Use a hot grill/griddle to sear instead of “boiling” seafood
Preheat the cooking surface well so seafood sears and caramelizes rather than releasing juices and steaming.
Get the grill/griddle hot before adding shrimp (and use fat as needed). A properly hot surface helps develop color and keeps juices from just running out.
The short version
- Hot surface = sear and caramelization
- Too cool = steaming/boiling effect
What goes wrong
Cooking seafood on a lukewarm surface
Preheat thoroughly before adding the food
Why it works
High heat promotes browning/caramelization; insufficient heat leads to steaming and weaker flavor development.
Put it to use
Learn next
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