No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good!.
Remember how I said you don’t need to thaw fish or chicken breasts before cooking them? Well, you don’t need to thaw shrimp before cooking them either!
To be honest, I don’t love cooking chicken from frozen. I do that more in a pinch when I forget to take it out. It doesn’t turn out quite as good as when defrosted first. The fish turns out really good, especially thicker pieces. But, the shrimp!?!? They’re amazing cooked from frozen! They turn out even better when not defrosted first. Seriously.
Cooking frozen shrimp with the shell on may seem intimidating, but it’s actually a simple process that results in tender, flavorful shrimp. As a seafood lover, I’m always looking for quick and easy ways to enjoy shrimp without a lot of fuss. After testing out various methods, I’ve found that cooking frozen shell-on shrimp right on the stovetop is hands-down the easiest route.
In this article, I’ll walk you through everything you need to know to cook frozen shell-on shrimp perfectly every time. We’ll cover
- Pros and cons of cooking shell-on shrimp
- How to prep and season frozen shell-on shrimp
- Stovetop cooking instructions
- Tips for best results
- Serving ideas
Let’s get cooking!
Why Cook Shrimp with the Shell On?
Cooking shrimp with the shell on has a few advantages
- The shell helps seal in moisture and flavor.
- It gets crispy when cooked over high heat.
- It allows you to evenly distribute seasoning over the shrimp.
However, there are a couple downsides to shell-on shrimp:
- It’s harder to tell when they are fully cooked since you can’t see the flesh.
- Some people don’t like eating the shell.
My advice is to give shell-on shrimp a try at least once. You may find you love the added texture and flavor the shells impart. If not, peeled shrimp work just as well.
Prepping Frozen Shell-On Shrimp
Make sure to purchase shell-on shrimp that are individually quick frozen (IQF), not frozen into a block. IQF shrimp can be easily separated when cooking.
You have two options for thawing frozen shell-on shrimp:
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Overnight in the fridge: Place shrimp in a bowl and thaw overnight in the refrigerator.
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Quick thaw method: Place frozen shrimp in a bowl of cold water for 10-15 minutes. Drain frequently and add more cold water.
If your shrimp came deveined, you’re all set after thawing. If not, use kitchen shears or a knife to slice along the back and remove the vein.
Pro tip: Skip this step if you don’t mind eating the veins. It will save time!
Seasoning Shell-On Shrimp
One benefit of cooking shell-on shrimp is that the shell evenly distributes seasoning.
Some of my favorite seasoning combos include:
- Salt, pepper, and lemon zest
- Old Bay seasoning
- Cajun seasoning
- Chili powder and cumin
Get creative with your own spice blends too. Place thawed shrimp and desired seasonings in a bowl and toss to coat. Easy peasy!
How to Cook Frozen Shell-On Shrimp on the Stove
Cooking frozen shrimp on the stovetop allows the shells to get crispy and infuses flavor into the meat. Follow these simple steps:
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Heat a skillet over medium-high heat and add 1-2 Tbsp oil.
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When oil shimmers, add your seasoned shrimp in a single layer.
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Cook for 2-3 minutes per side, flipping once. Check for an opaque, pink appearance.
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Smaller shrimp may take less time than larger varieties. Cook just until shells are crispy.
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Remove from heat and enjoy as-is or with your favorite sauce.
Pro tips:
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Use a nonstick pan for easiest shell release.
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Opt for heat-stable oils like avocado, grapeseed, or light olive oil.
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Resist the urge to move shrimp too early or shells may tear.
Serving Suggestions
Shell-on shrimp pair well with a variety of flavors. Some of my favorite ways to serve them include:
- Tossed in lemon butter or cocktail sauce
- Sprinkle with fresh herbs
- On top of salads
- In tacos or fajitas
- With risotto or pasta
- On skewers as an appetizer
Get creative and customize to your taste!
Tips for Best Results
Follow these tips for perfectly cooked frozen shell-on shrimp every time:
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Always thaw shrimp first for even cooking.
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Pat dry before seasoning to help flavors adhere.
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Use a skillet with some depth to avoid splatters.
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Don’t overcrowd the pan. Cook in batches if needed.
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Check doneness early and often to avoid overcooking.
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Add a squirt of lemon or sauce after cooking for extra flavor.
Is it Worth the Effort?
While cooking frozen shell-on shrimp requires a bit more prep and attention than peeled shrimp, the payoff in flavor and texture makes it worthwhile in my book.
It’s an easy weeknight meal that feels special enough for company. Keep a bag of frozen shell-on shrimp on hand for last minute dinners or appetizers.
Once you get the cooking method down, you’ll be amazed at how quick and simple it is. The crispy shells are irresistibly delicious.
How Do You Cook Shrimp from Frozen?
Today I’ll show you my favorite way to cook shrimp from frozen…poaching. I’m going to roast them from frozen tomorrow on a pan with asparagus for a quick 10-minute dinner that only needs one pan.
