38 Irresistible Shrimp Recipes to Bookmark for Weeknight Dinners (2024)

FAQs

Why do you soak shrimp in milk before frying? ›

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy.

Poaching shrimp in beurre monté - a "sauce" of melted butter - results in a lobster-like taste and texture. Once you have the butter at near poaching temperature, you can cook as many shrimp as you like. Use whatever size shrimp you desire; just adjust the cooking time.

Well if you put it in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally wood. I have used this trick on haddock, cod, swordfish and shrimp. I have never tried it with salmon or anything else.

The baking soda raises the pH of the shellfish's muscle, which alters the electric charge of the muscle protein. As a result, the muscle fibers stay slightly apart from each other instead of clenching together, and the moisture that's between the fibers stays between the fibers.

A simple mixture of olive oil, garlic, lemon juice, and your favorite herbs can do wonders. Let them soak in the marinade for at least 15-30 minutes before cooking and enjoy the most scrumptious sautéed shrimp.

Add Lime Juice

Therefore, how to process shrimp, so they are not fishy can be done by adding lime juice which can help disguise the fishy smell. When adding the lime juice, don't forget to let it rest for 10 to 15 minutes so that the fishy smell of the shrimp completely disappears.

Shrimp saganaki, the classic Greek dish of shrimp in a spicy tomato sauce with feta cheese, can be made almost entirely from pantry and freezer staples, so it's one of my go-to meals when I have to hit the kitchen running.

Lemon. The other flavor bestie for shrimp, it adds freshness and pop (like in this Sheet Pan Mediterranean Shrimp). White Wine. For the butter garlic shrimp white wine, choose a dry wine, such as sauvignon blanc, and make sure it tastes good enough to drink with dinner.

Cooking Royal Red Shrimp Yourself

You can use royal reds in any shrimp recipe. The flavor resembles lobster and bay scallops, similar to spot prawns, showcasing the shrimp's natural sweet and salty flavor and rich, buttery meat.

How do you make shrimp happy? ›

Temperature and pH: Keep things cozy between 68-78°F (20-25°C) and maintain a pH level of 6.5 to 8. Happy shrimp, happy life! Lighting: Give them some moderate lighting, like full spectrum or LED lights. Too much brightness can stress them out.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

If the breading falls off your shrimp while frying, it could be because the coating was too thick or the oil temperature was too low. Make sure to coat the shrimp evenly and shake off any excess before frying. Also, make sure the oil temperature is hot enough to prevent the breading from falling off.

Add shrimp into a bowl of brine and let sit for 20-30 minutes for peeled shrimp and 40-60 minutes for your unpeeled shrimp. Rinse well with cold water and pat dry afterward. That's all there is to it! These tips are absolutely necessary if cooking up tender, flavorful shrimp is your goal.

Make a couple of slits underside. Hold the shrimp with both hands and bend it backward (belly-up) to make it straight. Straighten the shrimp as much as possible in order to get the desired shape.