How to prepare frozen shrimp

Shrimp is used in a wide range of delicious dishes, and when you're short on time, frozen shrimp can be a quick and easy dinner solution. Thawing shrimp takes under 20 minutes with cold water, and once thawed, you can either fry or boil them. However, you can also cook shrimp directly from frozen without thawing them first.

Place the shrimp in the fridge and leave them overnight. This method is time-consuming but simple. Just take the shrimp out of the freezer, put them on a covered plate, and place them in the fridge to thaw overnight.

• Once thawed, you can prepare your dish with the shrimp.

Soak the shrimp in salt water for about 20 minutes. To help the shrimp thaw faster, add 2 tablespoons (34g) of salt to 4 cups (1 liter) of cold water. Remove the shrimp from the bag and place them in the water, ensuring they are submerged. Let them soak for about 20 minutes.

• Drain the water after the shrimp has thawed, and the shrimp should feel soft to the touch, not firm.
• The salt will enhance the shrimp's flavor.
• Do not refreeze thawed shrimp without cooking them.

Thaw shrimp under running water for the fastest method. Place the shrimp in a strainer and hold it under running water. Gently stir the shrimp to ensure the water contacts all of them efficiently. This method typically takes 5-10 minutes to thaw the shrimp.

• Be sure to use cold water for thawing. Hot water may cook the shrimp.
• Do not refreeze shrimp without cooking them first.

Avoid thawing shrimp in the microwave. While you can thaw shrimp in the microwave, the shrimp will start cooking during the thawing process. This method also results in tougher shrimp meat.

Boil shrimp in salt water. Add 2 tablespoons (34g) of salt and 8 cups (2 liters) of water to a pot. Bring the water to a boil, then add the shrimp. This amount of water is enough to boil about half a kilogram of shrimp. Once the water boils again, reduce the heat and cook for 3-6 minutes until the shrimp turn pink and opaque.

• The shrimp will float when cooked.
• To finish boiling the shrimp, rinse them under cold water.
• You can keep the shrimp shells on while boiling.

Split and grill shrimp. First, preheat the grill. If using a gas grill, set the heat to medium. For charcoal grilling, let the charcoal burn for a while to stabilize before placing the shrimp on the grill. Slice along the back of the shrimp to create a gap, then spread them open. Place the shrimp on the grill and cook until they turn pink and opaque, usually taking about 3-5 minutes.

• If the shrimp still have their shells on, simply remove the legs and place them on the grill. You can still spread the shrimp open even without peeling the shells.
• Brush a little oil or butter on the shrimp before grilling to enhance the flavor.

Pan-sear the shrimp. Place a skillet on the stove and heat it on high. Add one or two small pieces of butter along with a spoonful of olive oil. Once the oil is hot and the butter has melted, add minced garlic (1-2 cloves) to the pan and cook for 30 seconds to 1 minute. Add the shrimp, sprinkle with a little salt and freshly ground black pepper. Avoid overcrowding the pan, depending on its size. Cook for 3-5 minutes, stirring frequently.

• Turn off the heat once the shrimp turns pink.
• Make sure to pat the shrimp dry before adding them to the pan to ensure they cook properly.
• Although you can leave the shells on when pan-searing, it’s easier to peel them while they’re still raw rather than after cooking.

Rinse the shrimp to remove ice crystals before grilling or pan-searing. Place the shrimp in a colander and rinse briefly under cold water. This will help break up the frozen ice blocks and remove any ice crystals that have formed on the shrimp.

• If you're using a wet cooking method like blanching or simmering, just tap the shrimp bag on the stove surface to break the frozen ice blocks. There's no need to rinse them.
• For these methods, you can either leave the shells on or peel them off.

Blanch the shrimp with spices in boiling water. Measure out water in a small pot, place it on the stove, and heat over high heat. Stir in salt and your favorite spices. Once the water boils, remove the pot from the heat and stir the shrimp in. Cover the pot. The shrimp will cook in about 5-6 minutes, turning pink and opaque.

• Add other seasonings and flavors such as half a lemon, 3-4 garlic cloves, a quarter of an onion, a handful of parsley, and/or 12-15 black peppercorns. You can estimate the spices by hand, as the exact amounts are not crucial.
• For 8 cups (2 liters) of water, use about 1/2 teaspoon (2.5g) of salt, which will be enough to blanch 500g of shrimp.

Grill shrimp in the oven. Position the grill rack in the oven, about 15 cm from the heating element. Preheat the oven for 10 minutes. Rinse the frozen shrimp briefly and marinate them in your favorite seasoning blend, such as Cajun spice mix. Once the grill rack is hot, wear oven mitts to remove the rack and place the shrimp on it. Return the rack to the oven and cook for about 5 minutes.

• You can make your own Cajun seasoning or buy a pre-made mix. Alternatively, you can use taco seasoning or sprinkle some rosemary, basil, and garlic powder on the shrimp.
• The shrimp will curl up slightly as they cook.
• If the shrimp are clumped together when placed on the rack, use tongs to separate them.

Pan-sear shrimp with oil and garlic. Heat a skillet over high heat and add a tablespoon of olive oil along with a few small pieces of butter. Cook 1-2 minced garlic cloves for about a minute. Pat the shrimp dry and add them to the pan, then sprinkle with a little salt and pepper. Fry for 5-7 minutes, stirring occasionally until the shrimp turn pink.

• Don’t overcrowd the pan to ensure the shrimp cook evenly.

• Colander
• Pot or pan
• Heat-resistant gloves
• Salt
• Cooking oil or butter (optional)
• Spices (optional)

• Do not thaw shrimp at room temperature without using water, as the slow thawing process allows bacteria to grow.