How to Blanch Shrimp Perfectly Every Time

Blanching shrimp is a quick and easy cooking technique that yields delicious results. When done properly, blanching locks in moisture, flavor, and texture while allowing the shrimp to cook through gently and evenly.

While blanching shrimp may seem straightforward, there are some tips and tricks to ensure your shrimp turn out tender and juicy. In this comprehensive guide, I’ll walk you through everything you need to know about how to blanch shrimp to perfection.

Why Blanch Shrimp?

There are several benefits to blanching shrimp before cooking:

• Makes peeling easier – Blanching loosens the shells and membranes for quick and easy peeling

• Enhances flavor – The high heat helps intensify the sweet, briny flavor of the shrimp.

• Brightens color – Blanching seals in moisture and brings out the natural pink color.

• Cooks evenly – The shrimp cook gently and evenly throughout.

• Preserves texture – Blanching avoids overcooking the shrimp, keeping it tender.

• Food safety – The high heat kills any harmful bacteria present.

Clearly, taking the extra step to blanch shrimp before use can really maximize the taste, texture, and enjoyment of your final dish.

Blanching Shrimp Step-By-Step

Blanching shrimp is a simple process that should take less than 5 minutes to complete. Here are the detailed steps:

1. Prep the shrimp

Rinse the shrimp under cold running water and pat dry. Peel and devein if desired, leaving the tails intact.

2. Bring water to a boil

Fill a large pot with water and bring to a rapid boil over high heat. Make sure there is enough water to fully submerge the shrimp.

3. Season the water

Once boiling, generously season the water with salt. About 1 tablespoon salt per quart of water is a good guideline. You can also add herbs, pepper, garlic, or lemon for extra flavor.

4. Add the shrimp

Gently lower the shrimp into the water and stir briefly to prevent sticking.

5. Blanch the shrimp

Cook the shrimp until they turn pink and opaque throughout, about 1-3 minutes depending on size. Stir halfway through. Remove immediately when done.

6. Shock in ice water

Transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Let sit 1-2 minutes.

7. Use as desired

Drain, peel if needed, and use the blanched shrimp in your favorite recipes.

And that’s it! With these simple steps you’ll have perfect shrimp ready for any application.

Blanching Time for Shrimp

The exact blanching time can vary based on a few factors:

• Size – Small shrimp blanch faster, large shrimp need more time.

• State – Frozen shrimp requires longer to thaw during blanching.

• Preparation – Peeled, deveined shrimp blanch quicker than shell-on.

As a general guideline:

• Small shrimp (36-45 count): 1-2 minutes
• Medium shrimp (26-35 count): 2 minutes
• Large/jumbo shrimp (16-25 count): 2-3 minutes
• Extra large (10-15 count): 3-4 minutes

No matter the size, lift a test shrimp at 1 minute intervals and check doneness. It’s better to slightly undercook when blanching since the shrimp will continue to cook once removed from the boiling water.

Tips for Perfect Results

Follow these tips for tender, juicy shrimp every time:

• Use fresh or fully thawed shrimp – do not blanch frozen shrimp.

• Blanch in small batches to avoid overcrowding the pot.

• Make sure water is at a rapid boil before adding shrimp.

• Stir periodically to ensure even exposure to the boil.

• Check doneness early and err on the side of undercooking.

• Shock immediately in an ice bath to halt cooking.

• Avoid overcooking which causes tough, rubbery texture.

• Pat dry before peeling to easily remove the shells.

Common Blanching Mistakes

It’s easy to go wrong when blanching shrimp if you’re not careful. Here are some common mistakes and how to avoid them:

Overcrowding – Too many shrimp lowers the water temperature, resulting in poor texture. Blanch in small batches.

Insufficient boiling – Water must be rapidly boiling to quickly cook the shrimp. Bring to a vigorous boil before adding.

Overcooking – It’s easy to go past the short cooking time. Watch closely and err on the side of undercooking.

Forgetting to shock – Neglecting to ice bath blanched shrimp causes overcooking. Always shock immediately after blanching.

Skipping seasoning – Blanching water should be well-salted to properly season the shrimp. Don’t forget the salt!

Not peeling hot – Peeling blanched shrimp is easiest when they are still warm. Don’t wait until chilled.

Follow the tips in this guide and you’ll avoid these common pitfalls when blanching shrimp.

Uses for Blanching Shrimp

Blanched shrimp is versatile and can be used in a variety of dishes:

• Shrimp cocktails and appetizers

• Salads – pasta, potato, green

• Tacos, burritos, and quesadillas

• Seafood bowls and poke

• Sandwiches and wraps

• Soups, stews, and chowders

• Stir fries, fried rice, and noodles

• Shrimp skewers and kabobs

• Casseroles and bakes

• Toppings for pizza, nachos, flatbreads

• Anywhere cooked shrimp is required!

Because they are already partially cooked, blanched shrimp can often be added at the end of cooking or just quickly warmed through. This makes them perfect for easy weeknight meals.

Storing and Freezing Blanching Shrimp

Proper storage is important to get the most out of blanched shrimp. Here are some tips:

• Let cool completely before refrigerating

• Drain off any water

• Place in an airtight container

• Refrigerate up to 2 days

To freeze:

• Spread in a single layer on a sheet pan and freeze until solid

• Transfer to freezer bags or airtight containers

• Remove as much air as possible

• Label with date and use within 3 months

• Thaw in refrigerator before using

With proper handling, you can prepare a big batch of blanched shrimp and have them ready to go all week long!

Frequently Asked Questions

Here are answers to some common questions about blanching shrimp:

Should I peel shrimp before blanching?

Peeling before blanching is optional – the shells help flavor the water but also slow down cooking. For easy peeling, it’s best to peel shortly after blanching when the shrimp are still warm.

Does blanching fully cook the shrimp?

No, blanching only partially cooks the shrimp. They will need further cooking to be fully done. It brings them to the point just before done.

Can I use frozen shrimp?

It’s best to thaw frozen shrimp before blanching to ensure even cooking. Place in the refrigerator overnight or run under cool water to thaw.

Is it necessary to shock in ice water?

Shocking in an ice bath stops the cooking so the shrimp don’t overcook. It also helps chill them down fast. So while not strictly necessary, it is highly recommended.

What liquid should I use for blanching?

Water is most common, but you can also use seafood stock, lemon water, or other liquids to infuse flavor. Just ensure it comes to a full boil before adding shrimp.

The Takeaway

With this complete guide, you should feel confident in blanching shrimp perfectly every time. Just remember to boil the water, salt generously, add shrimp briefly until opaque, shock in ice water, drain, peel, and use as needed. Proper blanching showcases the sublime taste, texture, and beauty of fresh shrimp. Get your pots boiling and enjoy restaurant-quality shrimp at home tonight!