Baking Soda Is The Secret To Totally Changing Your Shrimp Game
NEWS
By ROBERT HAYNES-PETERSON
Cooking shrimp with that crisp exterior and juicy interior isn't always easy. To avoid chewy, flavorless, and mushy shrimp, brine it in baking soda and salt first.
Proteins in shrimp bond with heat, which tightens the flesh and releases moisture, making it dense and chewy. Brining it in baking soda and salt traps the moisture inside.
The brine creates a protective layer that helps draw moisture back into the flesh. Plus, it raises the pH of the proteins, interrupting the bonding process.
Dry brining is probably the easiest method to follow, coating each shrimp in as little as 15 minutes, but you can also make a slurry with a little water, baking soda, and salt.
Whether dry or wet brining, place everything in a bowl and move the shrimp around for total coverage. Let it brine for up to an hour or two, and pat dry before frying or grilling.
