In our arsenal of quick-cooking dinners, shrimp is a superhero. The crustaceans cook in less than five minutes, so you can get to the table as soon as possible. Lemon-oregano shrimp can be yours in 20 minutes or less. It only takes 15 minutes to make this shrimp and basil stir-fry. But shrimp isn’t just a weeknight dinner staple; it’s also one of our favorite proteins for a fancy dinner that doesn’t take too much work. Case in point: a little shrimp cocktail will turn any occasion into a party. Figure out the best way to cook shrimp and you’ll never have to ask, “What’s for dinner?” (okay, that might be a bit much, but you get the point).
Shrimp are a seafood staple enjoyed by many. If you have peeled cooked shrimp on hand you may be wondering how best to utilize them. Though pre-cooked shrimp still benefit from a quick cook to heat through and soak up flavors. With the right techniques, previously cooked peeled shrimp can be transformed into fast, delicious dishes.
As a busy home cook and shrimp lover, I often rely on pre-cooked shrimp from the market when time is tight. However, I’ve found that taking a couple extra minutes to cook them further makes all the difference in maximizing taste and texture.
In this guide, we’ll explore different methods for cooking previously peeled and cooked shrimp. You’ll also find simple yet scrumptious recipe ideas to inspire your next shrimp dish!
Sauteeing for Rich, Bold Flavor
One of my favorite ways to cook pre-cooked peeled shrimp is by sauteeing in a skillet with butter or olive oil. The high heat helps the shrimp develop a lovely seared crust, while absorbing the other sauce components.
Some tasty saute options include:
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Shrimp Scampi – Combine shrimp with lemon, garlic, white wine, and parsley. Serve over pasta or zucchini noodles.
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Bang Bang Shrimp – Toss shrimp in a sweet chili garlic sauce. Crisp-fry briefly and garnish with scallions.
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Shrimp and Grits – Saute shrimp with garlic, tomatoes, cajun seasoning, and cream. Serve over cheesy grits.
Simmering for Warming Comfort
For a low-fuss dinner, try simmering peeled cooked shrimp in a flavorful sauce or broth. This allows the shrimp to gently reheat while soaking up the surrounding flavors.
Some easy simmer recipes:
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Coconut Curry Shrimp – Simmer shrimp in an aromatic coconut curry broth with vegetables. Serve over rice.
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Shrimp Etouffee – Braise shrimp in a seasoned tomato sauce with the ‘Holy Trinity’ (onions, celery, bell peppers). Enjoy with rice.
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Shrimp and Tomatoes – Simmer shrimp with fresh tomatoes, white wine, basil, and garlic. Toss with pasta or crusty bread.
Broiling for Char and Caramelization
The high, dry heat of the broiler will give pre-cooked shrimp a bit of char while firming up the exterior. I love this method when serving shrimp in tacos, over salad, or drizzled with sauce.
Some broiled shrimp ideas:
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Shrimp Tacos – Broil shrimp seasoned with chili powder and cumin. Add to warmed tortillas with pico de gallo and avocado.
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Shrimp Salad – Broil shrimp tossed in lemon-herb oil. Serve over mixed greens with vinaigrette.
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Sweet Chili Shrimp – Broil shrimp glazed in a sticky sweet chili sauce for 3-4 minutes until caramelized.
Grilling for Smoky, Sear-Kissed Shrimp
If you have access to an outdoor grill, take your cooked peeled shrimp outside for quick grilling. The smoky fire adds tremendous flavor. Grill them plain, brushed with oil, or marinated for amazing results.
Fun grilled shrimp recipes:
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Jerk Shrimp – Marinate shrimp in Jamaican jerk seasoning. Grill 2-3 minutes per side.
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Bacon-Wrapped Shrimp – Wrap shrimp in bacon and secure with a toothpick. Grill until bacon is crisp.
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Grilled Shrimp Skewers – Thread shrimp on skewers with veggies. Brush with chimichurri sauce and grill.
Baking for Gentle Reheating
For a hands-off approach, baked shrimp are hard to beat. Baking gently reheats the shrimp while infusing them with any sauces or seasonings you add.
Some effortless baked shrimp ideas:
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Baked Parmesan Shrimp – Toss shrimp with melted butter, lemon, and parmesan. Bake at 400°F for 5 minutes.
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Baked Honey Sriracha Shrimp – Coat shrimp in honey sriracha glaze and bake until caramelized.
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Baked Garlic Herb Shrimp – Toss shrimp with olive oil, garlic, and herbs. Bake until warmed through.
