Is It Important to Brine Shrimp?

Brining Guidelines

Both peeled and deveined, and shell-on raw shrimp, can be brined. However, only shrimp that will be grilled, pan-fried, deep-fried or prepared by other dry heat methods are good brining candidates. If shrimp will be poached or cooked by other wet cooking techniques, brining has no effect on its texture.

Use kosher, sea or table salt for the brining liquid; the salt should not contain iodine, as it may affect the taste of the shrimp. Different types of salt in identical proportions vary significantly in weight. Table salt weighs about 10 oz. per cup compared to a cup of coarse kosher salt with a weight of 5 to 8 oz. Sea salt or crystallized salt also have varying weights, so adjust your amounts accordingly to ensure the brine is salty enough. A cup of table salt equals 2 cups crystal kosher or sea salt or 1 1/2 cups regular coarse kosher salt.

To brine enough shrimp for a family meal, stir 1/4 cup kosher salt and 1/4 cup sugar into a cup of boiling water and mix until dissolved. Pour over 2 cups ice cubes in a large bowl and add 2 lbs. large raw shrimp. Brine the shrimp in the refrigerator 20 to 30 minutes for peeled and 40 to 60 minutes for unpeeled. Stick to the lower times if you are new to the procedure, as you can't undo over-brined shrimp that is too salty to eat. Drain the shrimp and rinse it for several minutes under cold running water. Chill until ready to cook.

If you have the advantage of buying fresh, unfrozen shrimp, eat it within 24 hours. Most supermarkets sell thawed shrimp, which lasts about two days in the refrigerator. Flash-frozen shrimp sold in bags lasts up to a month in the freezer. Choose shrimp that looks translucent, as a pink color or dark spots indicate it is past its prime. Never buy shrimp with a discernible odor. Shrimp is labeled by how many individual shrimps make up 1 lb. For instance; a 21 to 25 count means 1 lb. contains that many shrimp, and 10 to 15 count is shrimp almost twice that size. If purchasing shrimp in the shell, remember that 1 lb. raw shrimp yields about half that weight when shelled and cooked.