A shrimp can’t tell the difference between “cooking” and “reheating.” To the protein, heat is heat.
Shrimp is almost pure lean protein — no fat, no connective tissue to buffer it. Every time it meets heat, it tightens a little more and loses moisture. Too many rounds, and it’s dry and rubbery, with no way back. That’s why this shrimp is cooked once — on the boat, right after the catch — and never again.
So don’t re-cook it. Just add it at the end, and let it come gently to temperature.
