Shrimp 101

The number you see on the package means how many shrimp or prawns go into the bag to equal one pound. So a 31-35 count bag means that’s how many you will get per pound. Obviously the larger the shrimp the less the count

Always allow time for carry over cooking. This means the shrimp will continue cooking after they are removed from the heat

This ingredient cooks quick so know your recipe

Great product to buy frozen. The Shrimp is frozen right after it’s caught so it keeps in the freshness. Most great Sushi chefs get their pre selected fish brought in frozen. Freezing seafood has gotten a bad rap so don’t be afraid just try it.

To defrost your shrimp, the day ahead put into a colander with a bowl underneath and defrost overnight in the fridge. Do not ever defrost under hot water

Never pre-salt shrimp it will start to cook the shrimp, then you might as well make ceviche. If the marinade has salt then omit the salt and add right before cooking. If it’s a pre-made marinade with salt only use marinade 30 minutes prior to cooking. Most seafood is not built to marinade more than that anyway. It’s a delicate protein.

Baking shrimp is a great way to cook, it caramelizes them which make the protein sweeter.


Super Easy Baked Shrimp

This is a great make ahead recipe for using in dished during the week. I use them on salads, I add them back to a sauce, toss with pesto, make a cold shrimp salad or use with cocktail sauce as a snack. Actually you should make more than one pound because they are that easy and delish.

1 lb pound shrimp peeled and deveined
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil

Mix all
Bake at 400 for 6-8 minutes depending on size of shrimp