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.
Boiling shrimp is a quick and easy way to cook them but can you boil shrimp straight from the freezer or do they need to be thawed first? This is a common question many home cooks have and the answer is yes. you absolutely can boil frozen shrimp!
In this complete guide, we’ll cover everything you need to know about boiling shrimp straight from the freezer, including step-by-step instructions, tips for best results, recommended cook times, and answers to frequently asked questions. Whether you’re prepping a last-minute meal or want to simplify your cooking process, read on to learn how easy it is to boil delicious shrimp without thawing first.
Why Boil Frozen Shrimp?
Boiling is one of the quickest and simplest cooking methods for shrimp. It takes just a few minutes to prepare a pot of seasoned boiling water and drop in the shrimp Going straight from freezer to boiling water skips the thawing step, saving you time and avoiding potential messes from thawing shrimp in the fridge or microwave.
Cooking the shrimp while still frozen also helps them hold their shape better, as thawing first can make the meat mushy. The frozen shell helps the shrimp firm up as they cook. Boiling frozen shrimp also infuses them with flavor from any aromatics like herbs or spices added to the cooking liquid.
So if you’re in a rush or simply want fuss-free shrimp without planning ahead to thaw, boiling from frozen is the way to go. Keep reading for step-by-step instructions!
Step-by-Step Guide to Boiling Frozen Shrimp
Follow these simple steps for perfectly cooked boiled shrimp straight from the freezer:
1. Prepare the Pot
Fill a large pot about halfway with water and put it on the stovetop over high heat. The shrimp should have plenty of room to move around freely while cooking.
2. Season the Water
Once the water comes to a rolling boil, season it generously with salt and any other flavorings of your choice. Good options are garlic, lemon, Old Bay seasoning, coriander, peppercorns, etc.
3. Add the Shrimp
Carefully drop the frozen shrimp into the boiling seasoned water. Make sure they are frozen individually and not clumped together in a big block, which can lead to uneven cooking.
4. Cook the Shrimp
Boil the shrimp for 2-3 minutes if medium sized, or up to 5 minutes for jumbo shrimp, until they all turn pink and opaque. Cooking time can vary based on size.
5. Drain and Rinse
Drain the cooked shrimp in a colander and rinse briefly with cool water to stop the cooking process.
6. Peel and Serve
If desired, peel the shrimp once they’ve cooled slightly. Then enjoy your boiled shrimp right away with cocktail sauce or in recipes!
And that’s it – perfectly boiled shrimp without any thawing required. The key is using very hot seasoned water to quickly cook the frozen shrimp before they have time to get mushy.
Tips for Best Results When Boiling Frozen Shrimp
Follow these tips to ensure your boiled frozen shrimp turn out plump, flavorful, and cooked just right:
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Use a generous amount of salt – it really brings out the sweet shrimp flavor. Go with 1-2 Tbsp per pot of water.
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Add aromatics like lemon, garlic, or herbs to the cooking water for extra flavor.
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Stir the shrimp once halfway through cooking to prevent sticking or uneven cooking.
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Don’t overcook. Remove shrimp as soon as they turn opaque to avoid rubbery texture.
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For more even cooking, try thawing shrimp for 5-10 minutes before boiling.
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Chilling in an ice bath after cooking stops the cooking process for tender shrimp.
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Save the cooking liquid for an easy shrimp stock for soups and sauces.
Recommended Cook Times
Frozen shrimp size determines how long to boil them. Follow these guidelines:
- Small (36-45 per pound): 1-2 minutes
- Medium (26-35 per pound): 2-3 minutes
- Large (16-20 per pound): 3-4 minutes
- Jumbo (10-15 per pound): 4-5 minutes
These times are for boiling frozen shrimp. If shrimp have been thawed first, subtract 1 minute from the cook time. Monitor closely and remove shrimp as soon as they are opaque and pink throughout since overcooking can make them tough.
Answers to Common Questions
Here are answers to some frequently asked questions about boiling frozen shrimp:
Is it safe to eat frozen shrimp boiled?
Yes, it is completely safe to boil shrimp directly from frozen and eat them. The high temperature of the boiling water cooks them safely and thoroughly.
Do you have to peel frozen shrimp before boiling?
No peeling required! You can boil frozen shrimp with the shell and peelings on. This helps them hold their shape better. Simply peel after cooking if desired.
Can you boil already cooked frozen shrimp?
It’s best not to re-boil previously cooked frozen shrimp, as they will likely become overcooked and rubbery. Thaw and use cooked frozen shrimp in recipes that don’t require further cooking.
Do you add shrimp to boiling or simmering water?
Always add frozen shrimp to actively boiling water so they cook quickly before becoming mushy. Don’t poach in simmering water.
Should you rinse shrimp after boiling?
A quick rinse in cool water after boiling stops the cooking process so they don’t overcook. Then pat dry before peeling.
How do you know when frozen shrimp is cooked?
Check that shrimp have turned pink/orange throughout and are opaque. This means they are fully cooked through. Immediately remove from the boiling water at this point.
Can you save the shrimp boiling water?
Absolutely! Strain and save the flavorful shrimp boiling liquid to use as a seafood stock base for soups, sauces, rice, etc.
Tasty Ways to Use Boiled Frozen Shrimp
Once you’ve mastered boiling shrimp straight from the freezer, here are some delicious ways to use them:
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Cold shrimp platter with cocktail sauce and lemon wedges
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Shrimp salad with lots of veggies
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Garlic butter shrimp pasta
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Shrimp tacos or burritos with avocado
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Shrimp fried rice or stir fry with veggies
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Shrimp ceviche with lime juice “cooked” shrimp
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Gumbo, jambalaya, or shrimp soup using the boiled shrimp
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Shrimp skewers for the grill basted with sauce
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Shrimp cocktail with tomato juice and horseradish
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Baked potatoes topped with butter shrimp
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Shrimp linguine in a white wine and herb sauce
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Shrimp and grits with Cajun spice
As you can see, boiled shrimp are extremely versatile. Keep your freezer stocked so you can quickly boil up a batch whenever a shrimp recipe calls your name!
The Takeaway on Boiling Frozen Shrimp
Thanks to this complete guide, you now know that boiling shrimp straight from frozen is not only possible, but also quick and easy with great results! All it takes is some seasoned boiling water and 2-5 minutes. Use this simple frozen shrimp boiling technique to add delicious shrimp to weeknight dinners, appetizers, salads, and more. No inconvenient thawing required.
For best results, use individual frozen shrimp, generously season the cooking liquid, set a timer to avoid overcooking, and chill in ice water afterward. Vary the cook time based on shrimp size. Then peel, pair with your favorite sauces or recipes, and enjoy your boiled-from-frozen shrimp. This will become your new go-to shrimp cooking method!
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.