How To Cook Perfect Shrimp Every Time! - What's Gaby Cooking (2024)

FAQs

How do you know when shrimp are cooked enough? ›

The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails. Perfectly cooked shrimp will be opaque with a color ranging from pink or orange, depending on variety.

Sauté the shrimp until pink and opaque.

The tails will also turn bright red. Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes.

Sautéing, or pan-frying, is a simple way to prepare shrimp for a variety of meals, from tacos and salads to pasta dishes and more. All you'll need is a light type of oil, such as olive oil and a heavy-duty skillet. To get started, choose a large pan to prevent overcrowding and encourage even cooking.

Boil shrimp in salted water until just pink outside and opaque in the center, about 2 minutes for most sizes of peeled shrimp, a minute or two longer for shell-on shrimp or for extra-large or jumbo shrimp. Boiling shrimp is about as easy as it gets and takes just a few minutes.

The Risks of Consuming Undercooked Shrimp Undercooked shrimp may contain harmful bacteria, viruses, or parasites that can lead to foodborne illnesses. These can cause symptoms like nausea, vomiting, diarrhea, and in severe cases, even hospitalization.

Butterflying the shrimp, or cutting it lengthwise from head to tail, can make it less likely to curl and shrink up. However, you can also just keep a close eye on your shrimp as it fries to ensure you don't overcook it. Some recipes call specifically for butterflied shrimp.

If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes. You can even use this opportunity to infuse your shrimp with more flavor by adding garlic powder, oregano, salt, and pepper to the milk before soaking.

How to cook shrimp like a restaurant? ›

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.

You need plenty of seasoning on top of the olive oil and butter. 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!!

Press the shrimp flat on your cutting board to straighten it out even more before you cook it. Cutting shrimp butterfly style can also help prevent them from curling up. To do this, slice the shrimp almost in half lengthwise from head to tail, then spread it out and press it flat.

Overcooked shrimp has a rubbery texture, so keep your shrimp succulent by allowing it to reach room temperature first, then reheat it on a low heat using the same cooking method as you used originally. If you are reheating in a pan, add a little water to avoid it drying out.