Shrimp is one of my favorite proteins to cook with. It’s delicious, versatile and freezes really well. I like to buy raw shrimp when it’s on sale cook up a big batch, and then freeze the extras to use later. But can you really freeze and reheat cooked shrimp without ruining the texture?
I did some research on this, and the short answer is yes! Freezing and reheating cooked shrimp is totally possible with a few simple tips and tricks In this article, I’ll share everything you need to know about properly freezing, thawing, and reheating shrimp so you can enjoy delicious shrimp dishes even when you don’t have fresh shrimp on hand
How to Properly Freeze Cooked Shrimp
Freezing cooked shrimp is super easy, but there are some steps you should take to ensure they freeze well and maintain their flavor and texture:
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Make sure shrimp are fully cooked before freezing. Undercooked shrimp can harbor dangerous bacteria when frozen.
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Cool shrimp completely before freezing. Don’t freeze shrimp that are still warm, as this can impact their texture once thawed.
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Dry shrimp thoroughly and remove as much excess moisture as possible. Excess moisture leads to ice crystals forming which damages the texture.
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Portion shrimp into airtight freezer bags or containers, removing as much air as possible. This prevents freezer burn which leads to dry, tough shrimp.
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Label bags with the type and amount of shrimp and the date frozen. This makes it easy to identify what’s in your freezer.
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Store shrimp in the coldest part of your freezer, at 0°F or below. Cooked shrimp will keep well in the freezer for 3 to 6 months.
Following these tips from the National Center for Home Food Preservation ensures your shrimp freeze as well as possible for great texture and taste when thawed.
Thawing Shrimp the Right Way
To enjoy frozen shrimp at their best quality, proper thawing is also really important. Here are some thawing tips:
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Thaw frozen shrimp overnight in the fridge. This gradual thawing helps maintain texture.
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You can quick thaw shrimp in a bowl of cold water, changing the water every 30 minutes. Never thaw at room temp.
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Microwaving works too, using the defrost setting if your microwave has it. Don’t cook the shrimp at this point.
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Once thawed, use shrimp within 2-4 days and don’t refreeze. Freeze any unused portion.
Thawing shrimp slowly in the fridge is ideal, but quick thaws work too as long as you keep shrimp chilled. Be sure to cook thawed shrimp within a few days.
The Best Ways to Reheat Cooked Shrimp
The final step is reheating your thawed shrimp. You want to reheat them gently to serve warm without overcooking. Here are some good reheating methods:
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Saute thawed shrimp over medium heat in butter, oil or sauce for 1-2 minutes until heated through.
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Simmer shrimp in pasta sauce, soup or stew until heated through, about 3-5 minutes.
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Bake in a casserole or pasta dish at 350°F until warmed, 10-15 minutes.
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Microwave on 50% power in 30 second intervals just until hot. Watch closely to avoid overcooking.
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Steam in a basket over an inch of boiling water just until hot, about 2-3 minutes.
The key is to reheat shrimp just until hot all the way through, using a food thermometer to check. Avoid boiling, deep frying or grilling thawed shrimp as these can make them rubbery.
Now that you know how to freeze, thaw and reheat shrimp properly, you can always have this tasty seafood on hand! Just remember to cool, dry, freeze and thaw shrimp correctly, and use gentle reheating methods. Follow these tips and you’ll find that leftover cooked shrimp can be just as delicious as fresh.
Storing and Handling Shrimp Safely
When freezing and reheating any type of seafood like shrimp, keeping things clean and sanitary is essential. Here are some key food safety tips:
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Wash hands, prep tools, dishes and counters before and after handling raw shrimp.
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Thaw frozen shrimp in the fridge in a bowl or pan to contain drips. Don’t let raw shrimp touch other foods.
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Marinate shrimp in the fridge, not on the counter. Toss marinade after use rather than saving.
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Cook shrimp thoroughly to an internal temperature of 145°F. Check temperature with a food thermometer.
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Refrigerate leftover cooked shrimp within 2 hours and use within 3-4 days. Discard if they smell fishy or look slimy.
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When reheating, cook shrimp to 165°F or until steaming hot throughout. Bring sauces to a full boil.
Following basic food safety principles prevents the risk of foodborne illnesses from bacteria. Handle shrimp carefully and you can enjoy it worry-free!
Freezing Cooked Shrimp Dishes
While individual shrimp freeze well, freezing prepared shrimp dishes takes a little more care. Here are some tips:
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For shrimp casseroles or pasta bakes, undercook the shrimp slightly before assembling and freezing the dish.
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Allow dishes to cool fully before freezing so shrimp don’t overcook. Package in freezer-safe containers.
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Thaw dishes overnight in the fridge before baking. Add 10-15 minutes to the original baked time.
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For soups or chowders, freeze broth and shrimp separately then combine after reheating to avoid overcooked shrimp.
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Stir fries or sautés don’t freeze as well. It’s best to freeze shrimp separately and make fresh sauce.
With a little forethought, you can also freeze recipes like shrimp scampi, seafood pasta and creamy shrimp pie for quick and easy meals later on.
What if I Don’t Want to Freeze Shrimp?
If properly frozen, thawed and reheated, cooked shrimp retains excellent quality. But I know some people may still be hesitate about freezing seafood. Here are some other options if you have leftover cooked shrimp:
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Refrigerate in an airtight container up to 3 days. Toss if they develop an off smell or color.
