Whether it’s because they were on sale at the supermarket, you bought more than you needed, or you frequently turn to them for quick weeknight meals, frozen shrimp are a great item to have on-hand. Wondering how to freeze shrimp at home? Below you’ll find advice for how to freeze shrimp, both raw and cooked.
To freeze cooked shrimp, quickly chill them. Package in freezer containers or bags, leaving a quarter-inch head space; then seal and freeze. The recommended shelf life is three to six months.
How to Freeze Shrimp
- Remove heads, rinse briefly, and pack the shrimp in rigid containers such as yogurt tubs.
- Pack them in carefully so there’s as little space between them as possible. Leave an inch of space at the top. Pour in a strong brine (2 tablespoons salt per quart of water) to cover the shrimp, leaving at least ½ inch of head space.
- Freeze.
Frozen shrimp will keep for about three months at 0° F, a bit longer at -10°. Thaw shrimp immediately before use. Shrimp frozen in brine should be drained and rinsed unless they are to be boiled. If you’re planning to boil them, prepare the cooking water salt-free and throw them in as is.
Removing a shrimps head can be a little tricky, especially if youve never done it before. Place the head of the shrimp between your thumb and index finger, then twist and pull simultaneously. The head should come off in one piece. Have some paper towels handy, as there will be a lot of juice released when the head comes off. Do not remove the shells, however, as they help retain flavor and protect the meat.
You absolutely need to remove their heads before engaging in any kind of freezing activity. Now, you may wonder, why exactly would this be the case? Wouldnt it be better to just keep the shrimp whole so as not to expose any of the inner meat to the harsh environment of the freezer? While that logic is sound, the heads of shrimp are actually rather detrimental to their overall longevity in the freezer.
While there is technically no such thing as “fresh” shrimp unless youve caught them yourself, there is no reason to believe that the thawed shrimp at your local market are not of outstanding quality. Fresh shrimp are those that have typically been frozen and then thawed for display. You can ascertain the quality of the shrimp by making sure they smell clean and have a firm texture. These are the first things you need to look for when preparing your own shrimp for the freezer.
The National Center for Home Food Preservation points out that shrimp can be frozen either raw or cooked, with or without their shells. However, there is one part of the shrimp they advise you to remove entirely if you want to get the longest storage life out of your shrimp: their heads.
The head of the shrimp is where most of the fat of the shellfish resides. As fat is equivalent to flavor, you could be forgiven for thinking that keeping the head would actually help the shrimp retain flavor and texture when its frozen. In fact, the opposite is true. By removing the fat-filled head, the shrimp loses some moisture content but retains its crisp, crunchy consistency. Removing the head also removes the part of the shrimp that will spoil first.
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
FAQ
What is the best way to freeze cooked shrimp?
Can you refreeze shrimp that has been cooked?
How do you store leftover cooked shrimp?
Can you freeze cooked shrimp?
Place cooked shrimp into a heavy-duty freezer bag. Alternatively, you can wrap the shrimp in foil and place it into an airtight container. Label and date packaging. Store in this manner in the freezer for up to 6 months. When you are ready to use your frozen cooked shrimp, you can take it directly from the freezer to your pan for reheating.
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
Can You thaw frozen cooked shrimp?
To thaw frozen cooked shrimp, remove the freezer bags from the freezer. Place the bag in the refrigerator for several hours or overnight until thawed completely. Never thaw seafood on the counter at room temperature. If using in a cooked recipe such as a gumbo or a stew, frozen cooked shrimp can be added directly to the recipe from frozen.
Can you eat frozen cooked shrimp?
Never thaw seafood on the counter at room temperature. If using in a cooked recipe such as a gumbo or a stew, frozen cooked shrimp can be added directly to the recipe from frozen. For best results, eat thawed cooked shrimp within 24 hours. Never refreeze previously frozen cooked shrimp.