How to Cook Frozen Shrimp: A Simple Guide for Delicious Results

Here’s how to cook frozen shrimp! For the most tender, juicy shrimp, use these tips and recipes.

Want to make dinner with that bag of frozen shrimp? Shrimp is a great protein because it’s quick and easy to cook and stays fresh in the freezer for a long time. You can make dinner right away if you pull frozen shrimp out of the freezer, but how do you cook it? Do you have to let it thaw first? Can you just put the frozen shrimp in a pan and heat them up? Here’s what you need to know, along with 20 of our favorite frozen shrimp recipes.

Frozen shrimp can be a handy ingredient to keep stashed in your freezer for quick meals. With a little finesse, you can coax delicious flavor and texture out of frozen shrimp. Here, we’ll cover tips for successful thawed and no-thaw cooking methods. Get ready for tender, juicy shrimp every time!

Thawing Frozen Shrimp

For most applications, properly thawing frozen shrimp first is best. Here are a few thawing tips:

In the refrigerator Place frozen shrimp in a bowl and thaw overnight in the fridge This slow thaw prevents moisture loss.
In cold water Submerge a sealed bag of frozen shrimp in a bowl of cold tap water, changing the water every 30 minutes Defrosts in 1-2 hours
By cooking: You can briefly cook frozen shrimp right from the freezer. But watch closely to avoid overcooking into rubbery territory.
Avoid room temperature: Never thaw shrimp at room temperature. Bacteria can start multiplying rapidly above 40°F.
Pat dry: Whether thawed or unthawed, blot shrimp dry before cooking. This prevents splattering and yields crisper results.

Once thawed, use shrimp within a day or two for optimum freshness and quality. Now let’s look at cooking methods.

Sautéing Thawed Shrimp

A quick sauté is one of the easiest ways to cook thawed shrimp. Just follow these steps:

Pat shrimp dry and season with salt, pepper, herbs or spice blends.
Heat 1-2 Tbsp oil in a nonstick skillet over medium-high heat. Olive, avocado or vegetable oil all work well.
When oil shimmers, add shrimp in a single layer. Don’t overload the pan.
Cook uncovered for 1-2 minutes per side until opaque and lightly browned.
Toss with sauce like lemon-garlic butter or pesto once cooked through.

Pro tips: Get a nice char on the shrimp by using the fond (browned bits) in the pan to make a quick pan sauce. Deglaze with wine or broth.

Grill or Broil Thawed Shrimp

The high, dry heat of the grill or broiler works magic on plump, juicy shrimp:

Toss thawed shrimp with just enough oil to lightly coat.
Season with herbs, spices or dry rubs. Chili powder, paprika and cayenne all shine.
Grill or broil for 2-3 minutes per side until lightly charred.
Watch closely as smaller shrimp can overcook quickly.
Pair with citrus like lime or lemon wedges or make a fast compound butter to top the hot shrimp.

Pro tips: Soak wooden or bamboo skewers 20 minutes before loading up with shrimp. Use two parallel skewers to prevent spinning.

Bake Breaded Thawed Shrimp

For tender, foolproof baked shrimp, a light breadcrumb coating adds heft and crunch:

Pat shrimp dry and dredge in flour, dip in egg wash, then press into panko breadcrumbs.
Arrange in a single layer on a lightly greased baking sheet.
Bake at 425°F for 12-15 minutes, flipping shrimp halfway through.
Toss with melted butter and chopped parsley before serving. Lemon wedges make a bright garnish.

Pro tips: Add Parmesan, paprika or cayenne to the panko for extra flavor. Make ahead by prepping the coated shrimp then refrigerating on the baking sheet.

Simmer Shrimp in Soup or Stew

Adding thawed shrimp to soups and stews right at the end infuses seafood flavor into the broth:

Prepare base soup or stew. Opt for brothy recipes, not thick, creamy ones.
Stir in thawed shrimp during last 5 minutes of simmering.
Cook until shrimp is pink and cooked through, just 1-2 minutes.
Overcooked shrimp will be tough and rubbery.
Garnish with parsley or green onion.

Pro tips: Frozen peas, corn or edamame complement shrimp nicely in soups and stews.

Quick-Cooking Unthawed Shrimp

For weeknight-friendly seafood, you can skip thawing and cook frozen shrimp with a few adjustments:

Use extra-large or jumbo shrimp. Smaller sizes overcook before defrosting fully.
Don’t crowd the pan. Cook in batches for even cooking.
Go low and slow. Opt for medium or medium-low heat to allow gradual thawing.
Avoid heavy breading which can hamper thaw time. Take care not to burn it before shrimp defrosts.
Simmer in broth or sauce rather than searing over high heat.
Watch closely and test doneness early to avoid overcooking into rubbery territory.

With the right techniques, freshly-thawed and straight-from-frozen shrimp both can shine! Adjust methods and cooking times as needed based on shrimp size.

No more bland, chewy shrimp. You’ve got all the know-how for tender, flavorful shrimp dishes using convenient frozen shrimp. Give these tips a try at your next seafood feast!

how cook frozen shrimp

Can you cook frozen shrimp without thawing?

It’s best practice to thaw your shrimp before cooking it to avoid rubbery, overcooked shrimp. It takes just 15 minutes to thaw the shrimp in a bowl of cold water. If you’re in a hurry, boiled or steamed shrimp are the best ways to cook frozen shrimp: add one minute to the cooking time and check often to make sure they’re done.