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Eat chilled shrimp in shrimp salads, sushi rolls, tacos, sandwiches etc.
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Mix into seafood pasta salads or rice dishes. The acidity helps keep shrimp safe.
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Make dishes like shrimp quesadillas, frittatas or ceviche right away while shrimp is fresh.
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Heat gently in sauces, broths or curries and enjoy within 3-4 days.
With proper refrigeration, you can stretch leftover shrimp for several delicious meals. Just be sure to handle and reheat them safely.
The Bottom Line
Freezing and reheating cooked shrimp is absolutely possible with great results when done properly. Be sure to start with fresh, properly cooked shrimp, freeze them correctly, thaw gently, and reheat just until heated through. Follow the tips in this article and you’ll find frozen shrimp can be a tasty, convenient ingredient for easy meals, without sacrificing quality or food safety.
So go ahead and cook up a big batch of shrimp next time you find a good sale. Freeze portioned servings flattened in freezer bags and you’ll have shrimp ready for tacos, pasta, soup and more for months to come. With the right freezing and reheating methods, frozen shrimp can be just as delicious as fresh!
Is it recommended to blanch vegetables before freezing?
Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Unfortunately, we don’t have any published research on using sucralose to can fruits at home. However, you could use it to sweeten the water used to cover the fruits when you’re canning them. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i. e. , without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other foods and canned fruits. It’s possible that natural flavors may change a little over time because sugar can hide some of them. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. We suggest that you start by replacing less than all of the sugar in canning syrups to see what you like. This is based on our own experiences with canning peaches and pickled foods. Say you use a medium sugar syrup with 5/14 cups water and 2-1/4 cups sugar. The first time, try 1 to 1-1/4 cups Splenda®. If the finished product isn’t sweet enough, you can always add more sugar when you serve it. The next time, you can also increase the amount of canning liquid.
For example, Splenda® shouldn’t be used instead of sugar in some preserves or pickled fruits where sugar is important for keeping the food fresh. This is especially true if the product is going to be canned. It’s not possible to use Splenda® in some of the traditional Southern preserves on this website or in publications from the University of Georgia Extension. Sometimes figs, peaches, or pears are used to make this very thick sugar syrup. It has whole or uniform pieces of fruit in it. (These preserves are not jam or pectin gel products. As written, these syrupy fruit preserves need sugar to stay fresh, and they can only be canned for a short time in boiling water. If there isn’t that much sugar, these products are just fruit pieces canned in water or lighter sugar syrups. They would need to be canned using the normal (and longer) times and steps for canning fruit.
Jams, jellies, and fruit spreads: You could use Splenda® as an extra sweetener in jam or jelly made with a pectin that doesn’t need sugar, like Mrs. Wages™ Lite Home Jell® Fruit Pectin, Ball® No-Sugar Needed Pectin or Sure-Jell® for Less or No-Sugar-Needed Recipes. With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. When to add the sugar substitutes is written on the pectins’ package inserts. Usually, this is done after all the cooking and right before the jars are filled. If a recipe calls for “regular” liquid and powdered pectins, do not try to use Splenda® instead of sugar.
Also, don’t try to use Splenda® instead of pectin in long-boil or no-pectin jams and jellies that are meant to be stored at room temperature instead of being canned. Fruit and Splenda® might make some thickened fruit spreads, but they might not be able to handle enough water to be processed like a jam or jelly that gels and has a lot of sugar in it. They might require longer processing to avoid spoilage at room temperature. If you want to try making these kinds of fruit spreads, you should store them by freezing or refrigerating them.
We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com. They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe. They are under the How do I….Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/publications/nchfp/factsheets.html.
There is also a Peach-Pineapple Reduced Sugar Fruit Spread from the USDA Complete Guide to Home Canning that does not require added sugar. Some other fruit substitutions are provided in the text. The suggested sugar for sweetening can be left out, or you can add some Splenda® as desired for sweetness. The process time is longer than regular jams and jellies, and is like that for a fruit puree. http://www.uga.edu/nchfp/how/can_07/peach_pineapple_spread.html
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
Can you freeze cooked shrimp?
Place cooked shrimp into a heavy-duty freezer bag. Alternatively, you can wrap the shrimp in foil and place it into an airtight container. Label and date packaging. Store in this manner in the freezer for up to 6 months. When you are ready to use your frozen cooked shrimp, you can take it directly from the freezer to your pan for reheating.
Can You reheat frozen cooked shrimp?
When you are ready to use your frozen cooked shrimp, you can take it directly from the freezer to your pan for reheating. You can also add it to whatever dish you are making and heat it in accordance with the dish. Reheating your frozen cooked shrimp is simple and does not take long at all.
Can You thaw frozen cooked shrimp?
To thaw frozen cooked shrimp, remove the freezer bags from the freezer. Place the bag in the refrigerator for several hours or overnight until thawed completely. Never thaw seafood on the counter at room temperature. If using in a cooked recipe such as a gumbo or a stew, frozen cooked shrimp can be added directly to the recipe from frozen.
Can shrimp be reheated in the oven?
Yes, you can reheat shrimp in the oven. This method takes the longest but produces ultra-succulent shrimp. First, preheat your oven to 300 °F.