How to Thaw Shrimp

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Frozen shrimp are a staple in my house, and because they defrost so quickly, that means a great dinner can be on the table super fast. There are a few ways to thaw shrimp safely and quickly, and you’ll find the simple instructions right below. The first method will take a day in the fridge; the second method should take less than 30 minutes.

Did you know that almost any shrimp you buy at a store have previously been frozen? It’s true! When you think about how long it takes to get shrimp from the waters (whether those waters are in the Gulf of Mexico or Asia or Central or South America or elsewhere) to the store, that makes total sense. Also, even when you are buying shrimp from a fishmonger or seafood counter that are thawed and laid out on ice, they were almost certainly previously frozen.

How to Thaw Shrimp: Frozen shrimp are perfect for fast weeknight dinners. Here are the safest, quickest, and easiest ways to defrost shrimp!

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Buying Frozen Shrimp Is OK!

This is why you should never be apprehensive about buying frozen shrimp! In fact, when you purchase frozen shrimp, you can have the ability to defrost them right before you cook them, so you know they will be at their freshest. No need to race against the clock to cook those thawed shrimp within a day. Simply defrost them yourself when you are ready to make your shrimp dish, and in a very short time, you’ll be ready to get cooking.

In short, frozen shrimp offer the most flexibility, the best flavor, the firmest texture, and perfectly great quality all around. (I once got to go on a shrimp trawler in South Carolina and help bring in a haul of fresh shrimp — and then I froze them myself within an hour — talk about freshly frozen shrimp! Three months later, they were spectacular).

There are several ways to defrost shrimp. The one you choose (below!) will probably depend on how quickly you plan to cook them!

How to Thaw Shrimp In the Fridge

Frozen shrimp will thaw in the fridge overnight, and this is the optimal way to thaw them. Unless you have monster-sized shrimp or a massive block of shrimp, 24 hours should be sufficient. When the shrimp are pliable, they are ready to use.

1. Place the packaged frozen shrimp in a bowl: You can keep the shrimp in their original packaging (if they are already in a sealed bag). Place the bag or package on a rimmed baking sheet or in a shallow bowl in case it leaks. The amount of of time this will take depends on how big a block/package of frozen shrimp you have and what size the shrimp are. Larger shrimp will take longer to defrost. And larger blocks or packages of shrimp will also take additional time.
2. As they start to thaw: Break the shrimp blocks into smaller chunks will help them defrost faster.

3. Dry the shrimp: Unless you are poaching them, you want to dry the shrimp well before cooking so they will be able to get a bit of color when sautéed or baked. To do this, peel the shrimp (unless you are planning to cook them in the shell). Spread the peeled shrimp out on a surface lined with a clean dish towel or dry paper towels to soak up excess moisture. Blot with another dish towel or more paper towels.

How to Quickly Defrost Shrimp

When you need shrimp asap, cold water will help you defrost them safely in about 30 minutes.

1. Fill a large bowl with cold water.
2. Seal up the shrimp: If your shrimp are sealed in a bag, you are good to go, but if the shrimp are not in an airtight bag, you’ll want to transfer them to a sturdy plastic bag with a secure zipper top closure.

3. Submerge the shrimp: Place the bag in the cold water. Place a bowl or something with some weight on top of the shrimp so that they stay submerged in the cold water.

4. Defrost the shrimp: Keep the shrimp in the water for about 25 to 30 minutes until the shrimp are thawed. Every so often, use your hands to try and separate the shrimp around in the bag without opening it, so that they defrost more quickly and evenly. When they are pliable, they are good to go.
5. Remove the shrimp from the bag. 
6. Dry the shrimp. Unless you are poaching them or adding them to a soup or stew, you want to dry the shrimp well before cooking. Simply place them between clean towels and pat them dry(see above for full details).

FAQs

What to Avoid

• Defrosting the shrimp at room temperature – This could allow bacteria to form.
• Using hot water to defrost the shrimp – Again, this could allow bacteria to form and also begin poaching or cooking the shrimp.
• Running water – Shrimp can also be thawed by placing them in a colander and running cold water over them. However, this wastes a lot of water, so I don’t recommend it.
• Using the microwave – Because shrimp defrost and cook so quickly, it is very hard to control the defrosting process in a microwave. By the time some of the inner shrimp in a pile are thawed, the outer shrimp might begin to cook. This will result in unevenly cooked shrimp when you prepare them in your finished dish. Shrimp can also become tough and chewy when defrosted in the microwave.
• Avoid any frozen shrimp with dark spots – These indicate that the shrimp were less than fresh when they were frozen.

How to Devein Shrimp

The vein of the shrimp is actually the intestine (I know, ick). It can add a gritty consistency, and also look off-putting. You can devein the shrimp before or after cooking them, depending on when you remove the shells.

First, peel the shrimp. You can leave the tail on or off, depending on how you plan to serve the shimp. Use a paring knife to slice down the back (the outer curve), cutting about 1/4-inch into the shrimp to reveal the vein. Remove the vein with your fingers, or scrape it out with the paring knife. Discard the vein.

Also see How to Sauté Shrimp and How to Make Shrimp in the Air Fryer.

Recipes With Shrimp

Sauteed Shrimp with Vegetables

Shrimp Ceviche

Shrimp Po Boy

Easy Shrimp Scampi

Creole Shrimp

Honey Garlic Shrimp

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