How to Freeze Shrimp to Keep Them Fresh and Tasty

You should always have frozen shrimp on hand, whether you bought them because they were on sale at the store, because you bought more than you needed, or because you often use them for quick meals during the week. Want to know how to freeze shrimp at home? Read on for tips on how to freeze both raw and cooked shrimp.

Shrimp are a delicious and healthy protein that can be enjoyed year-round. When fresh shrimp are in season or on sale, it’s a great idea to buy extra and freeze some for later Properly frozen shrimp will retain their flavor, texture and nutrients for up to 3-6 months

Freezing shrimp at home is easy to do. Here are the basic steps for freezing both raw and already cooked shrimp, plus tips for thawing and storage.

Why Freeze Shrimp?

Shrimp have a relatively short shelf life in the fridge. Raw shrimp will only stay fresh for 1-2 days while cooked shrimp lasts just 2-3 days.

Freezing allows you to preserve shrimp for months, so you can enjoy seasonal favourites and bulk deals long after purchase It also gives you a quick protein to thaw for meals and recipes on busy nights.

The freezing process stops bacteria growth and enzyme activity that causes food spoilage. Done correctly, it preserves taste, texture and nutrition.

Tips for Freezing Shrimp

Follow these guidelines for best results when freezing shrimp:

Buy fresh, quality shrimp to start with. Poor quality shrimp won’t freeze well.
Freeze shrimp as soon as possible after purchase or cooking. Don’t leave it sitting in the fridge.
Use shallow containers or spread shrimp in a single layer on baking trays to freeze quickly.
Exclude as much air as possible from packages. Vacuum seal or compress storage bags.
Label packages with type and date before freezing. Track shelf life.
Store shrimp below 0°F (-18°C) for longest shelf life. Don’t let it thaw during storage.
Glaze raw shrimp with ice water before freezing to help retain moisture.
Freeze shrimp in shell or brine for best texture and flavor.

How to Freeze Raw Shrimp

Follow these steps:

Rinse shrimp under cold water and remove heads. Leave shell on.
Make a brine by mixing 2 Tbsp salt per 1 quart water.
Place shrimp in freezer container and cover with brine solution. Leave 1-inch headspace.
Seal container and freeze immediately.

Raw shrimp can be frozen in shell up to 3-6 months. The shell helps protect texture and flavor. Freezing in brine also helps retain moisture.

If space is limited, you can peel raw shrimp before freezing. But they may dry out faster. Place peeled shrimp in single layer on tray until frozen, then package.

How to Freeze Cooked Shrimp

For cooked shrimp:

Peel and devein shrimp. Discard shells, tails, heads.
Arrange shrimp in single layer on baking tray. Freeze until solid.
Transfer frozen shrimp to moisture-proof bags or containers, excluding air.
Or, glaze shrimp with ice water before freezing for extra protection.
Seal and return to freezer immediately.

The freezing process can damage the delicate texture of cooked shrimp. Peeling before freezing helps prevent freezer burn. Flash freezing in a single layer keeps shrimp loose, not frozen together.

Vacuum packaging or a protective glaze provides extra insulation against ice crystals that can dry shrimp out.

Thawing Frozen Shrimp

Always thaw frozen shrimp properly before use:

Thaw in fridge overnight, allowing about 6-12 hours.
Thaw in bowl of cold water, changing water every 30 mins. About 1 hour thaw time.
Microwave on defrost setting if cooked shrimp. Stop and stir every minute.
Cook frozen shrimp directly in soups, stir fries or other hot dishes.

Never thaw shrimp at room temperature more than 2 hours. Bacteria can start growing again as it thaws.

Cook or refreeze thawed shrimp within 1-2 days for food safety. Don’t refreeze more than once.

How Long Does Frozen Shrimp Last?

Properly frozen, unspoiled shrimp that stays constantly frozen can technically last indefinitely.

However, the quality will decrease over time. Flavor, texture and moisture content can deteriorate.

For best quality and flavor, use frozen cooked shrimp within 3 months and raw shrimp within 6 months. Discard any shrimp with an off color or smell after thawing.

Tips for Storing Frozen Shrimp

Set freezer to 0°F (-18°C) or below. Temperature fluctuations degrade quality faster.
Avoid overpacking freezer. Air needs to circulate freely for even, fast freezing.
Place new packages against walls or bottom of freezer where it’s coldest.
Keep door shut tight and unopened as much as possible.
Use oldest shrimp first to rotate stock. Don’t keep any package longer than 6 months.

Proper, constant freezing temperature and limited air exposure are key to long freezer life. Rotate stock regularly to use shrimp at peak quality.

Freezing Shrimp for Recipes

Shrimp freeze well for later use in seafood recipes like:

Shrimp scampi
Shrimp tacos or fajitas
Shrimp fettuccine alfredo
Shrimp salad
Shrimp pizza
Shrimp po’ boy sandwich
Gumbo, jambalaya or etouffee

Prepare favorite recipes or sauces ahead and freeze with thawed shrimp for quick meals.

Casseroles and breaded shrimp like shrimp cakes also freeze well. The extra ingredients help protect texture.

Freezing Other Seafood

The same basic principles apply when freezing other types of seafood:

Fish fillets – Glaze with ice water or lemon juice before freezing for protection. Freeze in single layer then package.

Clams, mussels, oysters – Freeze live shellfish in shells or shucked in own liquor.

Crab – Freeze cooked meat in airtight container or with preparation like cakes.

Lobster tails – Blanch briefly before freezing.

Scallops – Freeze in single layer on tray unless glazing.

Frozen seafood keeps your favorite fish and shellfish fresh for months to come, letting you prepare delicious seafood dishes any time. Follow these tips for best quality frozen shrimp, fish and more.

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