Can You Freeze Steamed Shrimp? A Detailed Guide to Freezing and Thawing Cooked Shrimp
Shrimp is one of the most versatile and delicious types of seafood out there. It can be prepared in endless ways – fried, grilled, baked, steamed and more. Steamed shrimp in particular is a quick, healthy and tasty way to enjoy this seafood The delicately cooked shrimp soaked in flavorful seasonings is simply irresistible
However, we don’t always finish all the steamed shrimp we cook So can we freeze the leftovers and enjoy them later? The short answer is yes, you can absolutely freeze cooked shrimp! But there are some important things to keep in mind to ensure safety and preserve texture In this detailed guide, I’ll walk you through the best practices for freezing steamed shrimp, how to prevent freezer burn, and the proper way to thaw frozen shrimp.
Should You Freeze Steamed Shrimp?
Freezing cooked shrimp allows you to save time, reduce food waste, and enjoy your shrimp at a later date As long as you follow the proper storage guidelines, frozen shrimp will be perfectly safe to eat
However, there are a couple downsides to be aware of:
-
Texture – Freezing can damage the delicate texture of shrimp. Thawed shrimp may be a bit mushier.
-
Freezer Burn – Shrimp is prone to freezer burn if not stored properly. This causes dry, tough spots.
Overall, the benefits of freezing leftover shrimp outweigh the downsides. With careful prep and storage, you can enjoy great-tasting shrimp even after freezing.
How to Freeze Steamed Shrimp
Follow these steps for successfully freezing cooked shrimp:
-
Let shrimp cool completely after steaming. Shrimp should be chilled before freezing to prevent bacterial growth.
-
Drain shrimp well and pat dry. Excess moisture leads to ice crystals and freezer burn.
-
Portion shrimp into freezer bags or airtight containers, leaving 1⁄2 inch headspace. Avoid overcrowding.
-
Seal bags, removing excess air. Air causes freezer burn.
-
Label bags with contents and date. Store shrimp for up to 3 months for best quality.
-
Freeze shrimp immediately at 0°F or below. Quick freezing preserves texture.
-
For extra protection, double bag shrimp or use a vacuum sealer. This prevents freezer burn.
Tips for Freezing Shrimp
-
Freeze shrimp in single layers on a baking sheet before bagging for individual portions. This prevents clumping.
-
Glaze shrimp with ice by dipping in cold water before freezing. This protects from freezer burn.
-
Season shrimp after thawing for best flavor. Spices can change taste during freezing.
-
Don’t freeze shrimp for longer than 3 months. Texture and flavor decline over time.
-
For shrimp in sauce, cool completely before freezing. Leave 1 inch headspace to allow for expansion.
What About Freezer Burn?
One downside of freezing shrimp is they are prone to freezer burn. This appears as dry, tough, whitish patches on the shrimp. It is caused by air reaching the shrimp and dehydrating it.
You can minimize freezer burn by:
-
Freezing shrimp as soon as possible after cooking
-
Draining shrimp very well and patting dry
-
Freezing in a single layer before bagging
-
Removing excess air from bags
-
Using vacuum sealed bags or freezer paper
-
Wrapping shrimp tightly in plastic wrap before bagging
-
Glazing shrimp with ice before freezing
If your frozen shrimp does get freezer burned, simply cut away the affected parts before cooking. The rest of the shrimp will be fine to eat. The taste is not impacted, only the texture.
How to Thaw Frozen Shrimp
Always thaw frozen shrimp properly in the refrigerator or cool water. Never thaw at room temperature. Here are safe thawing methods:
Refrigerator Thawing
-
Place frozen shrimp in a bowl in the fridge overnight or for up to 2 days.
-
Once thawed, use within 1-2 days.
Cold Water Thawing
-
Place shrimp in a leakproof bag and submerge in cold tap water.
-
Change water every 30 minutes until thawed.
-
Use thawed shrimp immediately after thawing.
Microwave Thawing
-
Microwave shrimp on 30% power in short increments, flipping occasionally.
-
Cook shrimp immediately after microwaving.
-
Microwaving can create steam and cook shrimp, so monitor closely.
For best results, avoid refreezing thawed shrimp. Prepare and eat within 1-2 days. Thawed shrimp is best used in cooked dishes rather than served cold.
Get Creative with Frozen Shrimp
Frozen steamed shrimp is endlessly versatile. Here are some delicious ways to use thawed shrimp:
-
Shrimp tacos – Top warmed corn tortillas with cajun shrimp, pico de gallo, avocado and lime crema.
-
Shrimp salad – Toss thawed shrimp with fresh greens, tomatoes, feta and lemon vinaigrette.
-
Shrimp pasta – Sauté shrimp with garlic, bell peppers and white wine and toss with linguine.
-
Shrimp curry – Simmer shrimp in an aromatic coconut curry sauce served over rice.
-
Shrimp cakes – Bind thawed shrimp with breadcrumbs, egg and herbs then pan fry into crisp cakes.
-
Shrimp soup – Simmer shrimp in broth with potatoes, corn and Old Bay seasoning.
With proper freezing and thawing techniques, you can enjoy your steamed shrimp even months after cooking. Just remember to freeze shrimp quickly after steaming, seal airtight, glaze with ice and thaw slowly in the fridge or cool water. Happy shrimp freezing!
How can I become a Master Food Preserver?
“Master” volunteer programs, like Master Food Preservers and Master Gardeners, are part of the Cooperative Extension System. Currently, these programs are run by the state or county and are linked to land grant universities and the Cooperative Extension Service in the state. In exchange for a lot of education, the master volunteer does things for the local Extension office, like answering the phone, setting up and hosting exhibits, judging competitions, and so on. People who do work, even volunteer work, in the name of a state university are responsible for it, so each state will have its own rules and management procedures. At this time, the National Center can’t help people get the credentials and title of Master Food Preserver that they need to meet state requirements.
If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA: https://nifa.usda.gov/nutrition-and-food-safety-directory
Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.
Is it safe to freeze fruits without sugar?
Yes; sugar is not used as a preservative but only to maintain flavor, color and texture.
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
FAQ
Can you freeze shrimp that has been steamed?
What is the best way to freeze cooked shrimp?
How do you store leftover steamed shrimp?
Is it OK to eat freezer burned cooked shrimp?