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 is a quick and easy way to add delicious seafood to your meal without a lot of fuss. Whether you are making shrimp scampi, seared garlic shrimp, or just plain boiled shrimp, starting with frozen shrimp can cut down on prep time. The key is knowing how to properly thaw and cook the shrimp so they come out tender and juicy, not rubbery. Follow this simple guide for foolproof tips on preparing raw frozen shrimp.
Selecting Frozen Shrimp
You can find many types of frozen shrimp at the grocery store Here are some things to look for when choosing frozen shrimp
-
IQF (Individually Quick Frozen) Shrimp – The shrimp are frozen individually so you can take out just what you need. Avoid blocks of shrimp that are frozen together.
-
Raw vs Cooked – Raw shrimp will have better texture when cooked. Avoid pre-cooked shrimp which can turn rubbery when reheated.
-
Shell-On vs Peeled – Peeled shrimp save prep time but shell-on shrimp have more flavor. Get shell-on for dishes where the shrimp are sautéed or boiled in the shell.
-
Size – Common sizes are colossal jumbo extra-large, large, and medium. Choose based on the shrimp size needed for your recipe.
-
Wild-Caught vs Farm-Raised – Wild-caught shrimp have a firmer texture but can be more expensive. Farm-raised shrimp are more affordable but have a softer texture.
Thawing Frozen Shrimp
For the best texture, thawed shrimp should still be cold in the center when cooking begins. Here are a few thawing methods:
-
Refrigerator Thawing: Place frozen shrimp in a single layer in a bowl or pan. Allow to thaw overnight in the refrigerator. This slow thawing prevents texture changes.
-
Cold Water Thawing: Place shrimp in a colander and run cold water over them, stirring occasionally. Thaw time is about 10-15 minutes for medium shrimp. Don’t let shrimp sit in water after thawing.
-
Microwave Thawing: Place frozen shrimp in a single layer in a microwave-safe dish. Microwave on the defrost setting or at 30% power, checking often. Thaw time is about 5 minutes for 1 lb of medium shrimp.
Cooking Raw Frozen Shrimp
Follow these simple methods for cooking thawed raw shrimp. Adjust cook times as needed based on the size and amount of shrimp.
Boiled Shrimp
Boiling is a fast, easy way to cook shrimp with great results.
-
Fill a large pot halfway with water and bring to a rolling boil over high heat.
-
Add shrimp and stir. Cook for 1-3 minutes until the shrimp turn pink and curl.
-
Drain immediately and rinse with cold water to stop the cooking.
Pan Seared Shrimp
Get perfect sear marks on shrimp with this stovetop method.
-
Pat thawed shrimp dry. Season with salt, pepper, and other spices as desired.
-
Heat a large skillet over medium-high heat. Add 1-2 tbsp oil or butter.
-
When the oil is shimmering, add the shrimp in a single layer. Cook undisturbed for 2 minutes.
-
Flip the shrimp and cook 1 minute more until opaque.
Grilled Shrimp
The high heat of the grill caramelizes the shrimp for full flavor.
-
Toss thawed shrimp with olive oil and your favorite grilling seasoning.
-
Preheat grill to medium-high. Oil grates to prevent sticking.
-
Cook shrimp 2-3 minutes per side until charred and pink. Do not overcook.
-
Serve grilled shrimp tacos or skewers for easy summer meals.
Baked Shrimp
For oven-baked shrimp, use a rimmed baking sheet for easy cleanup.
-
Toss shrimp with olive oil, garlic, salt, and pepper.
-
Spread in a single layer on a baking sheet.
-
Bake at 400°F for 4-5 minutes until opaque.
-
Sprinkle with parsley before serving.
Air Fryer Shrimp
The hot air circulation of an air fryer makes extra crispy shrimp.
-
Coat thawed shrimp with cornstarch and seasoning.
-
Air fry at 400°F for 4-6 minutes, shaking halfway.
-
Mist with oil spray for crisping if needed.
Seasoning and Serving Shrimp
Raw frozen shrimp have a mild flavor, so seasoning is key. Consider these seasoning ideas:
- Lemon Pepper – Fresh lemon juice, lemon zest, garlic powder, salt, pepper
- Cajun – Cajun seasoning, paprika, cayenne, garlic powder
- Garlic Herb – Olive oil, garlic, Italian seasoning
- Thai Chili – Thai red curry paste, lime juice, honey
Here are simple ways to serve cooked frozen shrimp:
-
Shrimp Cocktail – Chilled shrimp with cocktail sauce and lemon wedges
-
Shrimp Tacos – Shrimp with cabbage, avocado, cotija cheese, and lime crema
-
Shrimp Scampi – Sautéed shrimp in lemon garlic butter sauce over pasta
-
Shrimp Salad – Shrimp on mixed greens with vinaigrette
-
Shrimp and Grits – Cheesy grits topped with shrimp and gravy
-
Bang Bang Shrimp – Crispy fried shrimp in sweet chili sauce
With these handy tips, you can skip the intimidation of cooking raw frozen shrimp. Just remember to thaw properly, season well, and avoid overcooking. In less than 10 minutes, you can enjoy restaurant-worthy shrimp dishes made from the convenience of frozen. Get ready for your new go-to easy weeknight meals, impressive entertaining dishes, and classic shrimp favorites.
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 raw shrimp?
Cooking shrimp directly from a frozen state is safe and convenient. However, if you prefer to thaw them, you can place the sealed bag of frozen shrimp in cold water for about 20 minutes until they are soft enough to separate. What is the best method to cook frozen raw shrimp?
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
Can you cook frozen shrimp in the same water?
If you boiled your frozen shrimp to finish thawing them, you can skip straight to cooking them in the same water. Bring your water to a high boil. Position the pot on one of your stove’s central burners and turn it on to medium-high heat. When the water begins to bubble steadily, it will be time to put in your shrimp.
Can You defrost frozen raw shrimp?
You can defrost frozen raw shrimp by placing them in a bowl of cold water for about 15-20 minutes or by leaving them in the refrigerator overnight. 4. Can I cook frozen raw shrimp directly on the grill? Yes, you can cook frozen raw shrimp directly on the grill. Adjust the cooking time accordingly. 5.