Don’t cook shrimp right in the pan, add this inexpensive ingredient for delicious and aromatic shrimp

Ranging prawns might sound easy, but achieving a plate of perfectly crispy, flavorful, and fragrant red-ranged prawns is anything but simple. Look no further than the below secret to prawn ranging to treat your family to a delectable and aromatic prawn dish like never before:

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How to Choose Shrimp by Type

Whiteleg Shrimp: This is a farmed shrimp, relatively large in size. Firstly, the shrimp must still be alive, with shiny, smooth shells. The head and legs should be tightly attached to the body. The shape of the shrimp must be straight or slightly curved. The middle part of the shrimp should be bright and transparent. In this way, the shrimp is fresh and has firm meat.

Tiger Shrimp: This type is smaller in size compared to other types, but the shrimp meat has a delicious aroma and a richer sweet taste. When buying tiger shrimp, you should choose fresh shrimp with a pink-white color. If the shell turns into a dark pink color, it means the shrimp is not fresh.

Rock Shrimp: It looks similar to whiteleg shrimp but smaller and with thinner shells. Shrimp that are still lively and have a pink-white color, and green eyes are the delicious ones.

Lobster/Shrimp: The green part of the lobster, the shell is shiny. It is best to buy shrimp that are still swimming well. The outer shell of the shrimp is hard and shiny. The shrimp’s legs are not loose, and the head and body must fit tightly together without the meat sticking out.

Preparing Shrimp

Preparing ingredients is a very important step that determines the deliciousness of shrimp dishes. For small shrimp, carefully clean them with water, remove the whiskers and the pointed head to prevent them from pricking the mouth when eating, also to avoid irritating the throat, especially for young children.

For larger shrimp, in addition to cutting off the whiskers, cut off some of the tail and remove the shrimp’s back vein to make them as clean as possible.

Then add a little salt and mix well, soak for 10 minutes to remove the fishy smell. Or most carefully, add a little crushed ginger and 2-3 tablespoons of white wine to marinate together.

What to Add When Stir-Frying Shrimp

The best combination for stir-fried shrimp is with onions. Prepare 2-3 dried onions, you can use a little dried onion to marinate with the shrimp in the preparation step mentioned above and can’t miss a few crushed, sliced onions for stir-frying. Clean the onion leaves and lime leaves, slice them finely and add them at the end when the shrimp is cooked and ready to be removed from the heat. The green color of the onion leaves and the fragrant aroma of the lime leaves will make the shrimp dish more attractive in both color and smell.

Besides that, don’t forget to prepare enough soup powder, bouillon cubes, and MSG (if desired). Do not use fish sauce for stir-fried shrimp, because fish sauce only makes the shrimp watery and affects the natural sweetness of the shrimp.

The secret here is to use broth. You can use ready-made broth or, if possible, make your own to have a beautiful color and enhance the sweetness of the shrimp, making the stir-fried shrimp dish even more appetizing.

Notes When Making Stir-Fried Shrimp Dishes

  • To make the finished stir-fried shrimp dish taste perfect, we should choose clean and fresh ingredients.
  • The finished stir-fried shrimp dish needs to have a beautiful golden color, be crispy, and flavorful. It is advisable to use a non-stick pan for easier and more aesthetically pleasing cooking. You can also use an air fryer to make delicious, flavorful shrimp dishes, reducing fat content significantly.
  • In addition to delicious stir-fried shrimp, you can also cook shrimp in many other ways, such as grilling shrimp in a microwave oven, steaming shrimp, frying shrimp, etc.
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Frequently asked questions

Cooking shrimp in a pan can sometimes lead to overcooking, resulting in a rubbery and tough texture. This is because shrimp cooks very quickly and continues to cook even after being removed from the heat source. To avoid overcooking, it is important to cook shrimp over moderate heat and remove it from the pan as soon as it turns opaque and curls into a “C” shape.

To cook shrimp like a pro and achieve a delicious and aromatic result, there’s a simple trick – add baking soda! Simply mix a small amount of baking soda with your shrimp and let it sit for a few minutes before cooking. This will not only make the shrimp more tender and juicy, but also enhance its natural sweetness and aroma. Then, cook the shrimp gently over moderate heat, being careful not to overcook it.

Baking soda is a natural tenderizer and pH regulator. When mixed with shrimp, it helps to break down the shrimp’s muscle tissue, making it more tender and juicy. Additionally, baking soda raises the pH level, which enhances the browning reaction (Maillard reaction) during cooking, resulting in a more flavorful and aromatic dish.

A little goes a long way! For every pound of shrimp, use about a teaspoon of baking soda. Mix it well with the shrimp and let it sit for a few minutes before cooking. Rinsing the shrimp after applying baking soda is optional, but if you prefer a milder flavor, a quick rinse will do the trick.

Absolutely! The baking soda trick is not limited to just shrimp. You can use it for a variety of seafood and meat preparations. It works especially well with delicate proteins that tend to overcook easily, such as scallops, fish fillets, and thin cuts of meat like chicken breasts or pork chops. Just remember to adjust the amount of baking soda depending on the quantity of protein you’re using.

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