Shrimp going rubbery? Learn the right heat and timing to keep stir-fried shrimp juicy and plump.
1 Answer
To stir-fry shrimp so they are plump and not rubbery, ensure they are thoroughly dry, cook them in a very hot wok for just 1-2 minutes per side until they turn opaque and pink, and avoid overcrowding the pan.
Detailed Explanation:
Shrimp cook incredibly fast, and overcooking them is the most common reason they turn rubbery. The key is swift, high-heat cooking:
- Dry the Shrimp: This is critical. Pat raw shrimp thoroughly dry with paper towels. Excess moisture will steam the shrimp instead of searing them, leading to a bland, rubbery texture.
- Marinate Briefly (Optional): A quick 10-15 minute marinade (e.g., with soy sauce, a touch of cornstarch, and a dash of white pepper) can add flavor and help keep them tender, but isn't strictly necessary for tenderness if cooked correctly.
- Screaming Hot Wok: Heat your wok or skillet over high heat until it's smoking. Add a high smoke point oil (like peanut or grapeseed oil) and let it get shimmering hot.
- Cook in Small Batches: This is non-negotiable. Add only enough shrimp to form a single layer at the bottom of the wok without touching each other. Overcrowding will instantly drop the pan's temperature, causing the shrimp to steam and become tough.
- Quick Cook Time: Stir-fry shrimp for just 1-2 minutes per side. They cook very rapidly. You'll know they're done when they turn opaque pink and curl into a C-shape. If they curl tightly into an O-shape, they're likely overcooked.
- Remove Promptly: As soon as a batch is cooked, immediately remove them from the wok and set aside. Add them back in only at the very end of your stir-fry, just to toss with the sauce and other ingredients for about 30 seconds to heat through.
Pro Tip:
If using frozen shrimp, make sure to thaw them completely in the refrigerator and then pat them extra dry before cooking. Never stir-fry shrimp directly from frozen.