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.
Shrimp is one of those ingredients that just seems better when it comes straight from the freezer. Flash freezing shrimp on the boat helps lock in flavor and freshness. So if you have a bag of frozen shrimp in your freezer ready to go, you’re already ahead of the game.
But before you can sauté, grill, or skewer those shrimp for dinner you need to safely thaw them first. Thawing is an essential step with frozen shrimp. Learning the best techniques can help you thaw frozen shrimp quickly and safely so you can use them in all kinds of delicious recipes.
Should You Thaw Frozen Shrimp?
The short answer is yes. For safety and best results, shrimp need to be thawed before cooking. There are a few reasons why:
- Thawed shrimp cook more evenly. Frozen areas take longer to cook.
- Frozen or partially frozen shrimp are prone to overcooking on the outside before the inside thaws.
- Thawed shrimp absorb marinades and seasonings better.
- Thawing helps prevent freezer burn taste.
So take the time to properly thaw frozen shrimp for tender, juicy shrimp every time.
Can You Cook Frozen Shrimp?
While thawing is recommended, in a pinch you can cook frozen shrimp straight from the freezer. Put the shrimp into the cooking liquid or pan while still frozen. Then cook for 50% longer than the recipe states to allow time for thawing.
This method can lead to uneven cooking though, with the outside overdone before the inside thaws. For best flavor and texture, thaw shrimp completely first.
Thawing Methods for Frozen Shrimp
Thawing shrimp depends on how much time you have. Here are some safe ways to thaw frozen shrimp:
Fridge Thaw
- Place frozen shrimp in a bowl to catch drips.
- Thaw in the refrigerator for 12-24 hours.
- Once thawed, use within 1-2 days.
Cold Water Thaw
- Place shrimp in a leak-proof bag.
- Submerge bag in cold water, changing water every 30 mins.
- Thaw times:
- Small shrimp: 30-60 mins
- Large shrimp: 1-2 hours
- Jumbo shrimp: 2+ hours
Microwave Thaw
- Place shrimp in a microwave-safe bowl.
- Microwave on defrost setting or low power until pliable.
- Drain excess liquid as needed.
Room Temp Thaw
Only recommended in a pinch!
- Keep shrimp sealed in packaging.
- Thaw on the counter for 10-15 minutes max.
- Cook immediately once thawed through.
The fridge method is safest, but cold water and microwave thawing work well when you’re pressed for time. Never thaw shrimp at room temperature for more than 15 minutes.
How to Tell When Frozen Shrimp is Thawed
Check for these signs to know your shrimp is ready to cook:
- Shrimp feel pliable and flexible, not hard or frozen.
- Thawed shrimp look translucent and glisten, not frosted or icy.
- No hard chunks remain inside when cut into thicker shrimp.
- Shrimp separates easily and doesn’t clump together.
Pro Tips for Thawing Frozen Shrimp
Follow these tips for easy, safe shrimp thawing:
- Don’t open the bag until ready to thaw. This prevents freezer burn.
- Place shrimp in a bowl or on a plate to catch water drips during thawing.
- When microwave thawing, use a shallow container for even heating.
- Drain excess water released during thawing to prevent diluted flavor.
- Cook thawed shrimp within 1-2 days and don’t refreeze.
Can You Refreeze Thawed Shrimp?
Once thawed, shrimp should be cooked and eaten within 1-2 days. They cannot be safely refrozen. That’s because thawing allows bacteria to start growing again. Refreezing won’t kill the bacteria.
For best quality, cook thawed shrimp right away. But if needed, store thawed shrimp tightly wrapped in the fridge for no more than 24-48 hours before cooking.
Storing Thawed Shrimp
Raw, thawed shrimp needs to be stored properly to prevent bacterial growth. Here are some guidelines:
- Place thawed shrimp in an airtight container or resealable plastic bag.
- Keep shrimp chilled at 40°F or below.
- Use thawed shrimp within 1-2 days for peak freshness.
- Don’t store in the door of the fridge, where temperature fluctuates.
Properly stored, thawed shrimp will stay fresh for a day or two until you’re ready to eat!
Freezing Cooked Shrimp
For leftovers, cooked shrimp can be safely frozen and stored longer term. Here’s how:
- Cool cooked shrimp completely first.
- Portion shrimp into freezer bags or airtight containers.
- Remove as much air as possible before sealing.
- Label bags with content and date.
- Freeze for up to 3-6 months.
Thaw cooked frozen shrimp safely in the refrigerator or microwave.
Delicious Ways to Use Thawed Shrimp
Once thawed, shrimp can be used in endless quick and easy recipes like:
- Shrimp tacos or fajitas
- Shrimp pasta or risotto
- Shrimp soup or chowder
- Shrimp salad or lettuce wraps
- Shrimp skewers or kabobs
- Shrimp sandwiches or rolls
- Shrimp fried rice or stir fry
The possibilities are endless! Thawed shrimp also freezes well in pre-made recipes for quick weeknight meals later on.
The Takeaway on Thawing Shrimp
To summarize, follow these best practices when thawing frozen shrimp:
- Always thaw frozen shrimp before cooking for food safety.
- Thaw in the refrigerator overnight for best results.
- Quick thaw methods include cold water or the microwave.
- Drain excess liquid during and after thawing.
- Cook thawed shrimp within 1-2 days and don’t refreeze.
- Store thawed shrimp in the fridge and use promptly.
Learning how to properly thaw frozen shrimp will ensure you get tender, delicious results every time!
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 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.
How to Defrost Shrimp and Scallops
Can thawed shrimp be frozen?
Only buy thawed shrimp if you’re sure it’s fresh and has never been frozen! You can defrost frozen shrimp quickly by submerging it in cold water. Alternatively, you can place frozen shrimp in a covered bowl and allow them to thaw in your refrigerator overnight. You can also put frozen shrimp in boiling water for 1 minute to thaw them.
How long does it take to thaw shrimp?
You’ve still got plenty of time to thaw that shrimp. Just take the unopened bag, place it in a big bowl full of cold water, and use a plate or other heavy thing to weigh the bag down so it is fully submerged—45 minutes later, you’ll have ready-to-cook shrimp! Okay, but what if 45 minutes sounds like an eternity?
How do you defrost frozen shrimp?
The best way to defrost frozen shrimp is covered in a colander in the refrigerator overnight (or for 12 hours). The second best way is to place the shrimp into a storage bag, seal the bag, and place into a bowl of cold water for and a bowl of cold water for 40 to 50 minutes. Why?
Can You refreeze frozen shrimp?
Yes, you can cook shrimp directly from frozen, but it may take longer to cook. However, for the best texture and flavor, it is recommended to thaw them first. 5. Can you refreeze shrimp once thawed? Yes, you can refreeze shrimp if they were thawed properly in the refrigerator or under cold running water.