Five steps to tender, juicy shrimp every time.
Get the RecipeGrilling fast-cooking foods is always a balancing act. Hot and hard is the only way to develop those characteristic deep brown grill marks and charred spots that give grilled foods their unique flavor—a process called the Maillard reaction that takes place rapidly at around 300°F and higher. On the other hand, for the most tender, juicy meat, gentle and slow is the way to go. This is never more true than when you're cooking shrimp.
I peeled the shrimp, seasoned them with salt, threaded them onto a skewer, patted them dry , brushed them with a bit of olive oil to help conduct heat more evenly, then tossed them on a ripping-hot grill, letting them cook until nicely browned on the exterior. This took about four to five minutes per side. As expected, they were nearly inedibly rubbery by this point. How to speed up browning?
So far, I'd been looking at methods of improving browning. What if I were to instead look at methods to keep the shrimp juicier and plumper as they cooked? I recalled some testing I'd done on shrimp while developing a recipe for. In that recipe, I recommend tossing the shrimp with a mixture of salt and baking soda and letting them rest for at least 15 minutes. The salt helps the shrimp retain moisture as they cook, while the baking soda gives them a firm, crisp texture.
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