Shrimp are one of those versatile proteins that can be prepped ahead of time and kept on hand for quick weeknight meals. Freezing is the best method for storing fresh shrimp long-term while preserving quality and taste. With a few easy steps, you’ll have frozen shrimp ready to pull out whenever a recipe calls for it.
As a home cook and food blogger, I rely on my freezer shrimp stash for easy shrimp tacos, shrimp scampi, and all kinds of seafood pasta dishes. Over the years, I’ve honed my technique for preparing and freezing shrimp. Read on for my tried-and-true process.
Selecting Shrimp for Freezing
When buying shrimp to freeze, freshness is key. Look for raw, shell-on shrimp that have been harvested and frozen quickly to lock in flavor and texture. Avoid shrimp that smell fishy or have signs of spotting or drying. IQF (individually quick frozen) shrimp are a good option, as they are frozen right on the boat. Farm-raised shrimp from the U.S. also tend to provide consistent quality.
For versatility, choose mid-sized (26-30 or 31-35 count) shrimp Jumbo shrimp are great for shrimp cocktails, while smaller shrimp work well in dishes where they’ll be chopped, like shrimp fried rice
When possible, buy shrimp in bulk or larger bags to save money Just make sure to break them down into meal-sized portions before freezing
Prepping Shrimp for the Freezer
Before freezing, it’s important to prep your shrimp properly. Here are the key steps:
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Peel the shells: Leave the tails on for presentation, if desired. The shells can impart a “fishy” flavor over time.
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Devein the shrimp: Use a paring knife to make a shallow cut along the back and remove the digestive vein. This also prevents the dark vein from discoloring the shrimp as it freezes.
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Rinse thoroughly: Give the peeled, deveined shrimp a good rinse under cold running water. This washes away any grit or bacteria on the surface.
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Pat dry: Use paper towels to absorb excess moisture from the surface of the shrimp. Getting them as dry as possible prevents ice crystals from forming during freezing.
Tip: For butterflied shrimp, make horizontal cuts halfway through the shrimp bodies before removing shells/veins. This lets them lie flat when cooking.
Freezing Shrimp
When it comes time to actually freeze the shrimp, I like to use one of two methods:
Baking Sheet Method
This technique keeps shrimp from clumping together in a solid block, so you can take out just what you need.
- Arrange shrimp in a single layer on a parchment-lined baking sheet, making sure they don’t overlap.
- Place in freezer until completely firm, about 2 hours.
- Transfer to zip-top freezer bags, removing excess air before sealing.
Freezer Bag Method
For those short on time, you can skip the baking sheet step.
- Place prepped shrimp directly into quart- or gallon-sized freezer bags.
- Lay bags flat and distribute shrimp in a single layer.
- Seal bags carefully, squeezing out excess air. This prevents freezer burn.
For both methods, label bags with contents and freeze-by date (3 months from freezing date). Store flat in freezer for maximum surface contact.
Pro Tip: Add a few drops of lemon juice per quart bag to help prolong color and flavor. The acidity inhibits bacterial growth.
Thawing and Using Frozen Shrimp
When ready to cook, thaw frozen shrimp overnight in the refrigerator. This gradual method prevents moisture loss. For faster thawing, place bags under cold running water or submerge sealed bags in a bowl of cold water, changing the water every 30 minutes until thawed.
Avoid thawing shrimp at room temperature, as bacteria can multiply quickly. Cook thawed shrimp within a day or two for food safety and quality.
Most recipes call for thawed shrimp, but you can add frozen shrimp directly to soups, curries, and pasta dishes at the end to cook through gently. Adjust cooking time as needed.
Precooked, frozen shrimp can be added directly to salads, wraps, and dips to heat through.
Answering Common Freezing Questions
Freezing shrimp at home is simple, but there are a few nuances that can impact quality. Here are answers to some of the most frequently asked questions:
Can you freeze cooked shrimp?
Yes, cooked shrimp freezes well for up to 3 months. Cool fully before freezing.
Should you freeze shrimp in or out of the shell?
For longest shelf life, peel before freezing. The shells can degrade and impart off flavors over time.
Can you refreeze thawed shrimp?
It’s unsafe to refreeze thawed shrimp. Cook within 1-2 days of thawing.
Can you freeze raw shrimp in marinade?
Yes, but drain off excess marinade, which can turn texture mushy when frozen.
How do you freeze breaded shrimp?
Breaded shrimp freezes best if you bread it right before freezing on a sheet pan.
Can you season shrimp before freezing raw?
Avoid adding seasonings before freezing raw shrimp. The flavors can become overly concentrated.
Is it better to freeze shrimp wet or dry?
Pat shrimp very dry before freezing. Excess moisture leads to ice crystals and freezer burn.
