Adding baking soda to shrimp before cooking is a common technique used by many cooks and chefs. The baking soda helps achieve more tender, juicy shrimp with a snappier texture. While it may seem unusual to add baking soda to shrimp, there are some solid reasons for doing so.
What Does Baking Soda Do to Shrimp?
Baking soda is a base that raises the pH and makes shrimp meat more alkaline. The higher pH helps shrimp retain moisture during cooking. It also begins breaking down connective tissues in the shells and meat through an alkaline hydrolysis reaction.
This makes the shrimp’s flesh more tender, plump, and juicy. At the same time, the shells become thin and crispy. The meat separates more cleanly from the shells.
Chemical Effects
On a chemical level, baking soda:
- Raises the pH of the shrimp’s meat and shell
- Promotes alkaline hydrolysis of connective tissues
- Denatures proteins in meat and shell
- Unwinds muscle fibers in meat
These effects all contribute to more tender, juicier shrimp texture with thin, crispy shells.
Physical Effects
Physically, baking soda:
- Absorbs liquids into the meat
- Swells the shrimp tissues
- Softens muscle fibers
- Thins the shell
The physical absorption of liquid also improves moisture retention during cooking. The shell and meat texture are altered to be thin and tender.
How Does Baking Soda Change Texture and Flavor?
The chemical and physical effects of baking soda change shrimp texture in several ways:
Texture Changes
- Meat becomes more tender, moist, and juicy
- Shells become thin and crispy
- Muscle fibers soften and unwind
- Connective tissues break down
You can expect plump, juicy shrimp that separates cleanly from thin, crunchy shells. The texture changes make the shrimp easier to eat.
Flavor Changes
- Sweetness is enhanced
- Umami flavor increased
- Saltiness suppressed
- Slight soapy/alkaline taste
The slightly higher pH can increase sweetness and umami flavors in the shrimp. However, the alkaline taste from the baking soda may also come through.
How Much Baking Soda to Use for Shrimp
A good rule of thumb is to use 1/4 teaspoon baking soda per pound of shrimp. The typical ratio is:
- 1/4 teaspoon baking soda per 1 pound shrimp
- 1/2 teaspoon baking soda per 2 pounds shrimp
- 3/4 teaspoon baking soda per 3 pounds shrimp
For precise measurements, use about 1/2 teaspoon baking soda per kg of shrimp. Avoid using more than 1 teaspoon per pound.
Baking Soda to Shrimp Ratio
| Shrimp Amount | Baking Soda Amount |
|---|---|
| 1 pound | 1/4 teaspoon |
| 2 pounds | 1/2 teaspoon |
| 3 pounds | 3/4 teaspoon |
| 4 pounds | 1 teaspoon |
How to Add Baking Soda to Shrimp
Adding baking soda to shrimp takes just a quick moment. Here are two easy methods:
Method 1: Sprinkle Baking Soda
- Pat shrimp dry with paper towels
- Measure out the appropriate amount of baking soda based on shrimp weight
- Sprinkle the baking soda evenly over both sides of the shrimp
- Gently rub the baking soda into the shrimp
- Let sit 5-15 minutes before cooking
Sprinkling baking soda over the shrimp distributes it quickly and evenly. Gently massaging it in helps thoroughly coat the shrimp.
Method 2: Baking Soda Bath
- Pat shrimp dry with paper towels
- Fill a bowl with cold water and stir in the baking soda
- Soak shrimp in the baking soda bath for 5-15 minutes
- Remove shrimp and pat dry before cooking
The baking soda bath thoroughly exposes the shrimp to the alkaline water. Soaking for 5-15 minutes is sufficient to see results.
When to Add Baking Soda to Shrimp
For best results, baking soda should be added just before cooking the shrimp. Applying it between 5-15 minutes prior allows enough time for the chemical reactions to begin.
Why Add It Before Cooking
Adding baking soda right before cooking:
- Gives the baking soda time to work
- Avoids losing effects from rinsing
- Prevents texture changes from sitting too long
If added too far in advance, the benefits may be lost by rinsing or prolonged exposure.
Optional Marinating
Shrimp can also be marinated with baking soda first. For example:
- Marinate shrimp in baking soda, lemon, herbs for 30+ minutes
- Remove shrimp from marinade and pat dry
- Sprinkle additional baking soda over shrimp
- Let sit 5-15 minutes
- Cook shrimp
The initial marinade tenderizes the shrimp. A final sprinkle before cooking then ensures maximum effect.
Does Baking Soda Change the Cook Time?
Baking soda does not significantly alter the cook time. Shrimp prepared with baking soda can be cooked using the same methods and cook times you would normally use.
A few tips for cooking baking soda shrimp:
- Use your preferred cooking method – sautéing, grilling, baking, etc.
