How to Cook Shrimp from Frozen

No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good!

No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good!

Remember back when I told you that you don’t have to defrost fish or chicken breasts before you cook them? Well, you don’t have to defrost shrimp before cooking them either!

To be honest, I don’t love cooking chicken from frozen. I do that more in a pinch when I forget to take it out. It doesn’t turn out quite as good as when defrosted first. The fish turns out really good, especially thicker pieces. But, the shrimp!?!? They’re amazing! They turn out even better when not defrosted first. Seriously.

So, don’t buy the “previously frozen” shrimp at the grocery store. They often cost more and you need to use them up right away. Instead, get a bag of frozen shrimp. Then put them into your freezer and you’ve got the makings of a quick meal on hand and ready to go.

What kind of shrimp work best? Medium to large shrimp. And make sure they’re already deveined. It will say deveined on the bag. The reason you want them deveined is that you won’t be able to take the veins out yourself while they’re frozen and it will be hard, if not impossible to do after they’re cooked as well. So deveined shrimp are required. Other than that, I prefer them to be peeled but with the tail on, or easy peel. Either way, you can cook them from frozen and then serve. People can easily take the peels off after they’re cooked.

Note that the shrimp also need to be frozen separately, not in a big clump. If you shake the bag, you should hear a bunch of frozen shrimp all moving around separately in there. If 2-3 are frozen together here and there, that’s fine. But no bigger clumps than that. If the shrimp are bought frozen from the store, they are usually frozen separately. If they’ve clumped up in the bag a bit, try banging the bag lightly on the counter. This could dislodge them.

So, How Do You Cook Those Frozen Shrimp?

Frozen Shrimp

Today I’ll show you my favorite way to cook shrimp from frozen…poaching. Tomorrow I’ll be roasting them (from frozen) on a pan with some asparagus for a one-pan dinner that’s ready in 10 minutes.

Ahhhh poached shrimp. Poaching is truly my favorite way to cook shrimp, especially for shrimp cocktail, but for almost any preparation. It’s such a gentle cooking method and it leaves the shrimp plump, juicy and tender – never tough.

The crazy thing is that to poach the shrimp from frozen, you do everything EXACTLY the same as for poaching thawed shrimp. You just leave them in the water for an extra minute. One minute. That’s all.

So here’s what you do.


Get a medium or large saucepan. This depends on the number of shrimp you’re cooking. 12-15 large shrimp cook well in a 3 quart pot. You’ll need a bigger pot if you’re doing more than that. Fill the pot about 3/4 full of water.


Add salt. I use about 1/2 teaspoon for the 3 quart pot.


Then you can add other aromatic ingredients if you’d like. Half of a lemon is a great addition. Squeeze the juice into the pot before adding the halved lemon.

Peppercorns and parsley are two other things you can add. These aren’t as important as the salt but are nice additions.


Bring the pot to a rapid boil over high heat. (Cover the pot to make it boil sooner).


Remove from the heat and let it stop boiling.


Add the frozen shrimp.




Cover the pot. And let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink. Yes, this is correct. The pot is not supposed to be on the heat at all anymore. The shrimp are poaching in the leftover heat of the water. If you keep boiling them, the shrimp will not be good at all!


If you’re planning to serve the shrimp cold (like for shrimp cocktail) or use them later, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.


If you want cold shrimp, once they’re cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.

If you want the shrimp to be served warm instead, drain off the hot liquid and serve immediately. You can add them to a pasta sauce or squeeze some lemon over them and serve them as is.


Note that if they had the peels on, you can serve them with the peel or take the peels off before serving.

How to Poach Shrimp

Frozen Shrimp

How to Poach Frozen Shrimp

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings


This is the best way to cook frozen shrimp. They end up so tender and juicy.


  • 12 large frozen shrimp (2125 count per pound, deveined and peeled or deveined and easy peel)
  • 1/2 tsp. salt
  • 1/2 of a lemon, optional
  • 810 peppercorns (optional)
  • a handful of fresh parsley (optional)


  1. Fill a 3 quart saucepan 3/4 full of water.
  2. Add salt. If using, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
  3. Bring the pot to a rapid boil over high heat.
  4. Remove from the heat and let it stop boiling.
  5. Add the frozen shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink.
  6. If serving cold, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
  7. When shrimp are cooked, drain off the hot liquid and serve immediately or transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
  8. Serve as is or peel them first.
This post was published in January 2018 and was updated in September 2019.


How to Cook Shrimp from Frozen

55 Responses to “How to Cook Shrimp from Frozen”

  1. KT — February 20, 2020 @ 7:00 pm (#)

    This was one of the most useful posts I’ve ever pinned! I love shrimp fettuccine dishes, but the idea of remembering to defrost and then cook the shrimp only to get so-so results… it never seemed worthwhile. This is a game changer and I plan to make a habit of picking up a bag of frozen shrimp whenever it’s on sale!! 

    • Christine Pittman — February 21, 2020 @ 10:50 am (#)

      Fantastic, KT! Now you’ll get to enjoy shrimp more often!

