If Your Shrimp Tastes Bland, You're Probably Making One Prep Mistake

Shrimp, those tiny and delicious fruits of the sea, should never taste bland — not when you have the option to marinate them before cooking. While dry brining infuses shrimp with flavor, chef Maricel Gentile of Maricel's Kitchen catering, chef's table, and cooking classes, likes the flexibility of a custom marinade. Depending on the direction you choose to go with your meal, marinating can dictate the flavor notes that your shrimp brings to the table.

Some underrated ingredients that Gentile favors for marinating shrimp include coconut milk, which she says "gives shrimp a rich, velvety texture when you grill them," along with another Asian cooking staple: tamarind paste. "It adds a deep tangy complexity that balances the natural sweetness of the shrimp," she enthuses. If you want to add a punch of heat, Gentile suggests, "A touch of fermented shrimp paste or miso adds umami depth without overwhelming the shrimp's flavor." Keeping things firmly in her Filipino-inspired wheelhouse, she also suggests calamansi juice, a tangy citrus drink. Watch that acid, however ... It's just one of the marinating mishaps that you could commit when cooking shrimp.

You already know that overcooking is a common mistake with shrimp, but did you know that spending too much time in an acidic bath can also wreck the texture of shrimp? "If you marinate too long, especially when using citrus or vinegar which is acidic, it can turn the shrimp mushy," chef Maricel Gentile warns. She says that a good rule of thumb is 15 to 30 minutes of marinating time for shrimp that are U-12 (That means there are about 12 shrimp per pound, or they're jumbo-sized or smaller). "If your marinade is oil based with herbs, then you have a little more time," she concedes, but "30 minutes should be plenty."

If you're working with high quality shrimp that you know are fresh, Gentile points out that there isn't really a need to marinate to coax flavor out. "Don't try and hide that natural sweetness of a good quality shrimp," she implores. Learn how to devein shrimp on your own — it's much easier than you think — and season with a light hand, using just a bit of salt and olive oil. Half of culinary expertise is using good judgment, so make your decision regarding marinating based on what shrimp you have available in your kitchen. A little kiss of heat, and you'll be enjoying the most succulent shrimp you've ever tasted.