Poaching is truly my favorite way to cook shrimp, especially for shrimp cocktail, but for almost any preparation. It’s such a gentle cooking method and it leaves the shrimp plump, juicy, and tender – never tough.
To poach shrimp that has been frozen, you do EVERYTHING the same way you do it when the shrimp has been thawed. You just leave them in the water for an extra minute. One minute. That’s all, no need for thawing.
So here’s what you do.
Get a medium or large saucepan. This depends on the number of shrimp you’re cooking. 12-15 large shrimp cook well in a 3 quart pot. You’ll need a bigger pot if you’re doing more than that. Fill the pot about 3/4 full of water.
Add salt. I use about 1/2 teaspoon for the 3 quart pot.
Then you can add other aromatic ingredients if you’d like. Half of a lemon is a great addition. Squeeze the juice into the pot before adding the halved lemon.
Peppercorns and parsley are two other things you can add. These aren’t as important as the salt but are nice additions.
Bring the pot to a rapid boil over high heat. (Cover the pot to make it boil sooner).
Remove from the heat and let it stop boiling.
Add the frozen shrimp.
Cover the pot. And let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink. Yes, this is correct. The pot is not supposed to be on the heat at all anymore. The shrimp are poaching in the leftover heat of the water. If you keep boiling them, the shrimp will not be good at all!.
A couple of times when cooking shrimp this way, they looked done but were a tad mushy. Really, I don’t think they were ready yet because I left them in a little longer and they were perfect after that. So, if you’re not sure if it’s been long enough, try leaving them for another minute or two. They won’t get too done at that point because the water has cooled enough. So it’s best to leave them in for longer.
If you have more shrimp than the 12 that the recipe calls for, you’ll need more time. I have done as many as 20 in that same pot. They then take about 10 minutes. If you’re going to do more than that, use a bigger pot and more boiled water.
Set up an ice bath if you want to serve the shrimp cold (like in shrimp cocktail) or save them for later use. Put two cups of ice cubes in a large bowl and fill it halfway with cold water.
Once the shrimp are cooked, drain off the hot liquid and add them (but not the aromatics) to the ice bath. This will make them cold. Let them sit in there for a few minutes to fully cool off before draining.
If you want the shrimp to be served warm instead, drain off the hot liquid and serve immediately.
If you want to serve them plain, just squeeze some lemon juice over them and they’ll be fine.
I have a lot of great shrimp recipes for you to try, from my Easy Shrimp Tacos to the classic Shrimp Cocktail.
If the peels are still on, you can serve them that way or take them off before cooking.
Video: How To Cook Shrimp From Frozen
So, don’t buy the “previously frozen” thawed shrimp at the grocery store. They often cost more and you need to use them up right away. Instead, get a bag of frozen shrimp. After that, put them in the freezer. Now you have everything you need for a quick meal.
What kind of shrimp work best? Medium to large shrimp. And make sure they’re already deveined. It will say deveined on the bag. You won’t be able to take out the veins yourself while they’re frozen, and it will be hard, if not impossible, to do so after they’ve been cooked as well. So deveined shrimp are required. Other than that, I prefer them to be peeled but with the tail on, or easy peel. Either way, you can cook them from frozen and then serve. People can easily take the peels off after they’re cooked.
Note that the shrimp also need to be frozen separately, not in a big clump. You should hear a bunch of frozen shrimp moving around inside the bag if you shake it. If 2-3 are frozen together here and there, that’s fine. But no bigger clumps than that. If the shrimp are bought frozen from the store, they are usually frozen separately. If they’ve clumped up in the bag a bit, try banging the bag lightly on the counter. This could dislodge them.
How to Cook With Frozen Shrimp | You Can Cook That | Allrecipes.com
Can you cook frozen shrimp with a shell?
Cooking frozen shrimp with shell protects the texture of the shrimp and also helps to lock in the moisture and flavor, resulting in succulent shrimp. Just add salt and pepper seasoning to a large bowl and toss in the frozen shrimp with the shell. Heat a pan on the stove and add a couple of tablespoons of oil.
How do you cook a pound of frozen shrimp?
Over high heat, bring the water to a boil. Turn the heat down to medium and add the pound of frozen shrimp. Simmer them for 2-3 minutes or until they’re just cooked through to a light pink color. Right before the shrimp is done cooking get a water bath ready by filling a large bowl with a mix of cold water and 2 cups of ice cubes.
Can frozen shrimp be used in this recipe?
If the shrimp are frozen, thaw them first before cooking. Melt the butter in the pan and as soon as it’s melted, toss the shrimp and seasonings in. Cook over medium heat until the shrimp is bright pink and slightly curled. The meat should be opaque. How Long Does Shrimp Last? Can I Freeze This Shrimp? What Do I Need to Know about Shrimp?
How do you cook frozen shrimp in a water bath?
Turn the heat down to medium and add a pound of frozen large shrimp. Simmer them for 2-3 minutes or until they’re just cooked through to a light pink color. Right before they’re done cooking, get a water bath ready by filling a large bowl with a mix of cold water and 2 cups of ice cubes. Ice bath.