Brining is a popular technique for keeping poultry moist, but it also works to improve texture. “Brining shrimp makes the texture really pop,” say thew. “I can’t say I always do it, but whenever I do, I think the texture of the shrimp is way better.” “Brining is a fantastic thing to do if you’re going to dry-cook the shrimp,” says C. Hamster. C. Hamster recommends a brine of 1/2 cup kosher salt dissolved in 4 cups cold water; soak the shrimp for 20 minutes and rinse.

“Brine them (briefly) with the shells on and then toss them with melted butter, Worcestershire, cayenne, garlic, and smoked paprika and roast them hot and fast!” recommends WCchopper. “Wear an old shirt and sit outside with someone you’re very comfortable looking foolish in front of and enjoy!” chowser likes Alton Brown’s shrimp cocktail, which begins with brining.

Discuss: Brining Shrimp before cooking?

See more articles