Food & Receipts

How to quickly soften and tenderize thawed shrimp: The secret to perfectly tender and flavorful shrimp in just one step

Many people have concerns about frozen shrimp losing their sweetness and firmness after being thawed. However, if you know the proper way to prepare them, these shrimp can still be just as delicious and firm as fresh ones. H

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22 February, 2024

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How to thaw shrimp

– Slow thawing shrimp

When it comes to food, the safest way to thaw is slowly in the refrigerator. The same applies to shrimp. To thaw shrimp, you can transfer them from the freezer to the refrigerator. Within about 6-8 hours, the shrimp will soften. Simply take the shrimp out, rinse them off, and cook them.

If you plan to cook shrimp, it is recommended to transfer them from the freezer to the refrigerator the night before. By the next day, the shrimp will be completely thawed and ready to be cooked at any time.

– Thawing shrimp with ice water

First, prepare a small bowl of cold water and add a few ice cubes to it. Place the shrimp in this cold ice water and soak for about 10 minutes. Then, you can check. The shrimp will be softened and ready to be cooked immediately. This method is both quick and helps maintain the freshness of the shrimp, especially for live frozen shrimp.

– Thawing shrimp with saltwater

Saltwater can help speed up the thawing process and prevent the shrimp from becoming tasteless. For every liter of cold water, add 2 small spoons of salt and stir until dissolved. Place the shrimp in this water and soak for 10-20 minutes. The thawing time may vary depending on the quantity and size of the shrimp. Once the shrimp is softened, simply remove them from the water and rinse with clean water.

– Thawing shrimp under running water

To quickly thaw the shrimp, you can place the shrimp directly under running water. Place the shrimp in a strainer and turn on the tap. Let the water flow slowly over the shrimp, making sure to flip the shrimp in the strainer so that the water can reach all the shrimp. Usually, it takes only 5-10 minutes for the shrimp to separate and soften.

How to boil frozen shrimp to make them tasty and firm

The key to boiling frozen shrimp to make them flavorful and firm is to cook them until they are just cooked, not overcooking them, which can make them tough and less tasty. Moreover, whether it’s fresh or frozen shrimp, you should boil them in boiling water instead of cold water. Here’s how:

First, prepare a pot of water that can cover the surface of the shrimp by about 2-3cm and bring it to a simmer. After the water is boiling, add a little vinegar, salt, spices, a piece of lemongrass, or ginger, garlic, chili to enhance the aroma. Once all these seasonings are added, simmer for another minute, then add the shrimp and start boiling.

At the same time, while boiling the shrimp, prepare a bowl of cold, cooled boiled water or add some ice cubes.

Boil the shrimp for about 2-5 minutes, depending on the size, until some shrimp float to the surface, indicating that they are cooked. Turn off the heat immediately, do not overcook the shrimp.

As soon as you turn off the heat, quickly use a strainer to remove the shrimp and place them in the bowl of ice water, then remove them from the water and place them in a strainer. This will prevent the shrimp from continuing to cook and help preserve the sweet and firm texture of the shrimp.

After the shrimp has drained slightly, arrange them on a plate, and you can enjoy the delicious and enticing boiled frozen shrimp as if they were fresh.

Frequently asked questions

Place the frozen shrimp in a bowl of cold water for 10-15 minutes. Then, remove the veins and shells, and place the shrimp in a new bowl of cold water with a teaspoon of salt and a teaspoon of baking soda. Soak for 15-20 minutes, and your shrimp will be tender and flavorful!

The veins, or digestive tracts, can contain impurities and give the shrimp a bitter taste. Removing them ensures a cleaner taste and better texture. The shells can also be tough and rubbery, so removing them allows for a more pleasant dining experience.

The salt helps to draw out any remaining moisture from the shrimp, which then allows the baking soda to penetrate the meat. Baking soda is a natural tenderizer and helps to break down the shrimp’s muscle tissue, making it softer and more tender.

Yes, this method is suitable for all sizes and varieties of shrimp. It is a quick and effective way to ensure your shrimp are tender and flavorful, every time.

Yes, you can also use a marinade with acidic ingredients like lemon juice or vinegar. However, the baking soda method is a quicker one-step process that delivers consistent results.