DESCRIPTION
How to make succulent shrimp even tastier and juicier? Brine it! You read that right—you can brine shrimp! Here’s how.
Ingredients
Units
Scale
- 3 cups cold water
- 4 and 1/2 Tbsp. Diamond Crystal kosher salt, 3 Tbsp. Morton’s kosher salt, or 2 Tbsp. fine or table salt
- 1 and 1/2 Tbsp. sugar (optional)
- 1 and 1/2 pounds large raw shrimp (20–40 per pound, peeled, deveined, tail on or off)
Instructions
- In a large nonreactive container, combine the water, salt, and sugar (if using), stirring to dissolve the salt and sugar.
- Transfer to a resealable bag, add the shrimp, and seal the bag, squeezing out as much air as possible.
- Set aside in the refrigerator 1 to 1 and ½ hours.
- Remove the shrimp from the brine, pat it dry, and proceed with your recipe.
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