Why do you put baking soda in shrimp?

Baking soda is added to shrimp primarily to improve its texture, tenderize the meat, and enhance browning and flavor during cooking.

When you add baking soda to shrimp, typically as part of a brine or marinade, it works by increasing the pH level of the shrimp. This alkaline environment has several beneficial effects on the protein structure of the shrimp.

How Baking Soda Transforms Shrimp

The alkalinity provided by baking soda impacts shrimp in multiple ways, leading to a superior culinary result:

• Tenderization: Baking soda helps to break down the proteins in the shrimp, preventing them from seizing up and becoming tough or rubbery when cooked. This results in a more tender and pleasant bite.
• Improved Texture ("Snappy" or "Bouncy"): Often referred to as "velveting" in Asian cuisine, baking soda helps the shrimp achieve a remarkably firm, yet succulent and "snappy" texture. It prevents the mushy or dry texture that can sometimes occur with overcooked shrimp.
• Enhanced Browning and Flavor Development: Baking soda is alkaline, and this increase in pH accelerates the Maillard reaction. The Maillard reaction is a chemical process between amino acids and reducing sugars that gives browned food its distinctive flavor and color. By speeding up this reaction, baking soda allows for more intense browning and the development of richer, more complex savory flavors on the shrimp's surface, even with shorter cooking times.
• Moisture Retention: The altered protein structure also helps the shrimp retain more moisture, ensuring it remains juicy and succulent throughout the cooking process.

Practical Application

To achieve these benefits, only a small amount of baking soda is needed.

• Quantity: Typically, about 1/4 to 1/2 teaspoon of baking soda per pound of shrimp is sufficient.
• Method:
  1. Toss the raw, peeled shrimp with the baking soda (and optionally a little salt).
  2. Let it sit for a short period, usually 15-30 minutes.
  3. Thoroughly rinse the shrimp under cold water to remove any excess baking soda. This is crucial to prevent a soapy or metallic taste.
  4. Pat the shrimp very dry before cooking to ensure good browning.

Summary of Benefits

Here's a quick overview of what baking soda does for your shrimp:

Using baking soda is a simple yet highly effective trick to elevate your shrimp dishes, making them more tender, flavorful, and enjoyable.