How Long to Cook Already Cooked Shrimp: A Detailed Guide

Cooking shrimp can be tricky – it’s easy to overcook them into chewy rubbery bits But what if your shrimp is already cooked? How do you avoid overcooking pre-cooked shrimp while still heating them through properly?

As a passionate home cook and seafood lover I’ve learned a few tips and tricks for reheating previously cooked shrimp perfectly every time. In this article we’ll walk through everything you need to know about cooking time for pre-cooked shrimp, as well as the best reheating methods and recipes to try.

How to Tell If Shrimp Is Already Cooked

Many shrimp you find at the grocery store are actually sold pre-cooked This includes

• Frozen cooked shrimp
• Fresh cooked shrimp on ice
• Refrigerated cooked shrimp

Look for keywords like “pre-cooked,” “ready-to-eat,” or “fully cooked” on the packaging. The shrimp may be raw if it just says “frozen shrimp” without any indication it’s been cooked.

Pre-cooked shrimp is often sold peeled and deveined as well. It should have a firm, plump texture without any dark veins along the back.

Give the shrimp a sniff – properly cooked shrimp won’t have a fishy odor. It should smell fresh and mild, or like the seasonings it was cooked with.

How Long to Reheat Pre-Cooked Shrimp

The cooking time depends on a few factors:

Shrimp Size: Smaller shrimp will cook faster, while larger jumbo shrimp require more time.

Cooking Method: The oven, skillet, and microwave all reheat shrimp at different rates.

Temperature: Colder shrimp straight from the fridge takes longer than thawed shrimp.

Quantity: A larger batch of shrimp reheats slower than a single portion.

As a general rule of thumb, here are the estimated cooking times:

• Microwave: 1-2 minutes

• Skillet: 2-3 minutes per side

• Oven: 10-15 minutes at 300°F

These times are for an average batch of thawed medium shrimp. Keep reading for more details on each reheating method.

Thawing Shrimp

For food safety, shrimp should always be thawed before cooking. Here are a few thawing techniques:

• Fridge: Place frozen shrimp in a bowl in the refrigerator overnight.

• Cold Water: Submerge a sealed bag of shrimp in a bowl of cold tap water for 15-30 minutes, changing the water every 10 minutes.

• Microwave: Microwave shrimp at 30% power in 30 second intervals until thawed and pliable.

Thawed shrimp will feel soft, flexible and tacky to the touch when ready to cook.

Reheating Shrimp in the Microwave

The microwave provides the quickest and easiest way to reheat shrimp.

Instructions:

1. Place thawed shrimp in a microwave-safe dish in a single layer. Add a splash of water.

2. Cover loosely with a paper towel or plastic wrap. This prevents splatter.

3. Microwave on high for 1-2 minutes, until hot throughout.

4. Check frequently and stop early if shrimp start to curl and overcook.

5. Let stand 2 minutes before serving.

Tips:

• Arrange shrimp so they aren’t touching or overlapping.

• Add extra time, 30 seconds at a time, for larger batches.

• Stir or rearrange shrimp halfway through.

• The microwaved shrimp will be very hot, so let it cool slightly after cooking.

Cooking Shrimp on the Stovetop

For best results, use a skillet or saute pan to reheat shrimp on the stovetop.

Instructions:

1. Heat 1 tsp oil in a skillet over medium-high heat.

2. Pat shrimp dry with paper towels.

3. When oil shimmers, add shrimp in a single uncrowded layer.

4. Cook 2-3 minutes per side until hot throughout.

5. Don’t overcrowd the pan and work in batches if needed.

Tips:

• Cook frozen shrimp directly in the pan, adding 1-2 minutes to the cooking time.

• Season plain shrimp with salt, pepper, garlic, herbs or other spices.

• Cook shrimp with sauce or veggies to build a quick skillet meal.

• Saute onions or shallots before adding shrimp.