Can you freeze cooked shrimp in sauce or butter?
Yes, freeze sauce or butter-coated shrimp in an airtight container leaving 1⁄2 inch of headspace.
How do you freeze shrimp tempura?
Freeze the tempura batter coated shrimp in a single layer on a sheet pan before transferring to bags.
Should you freeze shrimp heads on or off?
For best flavor, freeze shrimp with the heads removed. The heads can impart off tastes when frozen.
Storing Frozen Shrimp Safely
To keep your frozen shrimp in top condition for months, be sure to:
- Wrap tightly and squeeze out excess air from bags
- Seal containers airtight
- Freeze immediately at 0°F or below
- Avoid overstuffing freezer bags
- Keep thawed shrimp refrigerated and cook within 1-2 days
- Store away from freezer door to avoid temperature fluctuations
With proper handling, homemade frozen shrimp stays delicious and ready to cook anytime. It makes whipping up seafood dishes a breeze on hectic nights. Just remember to label and rotate your stock using the freeze-by dates. Enjoy your endless options for easy shrimp meals!
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Freezing your shrimp will preserve it for up to 6 months without losing flavor. If your shrimp is fresh, remove the heads and shells and rinse it under running water. Then, prepare a brine solution with 2 tablespoons of salt per quart of water. Fill a container that can be sealed with your brine solution. Put the shrimp in the container and put it in the freezer. To keep the shrimp from sticking together after it’s been cooked, put it in the freezer on a baking sheet. Once its frozen, transfer it to sealable freezer bags and return it to the freezer. For more tips, including how to thaw frozen shrimp, read on!.
StepsMethod
- 1 Pick the shrimp meat from the shells. Cooked shrimp keeps best if its been shelled before freezing. Take off the shells and tails by hand, and if you didn’t take the head off while cooking, snap it off. 1. Don’t leave shrimp that has been cooked out on the counter for more than two hours. Do not shell all the shrimp at once. Instead, put them in the fridge between breaks. For freezing, you don’t have to take out the big vein on the shrimp’s back, but you can if you want to.
- 2 Boil the shrimp for about 10 minutes. Bring water to a boil in a pot, then add the shrimp. Let them cook on low heat for 10 minutes to get rid of any bacteria or shell pieces that are still there. If you’re ready to freeze the shrimp, you don’t need to cook it first. This step gets rid of any harmful bacteria in cooked shrimp. Advertisement .
- 3. Put the shrimp that has been cooked on a baking sheet and freeze it. Take the shrimp out of the pot and spread them out evenly on a baking sheet. Put them in the freezer until they are hard to the touch and firm. This will keep the cooked shrimp from sticking together, which is bad because cooked shrimp stays fresh best when kept separate. [3] To keep the shrimp from going bad, freeze them within one to two days of boiling them. If you don’t have enough room in the fridge to keep cookie sheets for a long time, don’t worry. Once they’ve frozen, you can store them in smaller containers.
- 4 Pack the shrimp in large freezer bags. Once the shrimp are frozen, take the cookie sheet out of the freezer and put the shrimp in bags that can be sealed. Pull out as much air as you can from the bags as you seal them. Then, put them in the freezer. [4] Write the date on the bags before you put them in the freezer. So you’ll know how long you have left before they change.
- 5 Store frozen shrimp for 3-6 months. Shrimp that has been frozen can be kept for up to six months. As soon as the 3 months are up, try to use the shrimp. [5] The shrimp won’t go bad as long as they stay frozen, but they may get freezer burn. [6] .
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How do you Freeze frozen shrimp?
Wash the shrimp under running water. Place the shrimp in a bowl and place them under your sink’s faucet. Turn on the water and rinse them thoroughly, removing any visible debris if you notice any. Getting the shrimp wet before freezing them creates an icy glaze that helps them stay preserved longer. Pack the shrimp in rigid containers.
Can you freeze shrimp after boiling?
Freeze the shrimp within 1-2 days after boiling them to keep them from spoiling. If you don’t have enough space to keep cookie sheets in the fridge long-term, don’t worry—you will store them in smaller containers after they’ve frozen. Pack the shrimp in large freezer bags.
Can shrimp be frozen?
The best way to freeze shrimp is directly from the refrigerator (make sure to let them chill a bit before moving them to the freezer); simply place the shrimp in freezer containers or freezer-safe storage bags and seal them with an inch of clearance from the top. These steps will help ensure that you maintain the crustacean’s integrity.
How do you defrost frozen shrimp?
If you need the shrimp defrosted in a hurry, you can also zip them into a plastic storage bag (if they’re not already in one) and fully submerge in a bowl of cool water for 20 to 30 minutes. Use a plate to weigh the bag down if necessary, then pat the shrimp dry after thawing with a paper towel.