Skipping the brine

Brining is a technique that is commonly associated with proteins such as chicken or large cuts of pork. But you can brine shrimp as well, and the results elevate the shrimp's tenderness and juiciness to new heights. Brining, according to Cook The Story, is simply soaking food in a salty solution before cooking. Brines can be flavored with herbs, spices, sugar, or a combination of the three. As it absorbs some of the salt, the food in the brine absorbs the liquid, making it juicier and more flavorful.

The simplest brine to make is a solution of water and salt. As previously stated, you can add other flavors to the brine or simply season the shrimp after the brine. Because shrimp have a smaller surface area, bringing them for more than an hour is unnecessary. One important note: do not rinse the shrimp after removing them from the brine. Before seasoning or cooking, simply pat them dry with a paper towel. The salt that the shrimp have accumulated in the brine will be removed by rinsing them. Patting them dry is also important, particularly when pan-searing or grilling. The drier the shrimp, the stronger the Maillard reaction, resulting in a crustier exterior.