  2. Bri — January 28, 2020 @ 3:27 pm (#)

    Can you sauté them after poaching? 

    • Christine Pittman — February 4, 2020 @ 4:26 pm (#)

      Any cooking after poaching will toughen the shrimp up a bit, Bri. But, if you’re not sauteing them for long, it’s fine. One thing I do is to melt some butter in a pan and add chopped garlic. I let it sit on low on the stove infusing while the shrimp poach. Then once they’re done, I toss them with the garlic butter just to flavor them, not to further cook them.

  3. Patrick — January 26, 2020 @ 12:02 pm (#)

    Never any other way again. Even did the salad shrimp, just reduced the poaching time by a minute. Just make sure they are NOT precooked and do ice bath. Amazing! (Can’t think of anything I would want warm shrimp for.)

    • Christine Pittman — January 27, 2020 @ 10:53 am (#)

      Wonderful, Patrick! Thanks for sharing your results!

  4. lee — January 17, 2020 @ 12:19 pm (#)

    Reply to @Mel – Mel the issue wasn’t the way you cooked the shrimp. It was the shrimp. Sounds like a bad batch of farm raised chemical laden shrimp. The chemical causes the shrimp to retain water so sometimes they don’t firm up properly. When you buy shrimp look at the ingredients and make sure it simply says shrimp or shrimp, salt.

  5. Judy Gregory — December 26, 2019 @ 10:19 pm (#)

    Wow! Easy peasy! Such a good idea.

    • Christine Pittman — December 30, 2019 @ 5:01 pm (#)

      Thanks, Judy!

  6. Jen — December 24, 2019 @ 10:59 pm (#)

    You are awesome! I don’t think I’ll ever cook shrimp any other way, they are perfection!  Thank you! 💝🙏🏻💝

    • Christine Pittman — December 30, 2019 @ 4:40 pm (#)

      You’re so welcome, Jen! Hope it has made your life easier and more delicious!

  7. Saundra K. Warren — December 14, 2019 @ 9:22 am (#)

    I love shrimp so I’ll have to try this

    • Christine Pittman — December 17, 2019 @ 9:54 am (#)

      Yes! Enjoy, Saundra!

  8. Angelica — December 8, 2019 @ 1:29 pm (#)

    You’re a lifesaver! I had no idea you could cook shrimp from frozen! I always put them in the fridge or cold water to thaw and then forget about them, I’ve let so many poor little shrimp go to waste because of it!

    • Christine Pittman — December 9, 2019 @ 11:22 am (#)

      Uh oh! No need for that anymore, Angelica!

  9. Cheryl — December 6, 2019 @ 11:45 pm (#)

    You make it sound to easy 😊

    • Christine Pittman — December 9, 2019 @ 10:52 am (#)

      You can do it, Cheryl!

  10. Michael Coovert — December 6, 2019 @ 9:45 pm (#)

    Frozen shrimp are horrible!!  They are one of the worst things you can freeze.  Freezing them dramatically alters their taste and physicality.  You should always use fresh, unfrozen shrimp whenever possible.  In my opinion.  

    • Christine Pittman — December 9, 2019 @ 10:46 am (#)

      Fresh is wonderful, but not everyone has that readily available, Michael.

  11. Jennifer Phillips — December 5, 2019 @ 11:26 pm (#)

    I love learning how to cook meats from frozen, I seem to have this happen a lot where I don’t have anything thawed but need to make dinner.

    • Christine Pittman — December 9, 2019 @ 10:27 am (#)

      Happens to the best of us, Jennifer! Hopefully our guides help on those nights.

  12. Calvin — December 2, 2019 @ 5:41 pm (#)

    Always wondered how, this method will hopefully make it like it tastes just like fresh shrimp.

    • Christine Pittman — December 5, 2019 @ 10:27 am (#)

      Enjoy, Calvin!

  13. Debbie Yoder — December 2, 2019 @ 3:42 pm (#)

    Shrimp is one of our favorites,Im going to try it this way!Thanks!

    • Christine Pittman — December 5, 2019 @ 10:26 am (#)

      You’re welcome, Debbie!

  14. Deborah Waddell — November 30, 2019 @ 10:32 am (#)

    Living in South Florida I prefer fresh shrimp but in a pinch I have used frozen. This is a interesting recipe.

    • Christine Pittman — December 2, 2019 @ 1:34 pm (#)

      Thanks, Deborah!

  15. Sandy — November 29, 2019 @ 12:19 pm (#)

    I have used this method in the past and it is very successful. Shrimp are nice and tender.

    • Christine Pittman — December 2, 2019 @ 10:43 am (#)

      Thanks, Sandy!

  16. Karen Anderson — November 26, 2019 @ 12:36 pm (#)

    I always have a bag of frozen shrimp in my freezer. So many ways to cook shrimp! Delicious!

    • Christine Pittman — November 27, 2019 @ 1:30 pm (#)

      You’re ready to go then, Karen! Enjoy!

  17. Rebekah Kirby — November 26, 2019 @ 12:34 pm (#)

    Thank you! This is really good to know.

