Shrimp Cooking Tips

Shrimp is a versatile seafood that can be grilled, steamed, baked, poached, boiled, and fried. Here are some other facts to know when cooking shrimp:


In general, a serving portion size is considered 1/3 to ½ pound of shrimp per person. Add some green tea to your poaching or boiling liquid for a delightful taste.


No matter how you cook it, shrimp is an excellent source of protein. It also is a low carbohydrate, low fat, and low calorie food. It is a source of Omega-3 fatty acids, also. Shrimp also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium. Many of these vitamins are essential for healthy skin, bones and teeth.

Shrimp can be green, pink, brown, blue, white or yellow in color before cooking, and turn pink with white meat after cooking. The most popular types are: brown, pink, and white. Most of them are caught from the Atlantic Ocean.

Cold water shrimp are preferred for cooking since the meat is noted for being more succulent and of better quality than warm water shrimp. (Atlantic shrimp – as sold in Red Lobster – is cold water shrimp).

Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp.

Not a shrimp cooking tip, but a buying tip (and general information shrimp tip):

Shrimp per pound:

• 10 shrimp or less = Colossal
  
  

• 11 to 15 = Jumbo
  
  

• 16 to 20 = Extra-large
  
  

• 21 to 30 = Large
  
  

• 31 to 35 = Medium
  
  

• 36 to 45 = Small
  
  

• about 100 = Miniature
  
  

Deveining Shrimp

To quickly devein shrimp, follow the easy steps below: 1.) Using a sharp knife, slit shrimp down the back, just enough to expose the vein, being careful not to cut through the shrimp; 2.) Remove the shrimp vein and discard; and 3.) Quickly rinse the shrimp under cold water and set aside.

Storing Uncooked Shrimp

Before storing uncooked shrimp, rinse them well under cold running water and drain thoroughly. Refrigerate, tightly covered, for up to two days. Cooked shrimp can also be refrigerated for up to two days.

Cooking Times For Shrimp

Cooking times for shrimp
Frozen Thawed Shrimp
Shrimp size per lb. Boil Saute Grill
8-12 thru 16-20 3-51/2 minutes 41/2-5 41/2-61/2
21-25 thru 41-50 2-21/2 21/2-31/2 21/2-4
51-60 thru71-90 2 11/2-21/2 2-21/2

Cooking Shrimp

When it comes to cooking shrimp, the trick is to heat them enough to destroy harmful organisms, but not so long as to make the flesh tough. Shrimp undergo a change when cooked that indicates doneness - the shrimp flesh turns opaque and changes color from grayish-green to pink or orange.

Storing Shrimp Correctly

Store shrimp, squid, and other shucked shellfish in a leak-proof bag, plastic container, or covered jar.

Shelf Life of Shrimp

Shrimp have a shelf life of about two to three days.

Microwaving Shrimp

Microwaving is good method for cooking shrimp: they stay moist and there is no way quicker to cook them. Place shrimp preferably in the shell on a plate with their thicker portions to the outside. Cover the shrimp with plastic wrap.

Frozen shrimp

Buy shrimp frozen in a solid block. Run block under cold water until you break it apart, remove the still frozen shrimp one by one. Place in a plastic bag and store in freezer. They will last for 4-6 weeks.

Buying Fresh Shrimp

If you find shrimp with their heads still on, buy the shrimp. Because they deteriorate rapidly, almost all shrimp are beheaded and frozen at sea. Neither raw shrimp or cooked shrimp should have a strong smell.

Grilled Shrimp Recipes

Grilling shrimp is one of the tastiest
and quickest ways to enjoy this wonderful type of seafood. You can use
either an indoor or outdoor grill for any grilled shrimp recipe. The
choice is up to you.
Here is a recipe you are sure to enjoy
any time of the year.
Grilled Honey Mustard Shrimp serves
2
1 pound medium fresh shrimp, deveined
and peeled
1 medium green pepper,
1 medium onion, chunked
1 medium zucchini, sliced 1” thick
honey mustard salad dressing
skewers

Preheat grill.
Lightly spritz with oil, if using an
indoor grill.
Place all ingredients onto skewers,
alternating between items.
Brush honey mustard dressing onto the
shrimp skewers.
Place onto grill.
Cook on one side for about 2 minutes,
til veggies are lightly browned
Turn skewer over. Cook other side until shrimp is pink in
color. This indicates doneness.
Serve with a small bowl of dressing, if
desired.

To enjoy this dish, simply remove the
items from the skewer and dip into the extra bowl of dressing, if
desired. For a complete meal, this grilled
shrimp recipe can be served on top of a bed of rice which has been
seasoned with fresh basil. A tangy, cabbage cole slaw for a side
dish would be great. Dessert could be whatever your heart desires.
Beverage of choice could be a Chardonnay, if you want wine.

Checking Color of Shrimp

When cooking fresh shrimp, check its color. Shrimp turns red and the flesh becomes pearly white.

coconut Batter Fried Shrimp

Shrimp recipes range from appetizers to main dishes, of course, and who knows shrimp better than Red Lobster? Here is a tasty recipe that can be used for any occasion. For those times when you want something that is a nice change of pace from your everyday type of meal, this shrimp recipe is for you. The sweet dipping sauce adds a delightful twist to the fried shrimp.

