Serious Eats strongly recommends dry-brining shrimp; dry-brining shrimp takes very little time and helps the shrimp stay plump and juicy. I use shrimp an awful lot so this could be very useful. This is for 1 lb shrimp but scales up or done fine, and atually the amounts don't really need to be precise.
Ingredients
1 lb shrimp (shelled or not)
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon baking soda
Instructions List One:
Combine salt and baking soda and toss shrimp with mixture. Set aside to brine at room temperature for at least 15 minutes and up to 30 minutes (or up to 1 hour if refrigerated).