    • Christine Pittman — November 27, 2019 @ 1:30 pm (#)

      You’re welcome, Rebekah!

  18. Mel — October 3, 2019 @ 7:26 am (#)

    Again, I can’t figure out how to reply, but @ Jaxon:

    No, they were raw and unpeeled. I’m not sure what I did wrong, but that wasn’t it! Thanks though.

    • Christine Pittman — October 3, 2019 @ 10:42 am (#)

      Sorry that we haven’t solved your problem, Mel!

  19. Jaxon — August 28, 2019 @ 6:28 pm (#)

    Regarding the shrimp that turned to mush: Only way that could happen following this recipe is if the shrimp used were either frozen, deveined and PRECOOKED, meaning they’d now be cooked twice.

  20. Mel — August 22, 2019 @ 7:01 am (#)

    I can’t figure out how to reply, but yes, I took the pan off the heat both times and kept it off.

  21. Mel — August 14, 2019 @ 6:44 pm (#)

    This was a disaster. My shrimp turned to a pile of mush and became completely inedible. I tried reducing the time and encountered the same issue. I’ve ruined about $30 of shrimp, so it’s too expensive to keep trying, but I really don’t know what’s going wrong. I’m glad I seem to be the only one with this issue.

    • Christine Pittman — August 20, 2019 @ 2:24 pm (#)

      Mel, Did you remove the pan from the heat before adding the shrimp, and then keep it off of the heat after adding the shrimp? The shrimp are supposed to cook very gently in water that is no longer on the heat. That’s the first thing that comes to mind for me. (FYI, I’ve updated the recipe and instructions in the post to make it extra clear that you aren’t supposed to put the pot back onto the heat. It originally said to remove the pot from heat, add the shrimp, cover and let sit 5-6 minutes. Now it says to remove the pot from the heat, add the shrimp, cover and let sit off of the heat for 5-6 minutes. I would hate for anyone else to make this kind of mistake.).

  22. Patrick — June 29, 2019 @ 10:06 am (#)

    Exactly what I have been doing for years. Accidentally found that boiling frozen was better when I was making a surprise dinner for my wife. Had everything ready then. Realized I had forgotten to thaw the shrimp!!!! Out of desperation I boiled them frozen. Been doing it since and telling everyone about it

  23. Jen — March 26, 2019 @ 6:47 pm (#)

    Wow, great recipe – and this is coming from someone that spent her childhood eating freshly-steamed shrimp in waterside seafood shacks.  Marylander that I am, I added a couple of (heaping) teaspoons of Old Bay to the water, used a whole lemon and threw in 2 or 3 tablespoons of apple cider vinegar.  They were honestly the best homemade frozen shrimp I have ever had the pleasure of serving.  Kudos!

  24. Joan — December 21, 2018 @ 3:05 pm (#)

    I always buy the frozen raw shrimp cleaned and deveined but I find on the back side there still are veins I have to clean.
    How can I cook frozen?
    Please advise.

    • Christine Pittman — December 24, 2018 @ 2:27 pm (#)

      I end up with the odd vein. You could take them off after cooking. But if you really want to get rid of the bits of vein first, you’ll have to defrost and then cook. The process is nearly the same though. Here are the instructions

  25. Jillian — November 26, 2018 @ 7:10 pm (#)

    OH MY! These turned out absolutely PERFECT. Will never boil shrimp again! Thank You, THANK YOU!

    • Christine Pittman — November 28, 2018 @ 8:40 am (#)

      lol I know! This was revolutionary for me too. So happy you liked them!

  26. Dana — October 18, 2018 @ 9:14 am (#)

    I’m wondering the same thing as Toria- did you roast the shrimp from frozen? Or use the poached ones? Thanks! 

  27. Toria — October 7, 2018 @ 12:07 pm (#)

    When you said that tomorrow youll be roasting them with asparagus, do you mean after you’ve done this method and the ice bath? So they are already cooked, but then you roast them too?

  28. Bridget — September 1, 2018 @ 1:20 pm (#)

    Thank you for this! I used small shrimp and it was still perfect! I will always use this method from now on!

    • Christine Pittman — September 10, 2018 @ 9:13 am (#)

      Bridget, You’re welcome! I’m honestly always amazed at how well this works but it is now my go-to way of cooking shrimp for sure.

  29. Peg — July 1, 2018 @ 9:00 pm (#)

    Now THAT”S what I’m talking about!!
    Foolproof and perfect every time!

    Don’t ruin your frozen shrimp by thawing and removing them from their
    shells. This is the only way to go!
    Thanks so much!

    • Christine Pittman — July 2, 2018 @ 2:43 pm (#)

      Thanks Peg! Isn’t it a great technique?

  30. Crystal — April 17, 2018 @ 6:47 pm (#)

    Great idea….. I love skipping the step of thawing. Will be testing this out tonight. Thanks ! 

    • Christine Pittman — April 18, 2018 @ 9:22 am (#)

      You’re welcome, Crystal. I hope you like the results!

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