Blackened Shrimp (one pan shrimp recipe) - The Chunky Chef (2024)

FAQs

How do you cook shrimp so it doesn't get tough? ›

large peeled deveined shrimp with kosher salt and freshly ground black pepper. Add 2 Tbsp. olive oil to the pan, then arrange shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp.

Allow a skillet to warm on the stove over medium high heat. Once warmed, add olive oil and 2 tbsps of butter and allow it to melt together. Place shrimp in the skillet and cook for 2-3 minutes, then flip and continue to cook for another 1-2 minutes, until pink and slightly curled.

Seasonings: I use a simple, yet immune-boosting blend of turmeric, garlic powder, sea salt, black pepper, and paprika. Lemon: gives the shrimp a delicious bright tanginess! You can omit but trust me, it's yummy! Oil or Butter: either will work to sauté the shrimp but I love using butter.

A cold start offers more control: You can arrange the shrimp in a single layer before cooking, so they make even contact with the pan. Since they heat up gradually with the skillet, they don't buckle (good for browning) and are less likely to overcook.

Soak shrimp in brine

Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. A solution of 1 tablespoon kosher salt and 1 quart water works to season 1 pound of seafood. Dissolve the salt in the water, and then submerge the shrimp and chill for 30 minutes.

Poach: Poaching shrimp in a flavored liquid such as broth, wine, or water can keep it tender and moist. Grill: Grilling shrimp can give it a smoky flavor and caramelized surface. Brush the shrimp with oil to prevent sticking and cook until just opaque.

Shrimp cook real quickly and overcooking them is a common mistake to occur. Hence, overcooked shrimp can become rubbery in texture and lose their natural sweetness. The solution here is to keep a close eye on your shrimp while cooking. Remember that they are done when they turn pink and opaque.

Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes. Transfer to a serving dish. Serve sautéed shrimp immediately.

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

Why does my shrimp have no flavor? ›

Devein your shrimp

While it's not dangerous to consume, some find it visually unappealing, and it may contain sand and grit. For these reasons, it's best to remove it before cooking your shrimp to ensure the best flavor and texture. The process is simple and can be done with a specialty tool or a simple paring knife.

Grilling involves cooking food over an open flame or gas grill, while blackening is a specific technique that involves seasoning the food with a blend of spices and searing it in a hot pan until it forms a dark, crispy crust. The main difference between blackening and grilling is the seasoning.

Chances are you're overcooking your shrimp — most of us do. Since shrimp can go from raw to tough, dry, and overcooked in the span of a few minutes, it's easy to do. To turn out perfectly-cooked shrimp, look for two visual cues. First, pay close attention to color and opaqueness.

All but one technique calls for shelled and deveined shrimp. Start with 15 Minutes of Pretreatment: Before cooking, it pays to toss shrimp with a little salt and baking soda. The pretreatment alters the protein structure of the flesh, helping it retain moisture when it's exposed to high heat.

Start With a Dry Brine, No Matter How You're Cooking

It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.

Chances are you're overcooking your shrimp — most of us do. Since shrimp can go from raw to tough, dry, and overcooked in the span of a few minutes, it's easy to do. To turn out perfectly-cooked shrimp, look for two visual cues. First, pay close attention to color and opaqueness.

Soak shrimp in brine

Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. A solution of 1 tablespoon kosher salt and 1 quart water works to season 1 pound of seafood. Dissolve the salt in the water, and then submerge the shrimp and chill for 30 minutes.

If it's tough and chewy, it's probably over cooked. Shrimp cooks very quickly, as soon as it starts turning pink, it's done as it will still continue to cook after taking it off the heat.