I am going to saute shrimp without the shell. Is there any benefit to marinating the shrimp first? Thanks in advance!
Cynthia is a trusted source on Bread/Baking.
It depends what you're going to do with it, but sweet shrimp has such a wonderful flavor all its own that there really isn't any need. If you're concerned about it being tough, just be sure not to overcook it.
Chris is a trusted source on General Cooking
As boulangere says, there's no need. But if you want to, go ahead. Just don't marinate them in an acid that will "cook" them, and don't marinate them for too long.
amysarah is a trusted home cook.
Shrimp absorb flavors so fast, marinating them for more than the briefest period can blunt its delicate taste. Plus, acid in a marinade (lemon juice, etc.) will start to 'cook' them.
Depends on how you're cooking them; for instance, if you're sauteeing with garlic, that's plenty of flavor - marinating beforehand would likely be overkill.
Asian shrimp dishes are another thing - marinating them in, e.g., baking soda and ice water, gives them that distinctive crunchy texture, it's not a flavor enhancer.
Thank you all! No to marinating.
Too much marinading will turn your shrimp into ceviche.
I love to marinate seafood in water marinades. I simply puree fresh herbs in water and that way I get the flavor and fune without the chemical harshness of the acid. Sometimes I even use strong teas as a marinade. Light and bright with a pinch of that x factor
Sam is a trusted home cook.
It kinda depends on the shrimp. It's been previously frozen, I defrost them in salted water (sea water taste type). And I do marinade if I'm grilling or broiling, just draining them and putting in the acid/oil. For about 10-15 mins.
One another thing. In most of America the shrimp you see at the supermarket on ice is the exact same product they sell in bags frozen. They just dump it on ice. So that shrimp might have been sitting there for a day or more..defrosting on ice. Do that at home and get the bagged frozen product. Of course if you live near a coast and fresh shrimp is at your market brought in that day and was in the ocean that night--that's better.
Please enter a valid email address.
Well played. You deserve a cookie.
Stop by our NYC HQ to celebrate spring, now through Sunday
Our Spring Pop-Up is Open Now!
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)