master-cooks | Why Adding Baking Soda To Shrimp Is A Game Changer

Adding baking soda to shrimp is a culinary hack that can significantly enhance the texture and flavor of the seafood. When shrimp are treated with a small amount of baking soda, they undergo a chemical reaction that helps them retain moisture during cooking. This process prevents the shrimp from becoming tough and rubbery, a common issue when they are overcooked. Baking soda raises the pH level of the shrimp, which alters the protein structure, leading to a more tender and succulent product. The technique is simple and involves tossing the shrimp with baking soda and letting them sit for about 15-30 minutes before rinsing and cooking. This short resting period allows the baking soda to work its magic, resulting in shrimp that are plumper and juicier. The method is particularly effective for shrimp that are grilled, sautéed, or stir-fried, as it helps them maintain their natural sweetness and delicate texture under high heat. This trick is favored by many chefs and home cooks alike for its ability to elevate the quality of shrimp dishes without the need for additional ingredients or complicated techniques, making it an easy yet transformative step in seafood preparation.

Why brining shrimp with baking soda works

Like all types of meat, the proteins in shrimp bond when exposed to heat, causing the flesh to tighten and moisture to be expelled. This results in a dense, chewy texture. In high-quality steak cuts, marbled fat contributes to moisture retention, but shrimp lacks this advantage. Instead, using a brine made of baking soda and salt helps to lock in moisture, forming a protective barrier and drawing moisture back into the shrimp. This process also raises the pH of the proteins, making them less acidic and more basic, which disrupts the bonding process.

Dry brining is likely the simplest technique, allowing you to coat each shrimp effectively in just 15 minutes. Alternatively, you can create a slurry with a bit of water, baking soda, and salt. Whether you choose dry or wet brining, place the shrimp in a bowl and toss them to ensure even coverage. It's best to brine the shrimp in the refrigerator to avoid the risk of harmful bacteria that can develop if they are left at room temperature for too long. Allow the shrimp to brine for up to one or two hours (but no longer, as they can become mushy, similar to marinating meat), and then pat them dry before frying or grilling. The end result is a plump, juicy shrimp with a satisfying snap, reminiscent of the texture of a grape tomato.

Why Adding Baking Soda To Shrimp Is A Game Changer

Why brining shrimp with baking soda works

Recommended

Next up