Shrimp Cooking 101: 7 Expert Tips You Need to Try

1. Fresh vs. Frozen: Which Shrimp to Choose

Buying frozen shrimp in the shell and thawing them yourself gives you more control, saves money, and retains better flavor and texture. Most shrimp in the fresh section have been frozen and thawed already, with a shorter shelf life, making them less versatile and more expensive. Go for frozen shrimp in the shell for the best results.

2. Shrimp Sizes Explained

Shrimp are labeled by size, but terms like small, medium, or jumbo aren't standardized. To know exactly what you're getting, check the count on the package (e.g., 21/25), which indicates the number of shrimp per pound. This gives you a more accurate idea of what to expect.

21/25 means you'll get 21 to 25 shrimp. The smaller the number, the larger the shrimp.
Between 16 to 30 shrimp per pound is an ideal range for most recipes.
For grilling, always go for larger shrimp (smaller count), such U/15. The "U" means there are under 15 shrimp per pound.
Figure on buying about 1/2 pound of shrimp per person for a main-course serving.

3. Best Methods to Thaw Shrimp

To safely thaw shrimp, you have two options: 1) Let them thaw gradually in the fridge for 24 hours per pound. 2) Rinse them quickly under cold running water in a colander. Never thaw at room temperature or in warm water, as it can affect the texture.

4. How to Peel and Clean Shrimp with Ease

You can cook shrimp with the shells on or off, depending on your recipe. To peel them, begin by removing the legs, and the shell will easily slip off. You can leave the tail shell intact or remove it based on your dish's needs.

Shrimp have a dark vein running along their back, which is the digestive tract. It's important to remove this after thawing and before cooking to avoid any gritty texture. You can remove the vein whether the shell is on or off.

To clean shrimp with the shell on, use kitchen scissors or a sharp knife to cut along the back, from head to tail, then lift out the vein. If the shrimp is already peeled, just slice the back and remove the vein. If any sand residue remains, rinse it off under cold running water.

5. What to Do with Shrimp Shells

Whenever possible, cook shrimp in the shell, especially when grilling. The shells lock in flavor and protect the shrimp from drying out. Plus, peeling shrimp with friends makes for a fun meal! If you decide to peel before cooking, save the shells and freeze them for making seafood stock for soups and chowders. You can also leave the tail shell on for easy dipping when serving shrimp with a dip.

6. Marinating Shrimp: How Long is Just Right?

It depends on the marinade. For acidic marinades (lemon, lime, orange), marinate for no longer than 30 minutes—any more and the shrimp will turn mushy. For non-acidic marinades (olive oil, garlic, herbs), you can marinate for up to an hour or more. Always marinate shrimp in the fridge until you're ready to cook.

7. How Long Should You Cook Shrimp?

Shrimp cook in the blink of an eye, so don't step away from the heat! Even the largest shrimp will turn pink and curl into a 'C' shape in just a few minutes—when this happens, they’re done. If you're grilling shrimp on skewers, focus more on the color change than the curl. To be sure, keep a few shrimp on a separate skewer to cut into and check for doneness.