Coconut Battered Fried Shrimp serves 4
1-1/4 c unbleached flour
1-1/4 c cornstarch
6-1/2 t baking powder
½ t salt
¼ t Cajun seasonings
1-1/2 c cold water
½ t vegetable oil
1 pound uncooked large shrimp, peeled and deveined
2-1/2 c flaked coconut, unsweetened
Additional oil for frying

Dipping sauce:
1 c orange marmalade
¼ c honey
Heat oil in electric skillet til bubbly, 375 degrees. Or, you can use a deep-fat fryer.
Combine first five ingredients into a mixing bowl.
Stir in water and oil, mix until smooth.
This will be your batter mixture.
Dip shrimp into batter, then into coconut. Coat thoroughly.
Place into bubbling oil.
Fry only a few shrimp at one time (about 3 minutes) until golden brown.
Drain on paper towels.

To prepare dipping sauce: Heat marmalade and honey in a saucepan. Stir until blended. Serve warm.

Although higher in cholesterol than
many other types of seafood, shrimp are low in saturated and total
fat, and can certainly be enjoyed as part of a low fat diet. These
low fat shrimp fajitas are a nice alternative to other popular
varieties such as beef or chicken.

Ingredients:
4 whole wheat tortillas
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 tsp cumin
1 tsp chili powder
2 garlic cloves, crushed
1 pound medium shrimp, peeled and
deveined
2 tsp canola oil
1 medium, onion sliced vertically
1 red or yellow pepper, deseeded and
cut into strips















Preheat oven to 350 degrees. Wrap tortillas in foil, and warm them in oven for 15 minutes. Combine cilantro, lime juice, cumin, chili powder and garlic in a
glass bowl. Add shrimp. Stir well and marinate for 15 minutes. Heat oil in a large nonstick skill. Sauté onion and pepper for a 3-4 minutes, until softened.
Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about
3 minutes. Return vegetables to the skillet. Cook for 1-2 more minutes, until heated thoroughly.
Spoon mixture on to warmed tortillas. Top with fat-free sour cream and salsa as desired.

Shrimp Gumbo Recipe

This recipe has ham substituting for
sausage, so it is lower in fat. Plus, it is easy to prepare and oh,
so good!
1 cup cubed fully cooked ham
1 garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 small yellow squash, sliced
2 T olive oil
2 c vegetable broth
2 14-1/2 ounce cans stewed tomatoes
2 T fresh parsley, minced
½ t salt
¼ t dried thyme
1/8 t cayenne pepper
1/8 t chili powder
1/8 t pepper
1 bay leaf
1 cup uncooked rice
1 small green pepper, chopped
1 small yellow squash, sliced
juice of one small lemon
1 pound fresh medium shrimp, peeled and
deveined

In a large skillet, cook the ham,
onion, and garlic in oil.
Cook until the onions are translucent
(clear).
Stir in the broth, tomatoes, parsley,
bay leaf, chili powder and peppers
Bring to a boil.
Stir in rice.
Reduce heat, cover, and simmer for
about 15 minutes.
Cook until rice is tender (may be
longer than 15 minutes).
Add shrimp and lemon juice.
Cook 5 minutes longer, or until shrimp
turns pink.
Discard bay leaf prior to serving.

This is a filling dish in and of
itself. However, you may want to enjoy it with a fresh mixed greens
salad accompanied with a vinaigrette dressing.

Shrimp Salad Recipe

This tangy shrimp salad can be served as a starter, in a sandwich or croissant, or as a light lunch When serving as a light lunch, serve with a slice of warm French bread. If you prefer it not so tangy, simply delete the tabasco sauce and chili powder.

Tangy shrimp salad with mango sauce
Ingredients

• 1 pound fresh large shrimp
  
  
• 1 mango, peeled and chunked
  
  
• 2 t lemon or lime juice, freshly squeezed or concentrated
  
  
• 1-1/2 cups of pineapple chunks
  
  
• 1 cup tomato, chopped
  
  
• 1 small red onion, thinly sliced
  
  
• 1 t tabasco sauce
  
  
• 1 t chili powder
  
  
• 1 t chicken stock
  
  
• mixed lettuce leaves
  
  

Method

1. Place the mango chunks into a blender.
   
   
2. Add lemon or lime juice.
   
   
3. Blend until a puree.
   
   
4. Place in refrigerator to chill.
   
   
5. Place the shrimp, chicken stock, tabasco sauce and chilli powder in a large saucepan.
   
   
6. Mix well.
   
   
7. Cook over medium heat until the shrimp are cooked and turn pink.
   
   
8. Remove pan from heat.
   
   
9. Add pineapple chunks, chopped onion, and chopped tomato. Stir well.
   
   
10. Cover the pan and place in the refrigerator.
    
    
11. Chill for at least an hour or until thoroughly chilled.
    
    
12. Spoon the shrimp mixture onto a bed of lettuce.
    
    
13. Drizzle with the chilled mango sauce.