Quick answer
Season shrimp cooking water heavily with sea salt. For grilled shrimp, use kosher salt before cooking and flake salt after.
Key takeaways
- Season shrimp cooking water heavily with sea salt. For grilled shrimp, use kosher salt before cooking and flake salt after.
- Sea salt in boiling water seasons shrimp through the shell. Kosher salt before grilling adheres to oiled shrimp. Flake salt finishes without overcooking delicate meat.
- Add a generous handful of sea salt to shrimp boil water. For grilling, toss peeled shrimp with oil and kosher salt, cook quickly, then add flake salt at the plate.
- Salt the water aggressively, similar to pasta water.
- Toss shrimp with oil and kosher salt before the grill.
Season shrimp cooking water heavily. For grilled shrimp, use kosher salt before and flake salt after.
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sea-salt
Sea salt in boiling water seasons shrimp through the shell. Kosher salt before grilling adheres to oiled shrimp. Flake salt finishes without overcooking delicate meat.
Learn more about Sea Salt →Boiled and Peel-and-Eat Shrimp
Salt the water aggressively, similar to pasta water. Shrimp absorb seasoning as they cook. Old Bay and spices layer on top of salted water.
Grilled Shrimp
Toss shrimp with oil and kosher salt before the grill. Cook just until opaque. Overcooked shrimp tighten and lose sweetness. Finish with flake salt and lemon.
Sautéed Shrimp
Salt shrimp lightly before cooking if the sauce is salty. Soy, fish sauce, and cured pork add sodium. Taste the pan sauce before a final salt pinch.
Shell-On vs Peeled
Shell-on shrimp need heavier boiling water salt because the shell blocks some absorption. Peeled shrimp take less time and need lighter direct seasoning.
Technique & Tips
Add a generous handful of sea salt to shrimp boil water. For grilling, toss peeled shrimp with oil and kosher salt, cook quickly, then add flake salt at the plate.