Make a Meal Out of Pre-Cooked Shrimp
With so many cooking methods to choose from, previously peeled and cooked shrimp can be transformed into fast and delicious meals, apps, salads, and more.
Here are a few recipe ideas to inspire you:
- Shrimp Fried Rice or Stir Fry
- Shrimp Quesadillas or Burritos
- Shrimp Cocktail Appetizer
- Shrimp Caesar Salad
- Garlic Shrimp Pasta
- Shrimp Fajitas
- Shrimp Pizza or Flatbread
The possibilities are endless! With just a quick cook, ready-to-eat shrimp become an easy, tasty addition to countless dishes.
So don’t hesitate to pick up a bag or two of pre-cooked shrimp next time you’re grocery shopping. Just toss them in your favorite sauce or seasoning, then sauté, simmer, broil, grill or bake for a few minutes until heated through. Enjoy your quick-cooked shrimp in salads, bowls, tacos, and more for fast meal solutions everyone will love.
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a. k. a. their poop chute. It’s safe to eat, but leaving the matter in will make the shrimp taste and feel rough. Most people prefer to take it out before cooking. The good news is that you can buy shrimp that have already had this unpleasant part taken out, or you can ask your fishmonger to do it for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself. Shrimp Sizes.
The shrimp at your grocery store will probably come in different sizes, such as small, medium, large, jumbo, or colossal. The sizes are usually based on how many shrimp you can expect per pound. Unless otherwise stated, most of BA’s shrimp recipes call for large shrimp. For example, our best shrimp cocktail calls for jumbo shell-on shrimp. The problem is that different stores use different naming rules, so a store that sells large shrimp might call another store’s jumbo shrimp. To keep things simple, go by weight whenever available. Around 36 to 40 small shrimp, 31 to 35 medium shrimp, 26 to 30 large shrimp, 21 to 25 jumbo shrimp, 16 to 20 super jumbo shrimp, or 15 or less colossal shrimp per pound are what you can expect. I. e. , the higher the number, the smaller the shellfish.
It’s okay if the shrimp you use are not the same size as the ones in the recipe. Just change the cooking time to fit. Little guys will cook faster than big guys, but bigger boys will take a little longer overall. As a general rule, associate food editor Kendra Vaculin says to cook medium shrimp for three minutes, large shrimp for four to five minutes, and jumbo shrimp for six to seven minutes. As for small shrimp, blink and you could miss it, so don’t walk away. Shell-On or Shell-Off.
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that hasn’t been peeled is often cheaper than shrimp that has, so if you don’t mind pulling the shrimp apart yourself, this could be a good choice.
You can also cook shrimp with the shell on. The shells add flavor and keep the shrimp from overcooking. They also help the shrimp keep their moisture when they are heated. Some shrimp in the shell will still have the head on, which is where most of the fat is. Some people like to cook shrimp with the heads on, then twist the head off and squeeze out the juices. If you choose to peel your shrimp, keep the shells to make shrimp stock (which is an important part of shrimp risotto) or to give sauces a fishy taste.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. With kitchen shears, cut the shell along its “backbone.” Then, wiggle your fingers under the shell to pull it off. Leave the tail on or remove.
To remove the veins from shrimp, make a cut with a sharp paring knife next to the vein that runs down the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this. ).
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
How to cook raw peeled shrimp?
When it comes to cooking raw peeled shrimp, there are several methods to choose from: Sautéing: Heat a pan over medium-high heat with a drizzle of olive oil or a pat of butter. Add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
How do you cook already cooked shrimp?
To cook already cooked shrimp, add it to a bowl of cold water to stop the cooking process and let cool. This Quick and Easy Boiled Shrimp Recipe from Natasha’s Kitchen suggests adding 8 cups water and bringing it to a boil over medium-high heat. Once the water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size.
How long does it take to boil peeled shrimp?
The cooking time for boiled shrimp varies depending on the size of the shrimp. Generally, medium-sized shrimp take around 2-3 minutes, while larger shrimp may take 3-4 minutes to cook thoroughly. It’s important not to overcook shrimp, as they can become rubbery or tough. Should I add salt to the boiling water when boiling peeled shrimp?
How do you cook deveined shrimp?
To cook deveined shrimp, first heat a stainless-steel or nonstick skillet over medium-high heat. Season 1 lb. large peeled and deveined shrimp with kosher salt and freshly ground black pepper. Cook in olive oil, then add butter at the end and baste the shrimp with it as it melts.