Terri e-mailed the Kitchen Shrink to ask for help in cooking shrimp. She said that no matter how she cooks them, her shrimp seem tough.
Whether you deep fry, sauté, stir-fry, steam or boil shrimp, they cook to tender, juicy perfection very, very quickly and then overcook. Shrimp should be cooked just until they turn color and then removed before they are cooked through. The stored heat will complete cooking them. If shrimp are going to be a part of a mixed dish, it is best to cook them first and remove them from the heat. Then stir them into the finished dish just before serving.