Baking Soda Isn't Just For Baking - Try It On Shrimp For A Better Bite - Tasting Table

"A panko coating isn't the only thing that gives shrimp a crunchier finish. A dusting of baking soda prior to cooking is the perfect way to amp up the seafood's texture without breading or deep-frying. As an alkaline ingredient, baking soda increases the pH level of the shrimp's exterior. As the shrimp becomes less acidic, its proteins wear down more quickly, allowing the Maillard effect to set in faster. The shrimp is quick to caramelize, taking on a browned, crispy effect when pan-fried."

"While it does help out with the crispiness of the shrimp, that doesn't mean it makes it tough or rubbery. Baking soda prevents the flesh from tightening up as it cooks, so your shrimp will stay juicy. It doesn't take much to amp up the shrimp - all you need is a ¼ teaspoon of baking soda for about one pound of shrimp. Once the shrimp is peeled and deveined, sprinkle the baking soda on top and toss them together thoroughly before refrigerating for at least 15 minutes."

Baking soda raises the shrimp's surface pH, accelerating protein breakdown and enabling faster Maillard browning for a browned, crispy exterior. The alkaline treatment prevents muscle fibers from tightening, so shrimp stay juicy rather than becoming rubbery. Use about a ¼ teaspoon of baking soda per pound on peeled and deveined shrimp; toss to coat and refrigerate at least 15 minutes before cooking. Washing shrimp in a baking soda and sugar mix pulls out natural sweetness and promotes additional caramelization for a crunchier coating. Brining with baking soda and salt, wet or dry, helps maintain plumpness; rinse shrimp prior to cooking.

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