- Follow any recipe cook times as a guide
- Watch closely to avoid overcooking
- Cook just until shells turn pink and flesh is opaque
The baking soda makes the shrimp a bit more delicate. But the cook times remain similar.
Doneness Cues
Check doneness by looking for:
- Pink, slightly crispy shells
- Opaque, solid looking flesh
- Meat that separates cleanly from shells
Take care not to overcook, or the shrimp may become rubbery. Remove them from heat as soon as they are done.
Does Baking Soda Work with All Cooking Methods?
Baking soda shrimp can be cooked many different ways. It works with most dry and moist heat cooking methods.
Recommended Cooking Methods
- Pan searing or sautéing
- Grilling
- Broiling
- Baking
- Air frying
The shrimp get direct heat exposure to quickly cook and develop flavor.
Avoid Boiling
Avoid boiling, as the texture will become too soft. Simmering briefly at the end of cooking is fine.
Deep Frying
Deep frying can work but may cause the thin shells to over-crisp before the insides are done.
What are the Best Shrimp Recipes with Baking Soda?
Baking soda shrimp pair well with a variety of seasonings and sauces. Here are some top recipes to try:
Cajun Blackened Shrimp
Buttery, smoky Cajun spices accent the juicy shrimp beautifully.
Lemon Pepper Shrimp
Tart lemon brightens up the tender shrimp and complements the salt and pepper.
Garlic Butter Baked Shrimp
Roasting or baking lets the shrimp soak up all the garlicky butter flavors.
Coconut Curry Shrimp
Fragrant coconut curry sauce pairs fantastically with plump shrimp.
Honey Sriracha Shrimp
Sweet honey and tangy sriracha make a shiny glaze for crispy shrimp.
The baking soda brings out the best textures and flavors in these shrimp dishes.
Does Baking Soda Work for Any Type of Shrimp?
Baking soda works its tenderizing magic on any size, grade, or type of shrimp. It can be used with:
- Small, medium or jumbo shrimp
- Shell-on or peeled
- Raw or previously frozen
- Wild caught or farmed
- Any species like black tiger shrimp
The alkaline reaction happens regardless of the particular characteristics of the shrimp. Just adjust baking soda amount based on the weight.
Should You Peel Shrimp First?
Baking soda works well with shrimp cooked either shell-on or peeled:
- Shell-on – makes shells very crisp and easy to eat
- Peeled – gives the ultimate tender, juicy interior
It’s a matter of personal preference. Baking soda boosts texture either way.
Does Baking Soda Tenderize Other Seafood?
While best known for shrimp, baking soda can also tenderize other types of seafood.
Baking soda works by raising pH. Therefore, it can improve texture and moisture retention in any high-protein seafood.
Other Seafood to Tenderize with Baking Soda
- Lobster tails
- Crab
- Scallops
- Fish fillets
- Squid and octopus
Use about 1/2 teaspoon baking soda per pound of seafood. Allow to sit 5-15 minutes before cooking.
What are the Benefits of Adding Baking Soda to Shrimp?
Here are some of the top benefits that baking soda imparts to shrimp:
More Tender and Juicy
Baking soda significantly tenderizes shrimp, making the texture plump and juicy.
Thin and Crispy Shells
The shells become thin, crisp, and easy to bite through.
Mild Sweetness
The slightly higher pH brings out subtle sweet notes.
Easy to Eat
With improved texture and moisture, the shrimp are easier to chew and eat.
Holds Sauce and Seasoning
The tender meat absorbs more flavor from sauces and spices.
Cooks More Evenly
The shrimp cook gently and evenly through to the center.
For the juiciest, most flavorful shrimp textures, baking soda is a simple but effective trick.
Is Baking Soda Safe to Eat with Shrimp?
Yes, baking soda is completely safe to consume with shrimp. In the tiny quantities used, it imparts no health risks or side effects.
Fun fact – baking soda is also used as:
- An antacid to treat heartburn and upset stomach
- A leavening agent in baked goods
- A refrigerator and freezer odor absorber
It has many uses throughout cooking and home remedies. Consuming a small amount with shrimp is harmless.
FDA Approved Uses
The FDA allows using baking soda as a food additive and generally recognizes it as safe (GRAS). Approved uses include:
- Leavening agent
- pH control agent
- Surface finishing agent
- Boiler water additive
When used properly, baking soda poses no health concerns.
Conclusion
Adding just a sprinkle of baking soda to shrimp before cooking makes them remarkably more moist, tender, and flavorful. It produces juicy interiors and thin, crisp shells through a quick alkaline reaction.
Use about 1/4 teaspoon baking soda per pound of shrimp 5-15 minutes before cooking. It works with all cooking methods and shrimp types to enhance texture.
While unusual, baking soda is completely safe in the tiny amounts used. And it provides a simple cooking hack for your best shrimp recipes yet.