Shrimp

Shrimp cooks fast, with proteins firming quickly for a unique texture.

Flavor

How to use it

Speedy Sauté. Blast on high heat to firm actomyosin. Juicy shrimp, rapid results.

Citrus Ceviche. Acid from citrus 'cooks' the shrimp as sure as heat would.

Common mistakes

• Overcook, and your shrimp's texture rivals rubber bands.
• Ignore the vein, and you might get some grit with your flavor.

What goes with shrimp

• Garlic. Garlic aroma intensifies quickly, matching shrimp's fast cook time.
• Galangal. Galangal's citrusy sharpness suits sweet shrimp in tom yum.
• Lime. Lime's acidity cuts shrimp's sweetness and keeps it bright.
• Avocado. Cool, buttery avocado softens the sweet snap of shrimp.
• Coconut Milk. Coconut milk's sweet fat balances shrimp's brininess in curries.
• Corn. Corn's sweetness matches shrimp's, and both are quick-cooking.
• Dill. Dill's fresh, caraway-like aroma lifts shrimp's sweet flavor.
• Ginger. Ginger's clean heat sharpens shrimp's sweet flavor.

Try tonight

• Garlic shrimp pasta
• Shrimp tacos with lime
• Coconut shrimp

Storage

Keep refrigerated for up to 2 days or frozen for longer storage.