• Sprinkle cooked shrimp with fresh lime juice and chopped cilantro.

Baking Shrimp in the Oven

The ambient heat of the oven gently reheats shrimp without overcooking.

Instructions:

1. Preheat oven to 300°F. Line a baking sheet with foil or parchment.

2. Arrange thawed shrimp in a single layer with space between each.

3. Roast 10-15 minutes until hot throughout.

4. For breaded shrimp, increase time to 15-18 minutes.

5. Serve immediately, or keep warm for up to 30 minutes.

Tips:

• Season plain shrimp with olive oil, salt, pepper and dried herbs before baking.

• Roast lemon slices or garlic cloves alongside the shrimp.

• For spicier shrimp, coat with cajun seasoning before roasting.

How to Tell If Reheated Shrimp Is Cooked

It can be tricky to tell when previously cooked shrimp is heated through without overcooking. Here are a few doneness tests:

• Use an instant read thermometer. Shrimp is safe to eat at 145°F.

• Cut into a thicker piece of shrimp. It should be opaque throughout.

• The surface texture changes from shiny and translucent to solid white when cooked through.

• Cooked shrimp firms up and turns plump compared to mushy undercooked shrimp.

• Follow the recommended cooking times for your specific reheating method.

What If My Shrimp Is Undercooked?

If your shrimp still seems a little too cool and translucent after reheating, you have a couple options:

• Microwave: Cook for 30 seconds at a time just until heated through.

• Stovetop: Add broth or water to the pan and simmer 1-2 more minutes.

• Oven: Roast 2-3 more minutes and check frequently to avoid overbaking.

Adding extra cooking time runs the risk of overcooking and drying out the shrimp. For best results, try a lower heat method like warming on the stovetop or oven at 250°F next time.

How Long Does Cooked Shrimp Last In the Fridge?

Properly stored cooked shrimp will keep 1-2 days in the refrigerator. Here are a few storage tips:

• Let shrimp cool completely before refrigerating.

• Transfer to an airtight container, bowl, or resealable plastic bag.

• Place shrimp on ice or in coldest part of fridge, around 35°F.

• Use leftover cooked shrimp within 12-24 hours for peak quality.

• Do not freeze previously cooked shrimp. It causes texture issues after thawing.

Discard any shrimp with an off odor or sticky, mushy texture. When in doubt, throw it out.

Tips for Cooking Raw Shrimp

While we focused on reheating already cooked shrimp, let’s go over some pointers for handling raw shrimp as well:

• Thaw frozen raw shrimp overnight in the fridge or under cold running water.

• Pat raw shrimp very dry before cooking to prevent splattering.

• Season raw shrimp with salt, pepper, herbs and spices for flavor.

• Cook raw shrimp just until opaque and firm, about 2-3 minutes per side.

• Do not overcook raw shrimp or they will become rubbery.

• An instant read thermometer helps prevent overcooking. Cook to 145°F.

• Let raw shrimp rest off heat for 2 minutes after cooking.

Delicious Ways to Use Leftover Shrimp

Don’t let leftover shrimp go to waste! Here are some tasty ways to repurpose cooked shrimp:

• Shrimp Salad: Toss with greens, tomatoes, avocado and lemon vinaigrette.

• Tacos: Serve in warmed corn tortillas with mango salsa and lime crema.

• Pasta: Mix into hot pasta with olive oil, parmesan and red pepper flakes.

• Sandwiches: Pile on crusty bread with tartar sauce and lettuce.

• Quesadillas: Stuff into tortillas with cheese and green chiles for quick quesadillas.

• Ceviche: Marinate in lime juice and toss with avocado, tomato and red onion.

Common Questions about Cooking Pre-Cooked Shrimp

1. How can I tell if frozen shrimp is pre-cooked?

Check the packaging for key phrases like “fully cooked” or “ready to eat.” Raw shrimp is often labeled “IQF” (individually quick frozen).