Freezing Shrimp with the Heads On: A Complete How-To Guide

Shrimp are a delicious and versatile seafood ingredient to keep stocked in the freezer Freezing shrimp with the heads on is a common practice in many kitchens But is it really necessary to remove the heads before freezing shrimp?

Here, we’ll cover everything you need to know about properly freezing shrimp with the heads on for maximum freshness and flavor. From ideal storage methods to perfect thawing techniques, this guide will ensure your frozen shrimp taste amazing every time.

Should You Freeze Shrimp with the Heads On?

Freezing shrimp with the heads on is perfectly safe, though there is some debate around whether it’s the optimal method. Here are the main pros and cons

Pros

• Retains maximum flavor and juiciness in the meat
• Heads can be used later for stock or seafood sauces
• Maintains texture better compared to headless shrimp
• Simple to freeze without extra prep steps

Cons:

• Heads can increase chances of spoilage
• Takes up more space in the freezer
• Some find appearance unappetizing

Many professional chefs recommend removing the heads before freezing to prevent spoilage and freezer burn. However, plenty of home cooks successfully freeze shrimp with heads on with proper handling techniques.

How to Prepare Shrimp for Freezing

To freeze shrimp with the heads on correctly:

• Purchase fresh, raw shrimp on ice: Avoid pre-frozen shrimp which lose quality on multiple freezes.

• Devein and clean thoroughly: Use a paring knife to slice along the back and remove the digestive tract. Rinse well.

• Sort by size: Freeze same-sized shrimp together for even cooking later.

• Leave shells on: Shells protect the meat and seal in juices.

• Chill thoroughly: Place shrimp in a single layer in the fridge until completely chilled before freezing.

Proper prep is key to prevent deterioration in the freezer. Always start with the freshest shrimp possible.

Storing Shrimp in the Freezer

To freeze shrimp with heads on, you have a few options:

• Freezer bags: Lay shrimp flat in a single layer and squeeze out air before sealing.

• Vacuum sealing: Removes the most air to prevent freezer burn.

• Rigid plastic containers: Lay shrimp in a single layer with wax paper between layers.

• Frozen in ice: Immerses shrimp fully in ice to retain moisture.

No matter which method you choose, the keys are minimizing air exposure, using moisture-proof packaging, and freezing shrimp quickly at 0°F.

Freezing Cooked vs. Raw Shrimp

You can freeze shrimp raw or cooked. Here’s how they compare:

Raw

• Retains fresher, firmer texture
• Better flavor retention
• Can cook from frozen
• Shorter freezing time

Cooked

• Ready to thaw and eat
• Useful for shrimp recipes
• Risks overcooking if reheated
• Can lose moisture during cooking

Most chefs recommend freezing shrimp raw with the shells on. The shells protect the delicate meat so it doesn’t become mushy. Cook frozen shrimp directly by adding to soups, stir fries, etc.

How Long Does Frozen Shrimp Last?

Frozen properly at 0°F, shrimp with heads on will last for:

• Raw shrimp: 6-12 months
• Cooked shrimp: 4-6 months

To maximize shelf life, use frozen shrimp within 8-10 months for peak quality.

Signs your frozen shrimp have expired:

• Strong, foul odor
• Mushy, mealy texture
• Discoloration or dry, white freezer burn spots
• Unusual dark or yellow color
• Milky appearance in cooked shrimp

Discard any expired shrimp to avoid potential foodborne illness. Always thaw first to determine condition before cooking.

Thawing Frozen Shrimp

Never thaw shrimp at room temperature to prevent bacterial growth. Instead:

• Refrigerator thaw: Place frozen shrimp in a bowl in the fridge overnight.

• Cold water thaw: Submerge sealed bag of shrimp in cold water, changing water every 30 mins.

• Microwave thaw: Use the “defrost” setting in 1 minute increments just until thawed.

Thaw just until shrimp are pliable but still icy cold. Cook immediately after thawing.

Tips for Cooking Previously Frozen Shrimp

To retain moisture and prevent overcooking with previously frozen shrimp:

• Cook from frozen using sauté, stir fry, or simmer methods. No need to thaw first.

• If reheating thawed shrimp, use short cook times at medium-high heat.

• For boiled or grilled shrimp, undercook slightly since it will continue cooking after removing from heat.

• Brush with oil or marinade to prevent dryness on grilling.

• Avoid prolonged cooking methods like baking or broiling which can dry out shrimp.

Follow these simple guidelines, and your frozen shrimp will taste just-prepared fresh.

Should You Remove the Heads Before Freezing?

Here are the pros and cons of removing shrimp heads before freezing:

Pros

• May reduce chances of spoilage

• Takes up less space in freezer

• Some find appearance more palatable

Cons

• Causes loss of flavor from juices in heads

• Removes option to use heads for stock

• Can lead to quicker freezer burn

Many home cooks successfully freeze shrimp with the heads on using proper packaging methods. It comes down to personal preference.

If removing heads, use scissors or a sharp knife to cut from the eyes straight down through the first shell segment. Twist off the remainder.

Freezing Shrimp with Heads On FAQs

How do you prevent freezer burn on shrimp?

Use airtight packaging, portion into smaller bags, freeze individually in ice, and minimize air exposure. Wrapping shrimp tightly in plastic wrap also helps.

Can you refreeze thawed frozen shrimp?

It is unsafe to refreeze thawed shrimp. Only refreeze if shrimp remained continuously frozen.

Should you freeze shrimp in the shell?

Yes, leave the shell on when freezing shrimp. The shell protects the meat and helps retain moisture.

Can you freeze cooked shrimp scampi or creole?

Yes, cooked shrimp dishes like scampi can be frozen. Cool fully before freezing and use within 2-3 months.

Can you freeze shrimp tails only?

Absolutely. Freeze cleaned, deveined tails with shells on using the same method as whole shrimp.

Storing Shrimp to Get the Most Out of Your Freezer

Freezing shrimp with the heads on is a common practice that can yield delicious results when done properly. For best quality shrimp, start with ultra-fresh shrimp, chill thoroughly, use air-tight packaging, freeze rapidly at 0°F, and consume within 8-10 months. Follow these tips and your frozen shrimp will stay tasty for the long haul.