While shopping for frozen shrimp, check each package for a symbol reading “IQF,” which stands for “Individually Quick Frozen. ” This means each shrimp has been frozen separately, which reduces clumping and improves flavor and texture. It’s important that your shrimp be deveined. It’s practically impossible to devein shrimp while they’re still frozen or after they’ve been cooked, and it will take much longer if you wait until after they’ve thawed. [2] X Research source
If you don’t have a colander or strainer, try leaving the bag sealed and running some cool water over it in the sink to thaw it. It’s time-consuming, but it will get the job done. You can also place the exact amount of shrimp you want to cook in a separate resealable plastic bag before continuing if you don’t want to prepare the entire bag at once.
To speed up the thawing process, leave a small stream of fresh water trickling into the bowl to continually replace the water that’s grown cold. [5] X Research source
There should be no visible ice crystals or standing water on the surface of the shrimp when you’re done.
While it’s not necessary to give your shrimp a preliminary warmup, it can be a useful step if you want to make sure they don’t make the dish you’re preparing soggy.
To save yourself some time, let your tap run until it’s as hot as it can get before you begin filling your pot to increase the starting temperature of your water. If you boiled your frozen shrimp to finish thawing them, you can skip straight to cooking them in the same water.
Adding the shrimp before your water reaches a boil can lower its temperature, causing the shrimp to take longer to cook and leaving it rubbery as a result.
Fresh herbs like parsley, thyme, or cilantro can also be used to impart zesty, pungent, and savory notes. Let your flavorings simmer for about 5 minutes in order to bring out their full flavor.
Stir your shrimp periodically as they boil to make sure they all heat evenly. There’s no need to wait for all of your shrimp to float. Once you notice a half a dozen or so pop up, it will be safe to take them off the stove.
If you’re making shrimp cocktail or plan on reheating your shrimp later, plunge them into an ice bath for a few seconds, then drain them again. This will prevent them from overcooking accidentally. [13] X Research source For maximum flavor, serve your boiled shrimp hot with melted butter and a dash of Old Bay Seasoning. If you end up with uneaten shrimp, transfer them to an airtight storage container and stick them in the refrigerator. They should keep for up to 3 days. [14] X Research source
You can also use a conventional bake or convection setting at around 400 °F (204 °C), though broiling your shrimp will improve their texture and help them cook faster. [16] X Research source
Lemon pepper is another popular seasoning choice for broiled shrimp and similar seafood dishes. The quantities of spices listed here should be just right for about 1⁄2 pound (230 g) of shrimp. If you’re preparing more or less, adjust your proportions accordingly.
Giving your shrimp some room to breathe will help them cook faster and more consistently. Use a baking sheet or broiler pan with raised edges to prevent the shrimp from sliding off.
You’ll know your shrimp are done when they turn a pale pink color, with a small amount of visible browning around the edges. [21] X Research source If your oven has a light inside, switch it on so you can keep an eye on your shrimp as they cook.
Allow your shrimp to cool for 2-3 minutes before serving them up. Avoid handling the baking sheet in the meantime, as it will be extremely hot. Place your leftovers in an airtight container and put them in the refrigerator, where they’ll stay fresh for about 3 days. [22] X Research source
For best results, choose an oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. [24] X Research source Olive oil works great for this! Be careful not to let your skillet get too hot, especially if you’re using butter. Doing so could cause your cooking fat to scorch, resulting in a burnt, acrid taste. You’ll have the easiest time sautéing 1⁄4–1⁄2 pound (110–230 g) of shrimp at a time.
Be careful not to overcook your aromatics, or they could cause your shrimp to taste burnt. They’ll most likely only need about 30-45 seconds in the skillet.
Feel free to dust your shrimp with about 1/2 of a teaspoon each of salt, pepper, chili powder, curry spice, and cayenne pepper at this point, or season them to your own personal taste. [27] X Research source Shrimp cook quickly, so make sure you don’t walk away and leave the skillet unattended, or they could burn.
Finish your sautéed shrimp with a drizzle of melted butter or a sprinkle of freshly-minced savory herbs, such as parsley, cilantro, or dill. [28] X Research source Refrigerate your leftovers in an airtight container and try to consume them within 2-3 days.
