Shrimp are often frozen right on the boat after being caught. This is the best way to get them to you fresh and tasty. You only need to let them thaw for a few minutes before you can start cooking them in your favorite shrimp recipes.
But keep in mind that you can cook shrimp from frozen and they will still taste great if you’re in a hurry. Weeknight dinners are saved! If you still want to thaw them before cooking though, the info is below.
Shrimp is one of my go-to proteins for quick weeknight dinners The convenience of having it on hand in the freezer is great, but I never seem to remember to thaw it ahead of time! If you’ve ever found yourself in this predicament, you’re probably wondering – what is the best way to quickly and safely thaw frozen shrimp?
Like most frozen foods, there are some right and wrong ways to thaw shrimp. In this guide I’ll walk through the best methods for thawing based on how much time you have before cooking. Follow these tips to thaw frozen shrimp properly without compromising quality or risking foodborne illness.
Overnight Thaw in the Fridge
For ideal flavor and texture, thawing shrimp gradually in the refrigerator overnight is best. Plan ahead and transfer frozen shrimp from the freezer to the fridge 24 hours before needed.
Place the unopened package in a container to catch any drips. Or lay flat in a single layer on a rimmed baking sheet. Refrigeration between 35°-40°F thaws shrimp evenly while preventing bacteria growth.
Allow 12-24 hours thaw time depending on amount – a 1 lb bag may need a full 24 hours. Check after 12 hours; thaw is complete when opaque and flexible.
Cold Water Submersion Thaw
When you’ve got no time for overnight thawing, submerging bags of frozen shrimp in cold water works quickly. The cold temperature of the water thaws shrimp fast without starting to cook it.
Fill a large bowl or pot with cold tap water. Submerge unopened shrimp bag completely and weigh down with a plate if needed. Thaw time can vary based on amount, but allow approximately:
- 1 lb shrimp bag – 45 minutes
- 0.5 lb bag – 30 minutes
- 0.25 lb bag – 20 minutes
Drain, pat dry and use immediately after thawing is complete. Don’t leave at room temperature.
Quick Thaw in a Cold Water Bath
If you’re in a real pinch (we’re talking less than 30 minutes), thaw shrimp by immersing directly in cold water without the bag.
Remove frozen shrimp from packaging and place in a single layer in a large bowl of cold tap water. Smaller amounts will thaw faster in 10-15 minutes. Thaw time can be up to 20 minutes for larger bags.
Stir occasionally and drain immediately once thawed. The direct water contact causes shrimp to absorb some liquid, so this isn’t ideal for a perfect texture. But it works in a crisis!
Microwave Thawing – Not Recommended
It’s tempting to thaw frozen shrimp in the microwave when short on time. But microwave thawing risks partly cooking the shrimp, leading to a rubbery texture.
Uneven hot spots in the microwave can also start cooking shrimp on edges and thinner parts first. For best quality, it’s better to avoid microwave thawing.
Do Not Thaw at Room Temperature
Never leave frozen shrimp to thaw at room temperature. The exterior will thaw first while the center stays frozen, leaving shrimp in the danger zone for bacterial growth for too long.
Room temp thawing also risks overgrowth of harmful bacteria that can cause food poisoning. Always thaw in the fridge or submerged in cold water.
Thawing Tips for Delicious Shrimp
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Regardless of method, raw shrimp is fully thawed when opaque and flexible, with no icy parts remaining.
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Thaw shrimp in its packaging or container to prevent splashing, drips, and contamination.
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Once thawed, use shrimp right away within a day or two for best flavor. Don’t refreeze thawed raw shrimp.
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Add a bit of salt and lemon to thawed shrimp to refresh brininess if it seems diluted after soaking in water.
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For food safety, cook thawed shrimp immediately to an internal temperature of 145°F.
Follow these guidelines and you’ll be ready to cook tender, juicy shrimp straight from the freezer. Never let a forgotten thaw stop you from whipping up succulent seafood dishes on busy weeknights!
Here’s How To Thaw Shrimp Quickly:
Put the shrimp in a bowl that’s twice as big as the shrimp you have. Here I have 24 medium shrimp (51-60 count) and I’ve used a medium bowl.
Put the bowl in the sink and fill with cold water.
Keep the tap running gently until the shrimp are defrosted. This will take about 5 minutes.
The shrimp are fully thawed when they are no longer solid white but soft and somewhat see-through. Here is a shrimp that is still frozen. It is whiter and less clear than the shrimp in the bowl that has been defrosted.
Once the shrimp are defrosted, it’s time to cook them up.
How To Cook Your Defrosted Shrimp
Here are my some of favorite methods to cook your thawed shrimp. Enjoy!
How to Defrost Shrimp Fast – The Quickest, Easiest Way to Defrost Frozen Shrimp
How do you thaw shrimp?
Submerge the bag in a bowl or basin of cold water. Ensure that the shrimp are fully covered. Change the water every 30 minutes to maintain a cold temperature. The shrimp should be thawed and ready to use within 1-2 hours. 3. Thaw Shrimp in the Refrigerator Thaw the shrimp in the refrigerator for a few hours.
Can frozen shrimp be thawed before cooking?
Yes, you can thaw frozen shrimp before cooking. There are two methods: if you’re planning dinner in advance, thaw frozen shrimp in the refrigerator 24 hours before you need to cook with them. Be sure to place the frozen shrimp in a bowl or a plastic bag to thaw.
How do you reseal frozen shrimp?
To do this, simply place the frozen seafood into a resealable bag, press out the air, and seal it closed. Place the bag of shrimp into a large bowl filled with cold water and use a plate of small heavy object to weigh the bag down and keep the shrimp submerged in the water.
How do you defrost shrimp?
To defrost shrimp quickly, according to the Food and Drug Administration (FDA), transfer them to a sealed plastic bag and submerge in cold water for about 45 minutes, or until they’re completely thawed. Once thawed, pat each shrimp dry with a paper towel to remove excess moisture.