Shrimp cooks quickly. The key is to take them out before they get tough and let them cool down to stop the cooking. Your shrimp will be ready in less than 5 minutes! Easy Peasy. You may be wondering what I did with all these boiled shrimp.
First, I mustered up all of my self-control not to devour them after I finished taking pictures. I then cut them up and added them to the best shrimp and avocado salsa (a recipe can be found here).
Shrimp is a versatile and healthy seafood that can be prepared in endless ways. Many grocery stores sell cooked shrimp that has already been peeled, deveined, and sometimes seasoned. While convenient, you still need to know how to properly reheat and cook pre-cooked shrimp to avoid overcooking.
In this comprehensive guide we’ll cover everything you need to know about reheating and cooking store-bought cooked shrimp.
How to Know If Shrimp is Pre-Cooked
When buying shrimp at the grocery store or market, check the packaging to see if it’s marked as “cooked,” “pre-cooked,” or “ready to eat.” This means the shrimp has already been cooked once by the manufacturer.
Pre-cooked shrimp is often sold peeled, deveined, tail-off, and sometimes seasoned. It may be sold frozen or refrigerated. The benefit of pre-cooked shrimp is that it saves time since you don’t have to do the initial cooking and peeling yourself.
However, pre-cooked shrimp still needs to be reheated or incorporated into recipes properly to avoid overcooking and a rubbery texture.
Thawing Pre-Cooked Shrimp
If your shrimp is frozen, you’ll need to thaw it first before cooking. Here are some safe methods:
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Refrigerator: Place frozen shrimp in a bowl and thaw overnight in the refrigerator. This is the safest thawing method.
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Cold Water Place shrimp in a leak-proof bag and submerge in cold water, changing the water every 30 minutes Thaw for about 1 hour
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Microwave: Microwave frozen shrimp at 50% power in 30 second intervals until thawed. This is the fastest method.
Once thawed, peeled shrimp may have a dark vein along the back. Use scissors to snip and remove the vein. Rinse the shrimp under cold water and pat dry.
How to Reheat Pre-Cooked Shrimp
Pre-cooked shrimp can be quickly reheated using several methods
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Pan Fry: Heat 1 tsp oil in a skillet over medium heat. Add shrimp in a single layer and cook for 2-3 minutes per side until hot.
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Bake: Place shrimp on a baking sheet and bake at 375°F for 4-5 minutes until heated through.
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Microwave: Microwave shrimp on high in 30 second intervals, stirring in between, until hot.
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Simmer: Add shrimp to a pan with 1/4 cup broth or water. Gently simmer for 2-3 minutes until heated through.
Only reheat shrimp until hot, about 145°F internal temperature or 2-5 minutes. Shrimp overcooks quickly and can become rubbery.
How Long to Cook Raw Shrimp
If starting with raw, uncooked shrimp, cook times will vary based on size:
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Colossal shrimp (12/lb): Boil 3-4 minutes, Grill 4 minutes per side
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Jumbo shrimp (15/lb): Boil 2-3 minutes, Grill 2-3 minutes per side
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Large shrimp (36/lb): Boil 1-2 minutes, Grill 1-2 minutes per side
The shrimp is done cooking when the flesh is opaque and pink. Immediately transfer to ice water to stop further cooking.
Tips for Cooking Shrimp
Follow these tips for perfect cooked shrimp every time:
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Don’t overcook: Shrimp cooks very quickly. It can go from perfectly cooked to rubbery and tough in seconds.
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Use a thermometer: Cook shrimp to an internal temperature of 140-145°F. This prevents overcooking.
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Butterfly large shrimp: Cutting along the back of large shrimp helps them cook faster.
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Cook in batches: Cook shrimp in small batches to prevent crowding the pan which steams instead of sears.
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Chill immediately: Shock shrimp in an ice bath after cooking to stop carryover cooking.
How to Use Already Cooked Shrimp
Pre-cooked shrimp is versatile and can be used in a variety of dishes:
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Salads: Toss cooked shrimp on top of leafy green or pasta salads.
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Tacos: Add shrimp to corn tortillas with cabbage, avocado, and citrus crema.
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Sandwiches: Serve shrimp rolls in split hot dog buns with lettuce and cocktail sauce.
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Pasta: Combine shrimp with linguine, clams, white wine, and garlic.
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Seafood Boil: Quickly reheat shrimp with sausage, corn, and potatoes for a one-pot meal.
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Ceviche: “Cook” shrimp by marinating in citrus juice and serve with avocado and tortilla chips.
Common Mistakes
Avoid these common mistakes when cooking pre-cooked shrimp:
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Overcooking – Shrimp becomes rubbery, chewy, and loses its moisture when cooked too long.
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Underseasoning – Pre-cooked shrimp often lacks flavor. Be sure to season it before or after reheating.
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Crowding the pan – Too many shrimp steam instead of browning. Cook in a single layer.
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Not chilling – Shocking in ice water stops carryover cooking for tender shrimp.
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Reheating improperly – Microwaving makes shrimp rubbery. Use stove or oven for best texture.
Frequently Asked Questions
How do you know when pre-cooked shrimp is bad?
Signs that pre-cooked shrimp has gone bad include an ammonia smell, mushy texture, dull color, or mold growth. Discard any shrimp that smells off or is slimy.
Can you reheat cooked shrimp more than once?
It’s best to avoid reheating cooked shrimp more than once. The texture deg
How to Boil Shrimp:
Watch my quick video on how to peel and devein shrimp here. 1. Put the shrimp shells, 1 tablespoon of garlic salt, 1/2 teaspoon of black pepper, and a bay leaf in a large saucepan. Add 8 cups water and bring to a boil over med/high heat.
2. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.
Use them in any recipe that calls for cooked shrimp, like that shrimp salsa I can’t wait to share with you. Serve with your favorite cocktail sauce. I’ll post it A. S. A. P.
P. S. What is your favorite, I mean VERY favorite shrimp recipe? Or do you just like them dipped in cocktail sauce? Yum!
Ingredients for Boiled Shrimp:
1. 15 pounds of raw shrimp, which is about 1 pound when cooked