Shrimp is a great ingredient to keep in the freezer. It’s quick and easy to cook, can be used in a wide range of cuisines, and is a good source of protein and nutrients including vitamin B12.
Plus, much of the shrimp sold at seafood counters arrives at the store frozen and is thawed for display, so buying frozen shrimp can give you more control over when you thaw and cook it. Still, even for longtime shrimp enthusiasts, there are a few guidelines to follow for cooking this frozen seafood to help ensure it’s delicious and safe to eat.
How to thaw frozen shrimp the right way
Thawing frozen shrimp properly can help it cook more evenly and develop better texture.
“The fastest and safest way to thaw shrimp is to place them in a sealed bag and submerge it in a bowl of cold tap water for about 10 to 15 minutes,” says Gabriel Luna, co-founder of the Global Shrimp Council. “It thaws so quickly that you can decide to eat shrimp on a whim and have dinner on the table in no time.”
Do: Thaw shrimp quickly in cold tap water, or let them thaw overnight in the refrigerator for a hands-off option.
Don’t: Use warm or hot water, which can warm the outside of the shrimp to temperatures where bacteria can multiply while the center is still frozen.
Pat shrimp completely dry before they hit the pan
Your thawed shrimp may seem a little damp, and that’s normal, but it’s important to dry off that moisture for better texture—especially if you plan to sauté, sear, or grill it.
“Once thawed, give shrimp a quick pat dry with a paper towel,” Luna says. “Keep them cold in the fridge, and cook them within a day or two.”
Can you cook shrimp straight from frozen?
The good news: Frozen shrimp doesn’t always need to be defrosted before cooking.
“Keep in mind that cooking frozen shrimp will add a couple of minutes to your cooking time,” Luna says. He recommends adding frozen shrimp to dishes that are boiled or steamed, or dishes where shrimp is added later, such as in soups, stews, and sauces.
If your frozen shrimp is coated with excess ice crystals, it’s best to remove them before adding it to your recipe.
“De-icing shrimp is always recommended because it keeps extra water out of your preparation, and de-icing is so fast that there is really no reason not to do it,” Luna says.
How to tell when shrimp is fully thawed
Your shrimp are fully thawed when they’re pliable and no longer have hard, frozen spots. They should still feel cold, though. Fully thawed shrimp are essential to recipes to achieve good browning or a crisp exterior.
“If you want a great sear in a skillet or on the grill, thawing them first and drying them off is the key to getting a nice golden brown finish instead of steaming the shrimp in its own liquid,” says Luna.
Common mistakes that lead to rubbery shrimp
Frozen shrimp can get a bad rap for one main reason: overcooking.
“Overcooking is easily solved with a simple visual rule: look at the shape. A ‘C’ shape means cooked perfectly, an ‘O’ shape means overcooked and rubbery,” Luna says.
Note, though, while shape can be a useful visual cue, it isn’t a foolproof measure of doneness. Look for shrimp that have turned opaque and firm rather than relying on shape alone.
The best ways to cook thawed shrimp
Thawed shrimp are incredibly versatile and work with nearly any cooking method.
Poach them: For a quick, light, and refreshing meal, try quickly poaching frozen shrimp to top a green salad or chilled noodle salad.
Sauté them: Cook shrimp with garlic and butter to make scampi, then serve with crusty bread or over pasta.
Grill them: Thread shrimp onto skewers for grilled shrimp kebabs, or grill and chill them for shrimp cocktail.
Stir-fry them: Shrimp and asparagus stir-fry makes a fast and flavorful weeknight dinner.
Simmer them in a sauce: Try green curry shrimp or Thai-style coconut noodles for another easy weeknight meal.
Pile them into sandwiches: Turn cooked shrimp into mini shrimp rolls or crispy shrimp po’boys.
Can you refreeze thawed shrimp?
“Technically, if you thawed them in a controlled environment like the refrigerator, there is a possibility you could refreeze them, but in general my answer is let's just not do it,” says Luna. If you’ve thawed more shrimp than you need, cooking the extras is an easy way to avoid another freeze-thaw cycle. Refrigerate cooked shrimp promptly and use it within three to four days.
