns opaque and firm without becoming tightly curled and rubbery. Add shrimp late to soups and stews so the surrounding dish can develop without overcooking the shellfish.

Shrimp Across Cuisines

Shrimp feature in Filipino ginataan and pancit, Chinese stir-fries and dumplings, Thai curries and soups, Spanish garlic prawns, Italian pasta, Latin American ceviche-style dishes, American Creole cooking, Japanese tempura, and numerous seafood sauces and stocks.

Pairings and Substitutions

Shrimp pair with garlic, chilli, lemon, lime, butter, coconut milk, tomato, ginger, fish sauce, herbs, rice, and noodles. Prawns are used similarly in many markets. Scallops, squid, firm fish, or tofu can replace shrimp in selected recipes with adjusted cooking times.

Common Mistakes

• Overcooking shrimp before the rest of the dish is ready.
• Discarding flavourful shells when making a seafood sauce or stock.
• Searing wet shrimp in a crowded pan.
• Thawing carelessly at warm room temperature.

Related Ingredients

Mussels, salmon, cod, squid, garlic, chilli, lemon, coconut milk, fish sauce, and seafood stock are useful related ingredients.