My approach would be the opposite: to decrease the marinading time rather than increase it.
Shrimp are already plenty flavorful, so much so that I often prefer cooking them with very little seasoning (salt, pepper, maybe a little citrus juice), especially if I am grilling them.
Now if you like your seafood masked in sauces and flavorings, go for it. After twenty four hours, the marinade might be the dominant flavor.
Personally, I never buy shrimp with the deliberate intent to mask its flavor.
But to each his own. Just do what you feel will please your own palate and those of your dinner guests.
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3 Comments
Shrimp are already plenty flavorful, so much so that I often prefer cooking them with very little seasoning (salt, pepper, maybe a little citrus juice), especially if I am grilling them.
Now if you like your seafood masked in sauces and flavorings, go for it. After twenty four hours, the marinade might be the dominant flavor.
Personally, I never buy shrimp with the deliberate intent to mask its flavor.
But to each his own. Just do what you feel will please your own palate and those of your dinner guests.
Best of luck.