We enjoy shrimp tacos, and like our usual recipe, but last week I had the thought to try something different. I read a tip to “dry-brine” shrimp (see below) before cooking to make it taste better. I don’t know if it made a huge difference, but it was delicious. Our tacos themselves were pretty simple, just the shrimp, with a bit of cheese, lettuce, tomatoes, avocado, sour cream and salsa.
There’s one technique that we’ve found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You’re looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.